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Basil/Red Pepper Turkey Roulade
Lake Austin Spa Resort

• 1 large red bell pepper, roasted, peeled, seeded
• 1 cup basil leaves
• 4 turkey breast cutlets, flattened to ¼” thickness
• salt, pepper
• 1 teaspoon canola oil + no stick spray
• 2 tablespoons minced shallots
• 2 cloves minced garlic
• ½ cup sliced mushrooms
• 2 tablespoons Madeira
• 1 ½ cups chicken stock
• 1 teaspoon cornstarch
• 1 box frozen artichoke hearts, cooked
• 1 tablespoon lemon juice
• 2 tablespoons light butter
• chopped parsley

1. Season the turkey cutlets with salt and pepper.
2. Line with strips of bell pepper and basil. Roll up and secure with toothpicks.
3. Sauté in a heavy skillet until browned and cooked through, using the canola oil and spray. Set turkey aside, covered.
4. Add shallots, garlic and mushrooms to skillet. Sauté 2 minutes, then add Madeira, stock and and cornstarch.
5. Reduce by half. Add artichokes and lemon juice.
6. Off heat, whisk in butter.
7. Remove toothpicks from turkey.
8. Top with sauce and chopped parsley.