Recipe of the Week

Recipe of the Week
Turkey and Prosciutto-Sage Roulade with Tassel Ridge® Zinfull Red Cranberry Sauce


1½ cups dried cranberries

½ cup Tassel Ridge Zinfull Red

8 4-oz. turkey cutlets

8 slices prosciutto

dried sage (or fresh, if available)

1 cup cheese, shredded (we recommend aged Gouda)

1 Tbsp olive oil

¼ tsp salt

½ tsp black pepper

1¼ cups chicken broth

3 Tbsp butter

2 Tbsp shallots, finely chopped

2 Tbsp balsamic vinegar

1 tsp brown sugar

⅛ tsp crushed red pepper


Preheat oven to 250°F. Put wine in small bowl or cup. Rinse cranberries under hot water and add to wine.  Let stand for one hour (or microwave on high for 1 minute and let stand for 10 minutes). Pound turkey cutlets between pieces of parchment until ¼-inch inch thick. Put a piece of prosciutto on each cutlet and sprinkle with sage and cheese. Roll up each cutlet and secure with toothpicks. Refrigerate, up to one day, until ready to cook. Heat oil in a skillet until hot but not smoking. Season roulades with salt and pepper and add to skillet. Cook, turning to lightly brown on all sides. Add ½ cup of the broth and cover tightly. Reduce heat to medium-low. Simmer for 8 minutes or until cooked through (internal temperature should reach 165°F). Transfer to oven-safe plate, cover with foil, and put in warm oven until ready to serve. Discard broth in skillet. Melt 1 tablespoon of the butter in skillet. Add shallots and sauté about 1 minute, or until soft. Add cranberries, wine, remaining ¾ cup broth, vinegar, brown sugar, and red pepper. Bring to a boil and cook for 3 minutes, or until reduced by half. Remove from heat and whisk in remaining 2 tablespoons butter, a tablespoon at a time. Season to taste with salt and pepper. Remove toothpicks and spoon sauce over roulades. Serve immediately. Serves 8.

 Wine Recommendation – Tassel Ridge Cranberry Wine

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