1-1/2 pounds ground turkey (or chicken)
3/4 cup dry breadcrumbs
1 teaspoon salt
1/4 teaspoon black pepper
1 large egg, lightly beaten
1/2 cup dried cranberries, finely chopped
1 tablespoon fresh sage, finely chopped
1 cup grated Jarlsberg cheese, divided
Preheat the oven to 350°F.
Combine the ground turkey (or chicken), breadcrumbs, salt, pepper and egg in a large mixing bowl. Lay a sheet of wax paper about 18-inches long on the counter and transfer the meat mixture to it. Gently pat the meat into a 12×15-inch rectangle of even thickness.
Scatter the chopped dried cranberries and sage over the meat to within 1 inch of the edges. Top with 3/4 cup of the grated Jarlsberg. Lift the wax paper on one of the short ends and carefully begin rolling the meat mixture into a log, gently patting the meat together and peeling back the wax paper as you roll. Gently press on the ends and seal the seam lengthwise. Transfer to a shallow baking pan sprayed with nonstick spray.
Bake for 35 to 45 minutes, or until the meat is no longer pink and thoroughly cooked. Remove from the oven and top with the remaining grated cheese. Slice and transfer to a serving platter. Serve with Apple, Sage and Riesling Compote.