Savory Stuffed Turkey Roll

I have made several variations of this recipe to serve as a party appetizer such as using ground pork seasoned with Cajun spices instead of ground turkey and stuffing them with Andouille and Tasso and pepper jack cheese. I have also been known to serve one of the 3 loaves this recipe makes hot out of the oven as a fancy meatloaf dinner and save the other 2 for a party. When they are chilled they slice up to make a very nice looking presentation with the green chilies, yellow cheese and black olive stuffing.

2 slices fresh bread crumbs

2 eggs

1/2 cup taco sauce

2 tablespoons minced onion

1 teaspoon salt

1/2 teaspoon oregano

1 1/2 teaspoon chili powder

1/2 teaspoon cumin

2 1/2 cups sharp cheddar cheese, shredded

2 cloves minced garlic

1 pound pork sausage

1 pound ground turkey

2 cans whole green chilies (4 ounces each)

1 can sliced black olives, drained

1. Whisk eggs together in a large bowl, add the bread, taco sauce, onion, salt, oregano, chili powder, cumin, 1 cup of the cheese, garlic, sausage and turkey and mix together well. Divide the meat mixture into thirds and place them on 3 pieces of foil.

 2. Shape each meat log into a rectangle about 1 inch thick. Split the chilies and discard the seeds. Arrange 1/3 of the chilies in the center of each of the three meat rectangles. Sprinkle each with 1/3 of the cheese and olives. Roll the meat mixture around the chili, cheese and olive stuffing to form an oblong and pinch all of the ends of the meat together to enclose the filling.

 3. Place all 3 of the meat stuffed rolls on a baking sheet and bake for 30 minutes, or until meat is thoroughly cooked.

 4. Remove from oven and cool before serving. Can be frozen for up to 2 weeks and thawed the night before serving.

 5. Slice the stuffed rolls and serve with cocktail size loaves of bread or sliced baguettes of your favorite bread.