Turkey Roulades
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
45 mins
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Servings
6
-
Calories
431 kcal
-
Course
Main Course
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Cuisine
German
Turkey Roulades
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A different way of serving turkey for Thanksgiving: turkey roulades stuffed with cheese and vegetables in a delicious white wine and cream sauce.
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Ingredients
- 6 thin turkey cutlets
- 4-5 teaspoons pesto or homemade garlic parsley paste
- 6 thin cheese slices Gouda, Cheddar, slightly smaller than the turkey cutlets
- 2.5 oz g/ 2.5 oz carrots 70 g
- 1.7 oz parsnip 50 g
- 2.5 oz spring onions 70 g
- 3.5 oz zucchini 100 g
- 2 tablespoons olive oil divided
- ½ cup white wine 125 ml
- ⅓ cup heavy cream 100 ml
- ⅓ cup milk 100 ml
- Fine sea salt and black pepper
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Instructions
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
- Filling: Julienne the carrots, parsnip, spring onions, and zucchini. Heat 1 tablespoon oil in the skillet (or another ovenproof pan) and add the vegetables. Cook for about 4-5 minutes until slightly softened. Adjust the taste with some salt and pepper, but again leave away the salt if using the salty homemade garlic parsley paste. Remove the vegetables from the pan. Leave to cool slightly while you prepare the rest.
- Season: Place the turkey cutlets flat on the working surface and season lightly with salt and pepper. If you are using my homemade garlic paste, don't salt the cutlets anymore, the paste includes lots of salt.
- Smear the cutlets with pesto or garlic-parsley paste. Place the cheese slice on top. If the cheese slices are larger than the turkey breast pieces, trim them slightly smaller than the cutlets.
- Roll: Arrange the vegetables on the turkey cutlets, roll the roulades and secure each one with one or two toothpicks.
- Fry: Add the second tablespoon oil to the skillet. Fry the turkey roulades for about 5 minutes, turning often so that they brown on all sides. Add the white wine to the rolls and place the skillet in the oven.
- Bake for 10 to 12 minutes or until the roulades are cooked through but not overcooked. Remove the roulades from the skillet and keep warm while making the sauce.
- Make the sauce: Add the cream and the milk to the pan and simmer for about 3-4 minutes or until the sauce thickens slightly.
- Serve: Return the roulades to the pan and serve immediately.
Equipments used:
Nutrition Information
Show Details
Serving
1roulade
Calories
431kcal
(22%)
Carbohydrates
7g
(2%)
Protein
41g
(82%)
Fat
25g
(38%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
12g
Trans Fat
1g
Cholesterol
134mg
(45%)
Sodium
433mg
(18%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Serving | 1roulade | |
| Calories | 431kcal | 22% |
| Carbohydrates | 7g | 2% |
| Protein | 41g | 82% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 12g | 71% |
| Trans Fat | 1g | 50% |
| Cholesterol | 134mg | 45% |
| Sodium | 433mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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