Stuffed Turkey On Skewers
|Butter||45 Milliliter (3 Tablespoon)|
|Shallots||2 Small, finely chopped|
|Tarragon||1⁄4 Teaspoon (1 Milliliter)|
|Mushrooms||1⁄4 Pound, finely chopped (125 Gram)|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
|Heavy cream||45 Milliliter (3 Tablespoon)|
|Turkey breast slices||16 , flattened|
|Red onion||1⁄4 (In Pieces)|
|Green pepper||1 (In Bite Size Pieces)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
Preheat oven to 400°F (200°C).
Heat 2 tbsp (30 ml) butter in frying pan.
Cook shallots and tarragon 2 minutes.
Add mushrooms and parsley; continue cooking 4 minutes over medium-high heat.
Pour in cream, mix and cook 2 to 3 minutes over high heat.
Remove from heat and cool slighily.
Lay turkey slices flat on counter; spread about 1 tbsp (15 ml) of mushroom mixture over meat.
Fold one side over and then the other side so that they overlap slightly.
Start at one end and roll.
Alternate turkey rolls with onion and green pepper on skewers.
Set aside in ovenproof platter.
Mix remaining butter with lemon juice; brush this over kebabs and season well.
Change oven setting to Grill (Broil) and cook 12 minutes 6 in (15 cm) from top element.
Turn skewers over once and baste occasionally.