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1
Heat 1/2 cup (125 mL) of the oil (or 2 Tbsp.
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2
[30 mL] of the oil for trial recipe) in large saute pan on medium-high heat.
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3
Add celery, carrots and onions; saute 2 to 3 min.
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4
or until celery and carrots are crisp-tender.
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5
Remove from pan to large bowl; season with salt and black pepper.
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6
Set aside.
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7
Crumble sausage into same pan; cook on medium heat 4 to 5 min.
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8
or until cooked through, stirring frequently.
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9
Drain.
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10
Stir into vegetable mixture along with the cornbread and dressing; set aside
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11
Butterfly each steak; pound to 1/2-inch-thickness.
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12
Spread sausage mixture evenly over steaks.
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13
Roll up, starting at one of the long sides of each steak.
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14
Arrange 10 of the bacon slices, long-sides together, on work surface.
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15
Top with one of the steaks.
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16
Roll up tightly, starting at one of the long sides.
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17
Tie closed with butcher's twine.
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18
Repeat with remaining bacon slices, sausage mixture and steaks.
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19
Heat 1 Tbsp.
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20
(15 mL) of the remaining oil in large skillet on medium-high heat.
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21
Add steak rolls, one at a time, to skillet; cook 1 to 2 min.
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22
on each side or until evenly browned on all sides.
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23
Place in half-steam table pan.
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24
Repeat with remaining steak rolls and remaining oil, placing each steak roll in separate steam table pan.
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25
Combine tomatoes, barbecue sauce, broth and jalapeno peppers; pour evenly over steak rolls.
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26
Cover pans with foil.
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27
Bake in 350 degrees F-convection oven 35 to 45 min.
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28
or until steaks are cooked through and stuffing is heated through (165 degrees F).
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29
Let stand, covered, 10 min.
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30
Remove and discard twine.
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31
Cut each steak roll into six slices to serve.
