Oh my. I'm not even hungry (it's bedtime for me) and I'm drooling.

These sound very tasty! Great idea!

Sweet mercy. My two favorite things combined - thanksgiving and breakfast!

Wowie! Props to Tasca da Elvira. Looks awesome and sounds very simple. Thanks for the translation and locating this beauty.

I bet the bacon adds a ton of flavor and moisture (aka fat) to the rolls - and doing the individual wrap in foil just hold all the goodness in! Yummers.

Turkey, ham and bacon...mmm... these sound really good. Bookmarked.

I made these last night for some friends and thought they were wonderful! Wrapping them individually keeps the meat moist, but I found that most of the cheese had melted out to the sides. Next time I'll try rolling the sides of the foil up a little tighter and hopefully that will solve the problem. I also baked up some apples and walnuts with cinnamon and marsala wine to serve on top and I think it worked nicely. Thanks for the recipe!

I swear, I have seen more great recipes here in the last few weeks than I can shake a stick at!! These turkey rolls look amazing...they are on next week's menu here at the homestead for sure! Thanks again for helping me amaze my family with gastronomical delights! :)

What do you guys think about taking these camping? I like things that are wrapped up in foil, it means you can throw it into the fire and it'll cook in the coals, but things can't be too sensitive to cooking type. What happens if I over-cook this?

I made these last night for my family including 4 kids ranging from 9 to 18 and they LOVED THEM!

Great Recipe, turkey is so versatile and my wife loves it for the non existant fat content.

I have a similar recipe and if you could managed with the above recipe, this should be no problem.

* 120g turkey escalope x2
* 110g sausage meat
* 4 rashers of smoked streaky bacon
* 1tbsp chopped shallots
* 1tbsp chopped dried apricots
* 1tsp chopped sage

* 3 large maris piper potatoes
* 3tbsp duck fat
* 2 cloves of garlic roughly crushed
* 10 sprigs of thyme

* 250ml good quality meat based sauce
* 200ml red wine
* 2 tbsp cranberry sauce
* Salt and pepper

Method

For the ballotines, using a rolling pin, flatten the 2 turkey escalopes so they are approximately 7mm thick. Mix the sausage meat with the shallots, apricots and sage, add a pinch of seasoning. Place half the sausage meat mix in the centre of each escalope and fold each side up to seal the filling and form the ballotines. Wrap 2 rashers of bacon around each, placed in opposite directions. The ballotines are now ready for roasting.

For the roast potatoes, cut the potatoes for roasting and place in a pan of seasoned water, bring to the boil and then simmer for 20 minutes. Strain and place on a baking tray with the duck fat, thyme and garlic.

To Cook: Roast the potatoes in the oven at 180°c for approximately 40 minutes turning every 10 minutes until golden and crispy. Place the ballotines in the oven approximately 10 – 15 minutes after the roast potatoes and cook for 25 – 30 minutes. Ensure the juices run clear when pierced with a skewer.

For the sauce, reduce the wine in a pan until approximately 50ml is left. Add the meat based sauce and bring to the boil. Stir in the cranberry and set aside until you are ready to serve.

To Serve: Once cooked, leave the turkey ballotines and potatoes to rest for 5 – 7 minutes. Place the potatoes at the top of the plate and carve the ballotines into 4 pieces, arranging around the potatoes. Pour over the sauce and serve with seasonal vegetables.