Paupiettes of Turkey With Curry Sauce

• 1 1/2 pounds turkey breast (skinless and boneless)
• 4 tablespoons sweet butter
• 4 tablespoons vegetable oil
• 1 apple, peeled and diced
• 1 medium-size onion, peeled and diced
• 1 teaspoon coriander
• 1 tablespoon chopped parsley
• 1 carrot, minced
• 1 stalk celery, minced
• 1/2 onion, minced
• 2 cups turkey or chicken stock
• 1 cup white wine
• 1 cup heavy cream
• 1 tablespoon curry powder

1. Slice the turkey breast, lengthwise, into 4 roughly equal scaloppines.
2. Place them between sheets of plastic wrap and pound them until they are as thin as possible without breaking.
3. In a saute pan heat 2 tablespoons of oil and 2 tablespoons of butter over medium-high flame and cook the apples and onion for 5 minutes.
4. Add the coriander and parsley and cook 3 more minutes.
5. Place 2 tablespoons of the stuffing on each turkey scaloppine.
6. Fold up the filets as if you were wrapping a package, overlapping the edges.
7. Tie them with kitchen thread.
8. In a wide, deep saucepan or casserole, heat remaining butter and oil over high heat.
9. Sear the meat on all sides.
10. Remove meat, lower flame to medium and add carrots, celery and onion.
11. Saute vegetables until light brown but not burned.
12. Pour in chicken stock and wine and deglaze the pan, scraping up particles with a wooden spoon.
13. Add the meat, bring to boil, reduce to simmer and cook, covered, for 25 minutes.
14. Remove meat from pan, cut off thread.
15. Reduce cooking liquid by half.
16. Strain and return to heat.
17. Add cream and curry and reduce by two-thirds while stirring constantly.
18. Adjust seasoning if desired.
19. Pour over meat.

turkey breast, sweet butter, vegetable oil, apple, onion, coriander, parsley, carrot, celery, onion, turkey, white wine, heavy cream, curry powder

Taken from cooking.nytimes.com/recipes/3047 (may not work)