Ingredients Weight Measure
Boneless turkey breasts, 12 oz. ea. 4 ea.
Salt and pepper to taste
Yellow onions, finely diced 2 ea.
Spinach, cleaned and lightly wilted 8 oz.
TABASCO® brand Original Red Sauce 6 Tbsp.
Breadcrumbs, dried 2 cups
Smoked sausage, very thinly sliced 20 oz.
Olive oil 7 Tbsp.
Chicken stock 5 cups
Cornmeal, coarse 1/2 lb.
Pesto 1 cup
Butter, melted 1/2 cup
Milk 1-1/2 qts.
Cornstarch 3 Tbsp.
Gruyère cheese 3 cups
Italian parsley, chopped, for garnish 1 bunch


  1. Pound the breasts with a small mallet to about 1/4" thick. Season with salt and pepper.
  2. Sauté the onions in 1 Tbsp. oil until translucent. Mix with the spinach, TABASCO® Sauce, breadcrumbs and salt and pepper.
  3. Put a layer of sausage on the turkey and top with the spinach mixture.
  4. Roll each breast, like a jellyroll, and tie with twine.
  5. Sear each roulade in a large, hot pan with the olive oil.
  6. Roast these in a 350°F oven until they reach 165°F, about 30 minutes.
  7. Make the polenta with the chicken stock and cornmeal, stirring in the pesto at the end. Pour on a greased sheet pan and chill. Then cut with a moon cutter into 36 moons. Brush with butter and brown in a 375°F oven.
  8. For the sauce, heat the milk. Whisk 3 Tbsp. cornstarch with 1 cup of the milk that is removed from pot. Then whisk the mixture into the pot with the warm milk and add the cheese. Simmer for 8 minutes, whisking often.
  9. Slice the roulades, sauce the plate and plate roulades with polenta moons.

Yield: 12 servings