|1/4||pound||hot pork sausage||*|
Place turkey slices between 2 sheets wax paper and pound to 1/4 to 1/6-inch thickness.
Working with 1 turkey slice at a time, mound 1/4 stuffing into center of each slice and roll up, or if not possible, bring ends of slice to center.
Close turkey slices with wood picks.
Place flour on plate.
Lightly dust turkey rolls with flour. Melt butter in large skillet.
Add turkey rolls, open ends up and brown turkey on all sides, about 5 minutes (some stuffing may spill out).
Remove turkey from skillet.
Add Madeira and cook over medium heat, scraping up browned pieces from skillet.
Add chicken broth.
Return turkey rolls to pan.
Cover skillet and cook over low heat until turkey is cooked through, 7 to 10 minutes.
Serve turkey with gravy and any stuffing in skillet.
First published: 1996-01-27 last updated: 2013-12-01
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