Turkey And Bacon Roulades With Red Cabbage - cooking recipe

Ingredients

8 strips bacon, 4 chopped, 4 halved
1 1/3 tbsp olive oil, divided
1 None star anise
2 None cloves
2 jars (16 oz) pickled red cabbage
2 None oranges, 1 juiced, 1 peeled and segmented with segments halved
None None pinch of sugar
4 None turkey cutlets, cut in half and flattened between 2 pieces of cling film
4 tsp sweet mustard
1 None onion, peeled and diced
2/3 cup chicken stock
2/3 cup dry white wine
1 lb fresh gnocchi
2 tbsp butter

Preparation

Preheat the oven to 350\u00b0F. Heat a saucepan and cook the chopped bacon until crispy. Remove from the pan and drain on paper towels. Add 1 tsp oil to the pan and heat. Add the star anise and cloves and saute for 2 mins. Add the cabbage, undrained, and simmer for 25 mins, stirring occasionally. Fold in the orange segments and season with salt, black pepper and a pinch of sugar.
Meanwhile, season the turkey with salt and black pepper. Spread 1/2 tsp mustard on each piece and lay half of a strip of bacon on top. Roll up tightly and hold in place with a toothpick. Heat 1 tbsp oil in a frying pan and sear the turkey rolls for 4-5 mins, until golden brown all over. Remove from the pan and place on a sheet tray. Roast for 10 mins in the oven.
Heat the frying pan with the turkey juices and saute the onion for 2 mins. Add the orange juice, stock and wine and simmer gently for 5 mins.
Cook the gnocchi in boiling water according to the package instructions. Melt the butter in a frying pan. Remove the gnocchi with a slotted spoon and saute in the butter for 2-3 mins, until golden and lightly browned. Serve with the turkey rolls, cabbage and orange gravy.