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Turkey and Trimming Pinwheels

Makes 32 pinwheels.


  • 2 tbsp olive oil

  • 1 cup finely diced onion

  • 2/3 cup finely diced celery

  • 2 tsp chopped fresh sage

  • 1 tsp chopped fresh thyme

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1 1/2 cups dry breadcrumbs

  • 4 to 6 tbsp chicken stock

  • 1/3 cup coarsely chopped dried cranberries

  • 1 lb. turkey scallopini (about 4 portions)

  • 4 to 6 rosemary stems, cut into 2-inch lengths


  • 1.

    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.

  • 2.

    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.

  • 3.

    Preheat oven to 350 F.

  • 4.

    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.

  • 5.

    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.

  • 6.

    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.

  • 7.

    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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