~3 pound roast - butterflied, then each half butterflied again. beat heartily with mjulnir (that's what i call my meat mallet...)
1C croutons (i had leftover homemade italian spiced bread AWESOME)
1-1/2 C finely diced granny smith apple (i used fuji. i don't follow directions well.)
1/2 C toasted walnuts (i used almonds...see?)
3/4 C chicken stock or white wine (.....i used woodchuck fall cider)
1/2 C craisins
1/4 C chopped shallots
1 t crushed rosemary
1. beat your meat to about 1-inch thick. salt & pepper to taste. but don't actually taste it yet.
2. soak croutons in stock x 5 minutes. mash w/for and add rest of ingredients.
3. spread on roast to within 1" of edges. roll tightly from shortest side. tie with kitchen twine. (pretty sure the kids used my twine to make bows to shoot arrows in the back yard, so i secured them with 3 toothpicks. but that was tough!!)
4. oil roasting pan. (i forgot. it was fine.) cook uncovered at 325 x 1 hour 10 min or until internal temp reacheds 140-145. let stand 10 minutes. untie, slice, and savor.
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