Glazed Turkey Roulade with Cranberry-Orange Sauce*.
Pound the turkey breasts to a thickness of just over 1/2 inch and set aside. Heat the butter in a medium saucepan and sauté the celery and onions until soft. Pour in the Marsala and cook until reduced by half. Set aside and cool. In a 2-liter baking dish, combine the celery-onion pecans, mixture, long-grain … Read more