Instructions: Pound the turkey cutlets between plastic wrap to about 1/4-inch thickness; set aside. Press out any excess moisture in the spinach using the back of a large spoon. In a large bowl combine the spinach, parsley, bread crumbs, Parmesan cheese, pine nuts, 1 teaspoon of the sage and 1/4 teaspoon black pepper; mix well.

Place a slice of prosciutto on each turkey cutlet. Spoon about 1/2 cup of the spinach mixture on top of the prosciutto. Starting at the short end, roll the cutlet, encasing the filling. Repeat with remaining cutlets.

Place the roulades in a slow cooker, seam side down, and sprinkle each with salt, the remaining 1/4 teaspoon pepper and paprika. Pour the vermouth or wine, and bouillon or broth, around the turkey rolls. Cover and cook on low for 4 to 6 hours or until turkey is tender.

Remove the roulades from the slow cooker and keep them warm. To make a sauce from the juices in the slow cooker: Turn the heat to high and add remaining 1 teaspoon sage to the cooker. In a small bowl dissolve the flour in water and add this mixture to the slow cooker. Cook, stirring, on high for 10 to 15 minutes or until thickened. Slice each turkey roll into about 1/2-inch thick slices and serve on cooked rice, topped with the sauce.

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