It’s nice to roll turkey or chicken breast with mortadella, cheese, and various herbs, depending on the season. In fall or winter, try using rosemary, sage, and winter savory, for spring try thyme and chives, and for summer basil, marjoram, and oregano.
So here’s the strategy, formula, and technique. Quantities are more or less, give or take.
1 boneless, skinless turkey breast, in one or two pieces
about 10 slices mortadella
about 10 slices provolone cheese
about ¼ c grated parmesan cheese
a few tablespoons fresh basil, marjoram, and oregano, chopped
a handful of greens such as Swiss chard or spinach, coarsely chopped, optional
a few tablespoons flour for dusting
oil for sautéing
a cup or two of white wine
Between two slices of plastic, pound turkey breast with a mallet, can, or jar so that it is an even thickness, about 1/3 – ½” thick.
Cover turkey breast with a layer of mortadella, and cover this with a scant layer of herbs and chopped greens, if you like.
Sprinkle parmesan cheese on this layer, and cover completely with provolone cheese.
Press and tightly roll turkey breast, and tie securely with a kitchen twine, using a wrapped buttonhole stitch around the width of the roll and running the ends back through the length of it, tying the ends together.
Dust with flour. Heat oil in pan, and brown all sides of turkey rolls.
Add wine to the pan, reserving about ¼ c. Cook in a 375˚ oven for 30 or 40 minutes. Most of the wine should have evaporated, and some cheese and juices should have melted out into the pan. Remove from oven, and take turkey rolls out to rest for a few minutes before removing the twine and slicing. Meanwhile add remaining wine to pan and mix it in with melted cheese and pan drippings.
If you’re feeling elegant, strain the juices for your sauce, if you’re feeling sensible, don’t, and thoroughly enjoy it all. Serve sliced turkey with sauce.