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Makes 32 pinwheels.
In a large sauté pan, heat oil for 1 minute, then add onion and celery and cook, stirring often, until onions are translucent, about 5 minutes. Stir in sage, thyme, salt and pepper and cook 1 minute more. Remove from heat and cool slightly.
Stir in breadcrumbs, 4 tbsp chicken stock and cranberries to combine. Mixture should hold together when squeezed – add more chicken stock to moisten, if needed.
Preheat oven to 350 F.
Lay out a sheet of aluminum foil just slightly larger than a portion of turkey scallopini. Lay a sheet of parchment paper over foil. Place a portion of turkey scallopini on parchment and spread or press a thin layer of breadcrumb mixture over scallopini. Roll up scallopini and wrap with parchment/foil layer, twisting ends to secure. Place on a baking tray and repeat with remaining scallopini portions.
Bake scallopini for 25 minutes, until an internal temperature of 180 F is reached. Cool scallopinis to room temperature, then chill until ready to serve.
To serve, unwrap scallopinis and slice on the bias into ½-inch slices. Remove half of leaves from each 2-inch rosemary stem and insert into slice of turkey.
Pinwheels can be served cold or warmed for 8 minutes in a 350 F oven. Delicious served with a maple, honey or cranberry mustard.
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