10 slices cooked turkey breast (about 5-6 inches (12-15 cm) long, not too thin)
2 Tbsp (30 mL) olive oil
24 fresh sage leaves
1/3 cup (75 mL) grated Parmesan cheese
10 slices prosciutto
2 Tbsp (30 mL) unsalted butter
2 Tbsp (30 mL) minced garlic
½ cup (125 mL) white wine
Directions
In a frying pan, heat oil over medium-high heat.
Gently fry sage leaves, not overlapping, for one minute. Do not brown.
Transfer to paper towel. Lay out a piece of prosciutto.
At one end, top with a prepared sage leaf, then 1 tsp (5 mL) of grated Parmesan cheese, a slice of turkey and finish with another sage leaf. Roll up in the prosciutto. Lay seam-side down.
Repeat with remaining 9 pieces. Reheat frying pan over medium-high heat.
Sauté turkey bundles 1-2 minutes per side until warmed through and prosciutto is crisp.
Transfer to serving plate and keep warm.
Add butter and garlic to frying pan and sauté 1 minute.
Add wine, bring to boil and reduce slightly for 1 minute.
Pour over turkey bundles and serve immediately.
Bon Appetit! Take a photo and share this recipe #ThinkTurkey
Sign-up for our Canadian Turkey E-Newsletter
Get the latest tips and recipes delivered to your inbox