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1
Ask your butcher to butterfly the turkey breast or possibly do it yourself by cutting it lengthwise down the center, almost but not completely through.
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2
Then open the two halves flat to resemble a butterfly shape Place butterflied turkey breast on work surface.
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3
Using meat mallet, lb.
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4
turkey to about 1/4-inch thickness.
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5
Spread stuffing (see below) over turkey, leaving 1/2-inch border on all sides and pressing on stuffing to adhere.
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6
Starting at 1 long side, roll up tightly, jellyroll style, folding sides in as you go.
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7
Tie roulade in 5 places with string to secure.
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8
In a small bowl whisk together extra virgin olive oil, soy sauce, shallots, garlic and black pepper.
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9
Place stuffed turkey rolls in shallow dish, coat with marinade, cover, and let rest in refrigerator 1 hour or possibly overnight.
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10
Preheat grill to medium.
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11
Lightly oil rack.
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12
Grill turkey rolls, turning often, till flesh is opaque, grill marks appear, and stuffing is heated through.
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13
Slice diagonally into thick slices and serve immediately.
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14
Cashew Stuffing:In a large skillet over medium heat, heat butter.
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15
Add in garlic, onion, carrots, and celery and cook, stirring frequently, for 5 min or possibly till soft but not brown.
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16
Add in Cajun spice and cashews and cook and stir for 1 minute.
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17
Turn up heat, add in water and bring to a boil.
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18
Remove saucepan from heat and add in dry apples, sage, rosemary and breadcrumbs and stir till well mixed.
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19
Add in salt and pepper to taste.
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20
Reserve.
