Stuffed Turkey Ham And Swiss Rolls Recipes

Steps:

• In a large bowl, combine the stuffing, boiling water and 2 teaspoons butter. Cover and let stand for 5 minutes. Fluff with a fork. Top each ham slice with a cheese slice. Place 1/4 cup stuffing off-center over cheese. Roll up and secure with a toothpick. , In a shallow bowl, combine egg and water. In another shallow bowl, add bread crumbs. Dip ham rolls in egg mixture, then roll in crumbs., In a large skillet, saute ham rolls in remaining butter for 4-5 minutes or until golden brown, turning once. Discard toothpicks.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
• Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.

Steps:

• For the chile stuffing: Preheat a grill to high heat (you can also use a broiler if you don't have a grill). Place the whole chiles on the grill and cook until well charred and blistered, turning every 2 to 3 minutes. Transfer to a heatproof bowl and cover with plastic wrap so they "sweat," making them easier to peel. Let the chiles stand for 5 minutes before uncovering and using towels to rub off the skins. Discard the skins, remove the cores and seeds and finely chop the chiles. Transfer to a large mixing bowl and season with salt and pepper. Add the cheeses and stir together to form a stuffing. Set aside until ready to use.
• For the turkey cordon bleu: Make a horizontal cut down the length of the thin side of each turkey breast using a sharp thin knife. Open the breasts up like a book so the cut-sides are exposed facing up and the skin-side is down, with the "spine" of the chicken horizontal on your work surface. Sprinkle the turkey with salt and pepper.
• Lay 5 slices of the deli ham on each breast and trim the edges so the ham fits inside the breast and there is a small border around the turkey. Leaving this gap will ensure that when the turkey is rolled up it forms a nice seal and the stuffing doesn't ooze out everywhere. Divide the poblano-cheese stuffing in thirds and spread on each of the breasts evenly, leaving a small border around the edge. Starting from one side, tightly roll up the turkey away from you, stuffing in any of the filling as it tries to escape at the edges (it is important you roll it up this way, so when you make the slices in the finished roulade they are across the grain). Secure the roll with pieces of butchers twine every 2 inches to form a tight, even log. Repeat with the remaining breasts. Sprinkle the outsides with salt and pepper.
• Preheat the oven to 375 degrees F. Heat oil in a turkey roaster set across two burners on medium-high heat. Add the roulades and brown evenly, 3 to 4 minutes per side. When browned all over, transfer the whole pan of the roulades to the oven and finish cooking. Roast until the internal temperature reaches 160 degrees F, 30 to 35 minutes.
• Transfer to a platter and allow the meat to rest to allow for carry-over cooking and the internal temperature to reach 170 degrees F, 10 to 12 minutes. To serve, remove the twine and cut into 1/2-inch-thick slices. Drizzle the pan juices over the top.
• Combine the honey and mustard and mix well.

Steps:

• Arrange bottom halves of rolls in a greased 9x9-in. baking pan. Spread cut side of roll bottoms with horseradish sauce. Layer with ham and cheese; replace tops., In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Stir in remaining ingredients. Pour over rolls. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Bake, covered, 25 minutes. Bake, uncovered, 5-10 minutes longer or until golden brown.

Steps:

• In a large bowl, combine the egg, oats, salt and pepper. Crumble turkey over mixture and mix well. Pat into a 12x9-in. rectangle on a piece of heavy-duty foil; set aside., In a large saucepan, saute onion and celery in butter until tender. Remove from the heat. Stir in water, sage and thyme. Add stuffing; stir until well coated. Spoon over turkey to within 1 in. of edges. Roll up, jelly-roll style, starting with a short side and peeling away foil while rolling., Place loaf, seam side down, in a greased 9x5-in. loaf pan. Place bacon strips over top. Bake, uncovered, at 325° for 60-70 minutes or until meat is no longer pink and a thermometer reads 165°.

Steps:

• Mix stuffing and turkey. Place about 1/3 cup stuffing mixture on center of each ham slice. Roll ham around mixture; place in large skillet.
• Add broth to skillet. Cover and cook over medium heat 7 to 10 minutes or until thoroughly heated. Place 1 piece of cheese over each roll during last 30 to 60 seconds of cooking time. Sprinkle with parsley.

Steps:

• Place bread cubes in a single layer in a 13-in. x 9-in. baking pan. Bake at 325° for 20-25 minutes or until golden brown, stirring occasionally. Place in a large bowl; set aside. , In a large skillet, cook ham in butter for 5-10 minutes or until edges are crisp. Remove with a slotted spoon and place over bread cubes. , In the same skillet, saute the onion, celery, sage, thyme and pepper until vegetables are tender; toss with bread and ham. Stir in enough broth to moisten. , Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on a rack in a roasting pan. Bake at 325° for 4-1/2 to 5 hours or until the thermometer reads 185°. , When the turkey begins to brown, cover lightly with a tent of aluminum foil and baste if needed. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey.

Steps:

• Flatten turkey cutlets to 1/8-in. thickness. Top each with a slice of ham and cheese; spread with mustard. Roll up tightly and secure with toothpicks. , In a shallow bowl, combine the bread crumbs, salt, pepper and paprika. Brush with turkey roll-ups with mayonnaise, then coat with crumb mixture., Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until meat juices run clear.

Steps:

• Preheat oven to 350°. Unroll dough into a rectangle on a greased baking sheet. Place ham over dough to within 1/2 in. of edges; sprinkle with onions, bacon and cheese. Roll up jelly-roll style, starting with a long side. Pinch seam to seal and tuck ends under. Place seam side down on baking sheet., With a sharp knife, cut several 1/4-in.-deep slits on top of loaf. Bake 26-30 minutes or until golden brown. Cool slightly before slicing. Serve warm.