Name: Veal or Turkey Roulades with Dried Apricot Rosemary Stuffing and Apricot Mustard Sauce
Yield: Serves 4
Ingredients: 1 1/2 slices firm homemade-type sandwich bread, cut into 1/2-inch cubes; 1/2 cup chopped onion; 1/4 cup chopped celery; 1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried, crumbled; 1 teaspoon unsalted butter; 1 ounce dried apricots (about 1/4 cup), chopped; 1 1/4 cups chicken broth; 1/4 cup canned apricot nectar; 1 1/2 tablespoons Dijon mustard; 4 veal loin cutlets (4 ounces each), trimmed of fat, or 4 turkey cutlets (4 ounces each); wooden toothpicks for securing roulades; 2 tablespoons yellow cornmeal; 1 tablespoon olive oil; 1/4 cup dry white wine; 1/2 teaspoon arrowroot

We used veal in the following recipe; however, turkey cutlets (slices of raw turkey breast) would also be delicious and have about half the fat grams. When the veal or turkey is pounded, the cutlets may tear. The holes can be sealed with wooden toothpicks, and as soon as the roulades are baked, the holes with close.

We suggest cooking the potatoes before the roulades, as they require a higher oven temperature. If desired, the potatoes may then be warmed up in the oven as the roulades finish baking.

Recipe notes

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