Thanks-"Simming" and its time of harvest. A feast for all ages and still more to come. We would like to give thanks to Will Wright and its founders, friends and family. My story cookbook starts from the main course and ends with leftovers. That is if theres any left to share the next day.

Well looks who here, the first bird to peck at our door step. I wonder what hes up to.

I knew that recipe was here somewheres. Ah yes, the turkey roulades with prosciutto and sage in cranberry - Red wine sauce. Sounds like a lot but its really tasty.

First the turkey and hmm, were missing a few more things.

Lets see, If were going to need that turkey full of flavor, were gonna need a few good ingredints.

Ah yes, herbs and spices, ofcourse.

Looks like we have what we need;

1 1/2 cups of dried cranberries (6ounces)
1/2 cup of red wine, chianti or zinfandel will do
3 ounces of sliced prosciutto, about 1x2 inches for each cutlet
8 turkey breast cutlets (aprox. 2 pounds)
4 teaspoons of choped sage
Toothpicks to secure roulades
1 tablespoon of vegetable oil
salt and pepper to taste (try not to sneeze on your bird when handling pepper)
3 tablespoons of unsalted butter
2 tablespoons of fine choped shallots
3/4 cup of turkey stock
2 tablespoons of balsamic vinegar
1 teaspoon of light brown sugar
And 1/8 of a teaspoon og red pepper flakes

Take the berrys and place them in a wire sieve and rinse well under hot water. (carefull not to burn yourself) and drain well, place them in a small bowl and add the wine. Let it stand for an hour or you can cover it with plastic wrap and microwave on high for a min. Gently uncover and let it stand for 10 mins.

Place prosciutto on each cutlet and sprinkle with 1/2 teaspoon of fresh sage. Roll the cutlets into a cylinder and secure with a toothpick. (one that hasnt been used to pick teeth). Then place the roulades on wax paper lined plates and cover with once again plastic wrap.

Did you grab a skillet? no? well this isnt oven science were cooking turkey on stove top. Heat the oil till its hot but not smoking or burning the house down. Season the roulades with salt and pepper, again try not to sneeze on your food. Cook the roulades untill lightly brown on each side. About 4 mins and lower the temp to med-low. Gently untill the roulades are cooked through and show no sign of pink (I hope that bird didnt follow us) when you pierce the center with a sharp knife and have cooked it about 8 min.

We ment warm serving plate but this is also warm if the twmp is very low on the oven. Time to make the sauce.

I hope you have the sauce ready from step one, one sim was checking on it to make sure it was ready.

Return the skillet to med heat and add the melted butter, 1 tablespoon along with the shallots and cook. Stir offten and hope it dont burn and its a bit soft. Add the berries with the wine and the stock. vinegar, brown sugar and pepper flakes. Bring to a boil over high heat and cook untill the liquid reduces by half. (im thinking less then 3-4mins). Remove from heat and wisk in the remaining butter a little at a time and season with salt.

Remove all picks and servethe roulades, spoon the sauce over each serving.

Hmm, I guess there were leftovers afterall. :)

Happy Thanks "simming" to all and to all a happy feasting.

I'll be back. Just you wait and see.