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Chicken, Turkey, Duck, etcTurkey Recipes pg 2 >  Turkey Roulade, Red Pepper Sauce



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Turkey Roulade

Yield: 8


• 2 10-ounce Packages frozen chopped spinach, thawed and well drained
• 2 Pounds Turkey Cutlets, pounded to 1/4 -1/8-inch thick
• 1 Pound Turkey Breakfast Sausage, squeezed from casings
• 3/4 Cup dry white wine
• 1/2 Cup celery, chopped
• 1/4 Cup green onion, chopped
• 1 Teaspoon dried rosemary, crushed
• 1/2 Teaspoon salt
• 1/4 Teaspoon white pepper
• Roasted Red Pepper Sauce
• 1/4 Cup green onion, chopped


1) On each flattened cutlet, arrange 1/4 cup well-drained spinach. Spread 2 ounces sausage over spinach and roll cutlet, jelly roll-style from narrow end. (Moisten hand with a little water to prevent sausage from sticking.)

2) In large non-stick skillet, over medium-high heat, combine wine, celery, onions, rosemary, salt and pepper. Arrange turkey rolls seam side down in skillet. Add cold water to cover rolls if necessary; bring mixture to a boil. Reduce heat to low, cover and simmer 25 to 30 minutes or until turkey is tender, sausage is no longer pink and meat thermometer reaches 170 degrees F. Reserve poaching liquid for Roasted Red Pepper Sauce (see recipe).

3) To serve, slice each turkey roll into fourths. Spoon 1/4 cup Roasted Red Pepper Sauce on each of eight plates and place turkey over top of sauce. Garnish with chopped green onions.

4) Nutrient analysis includes Roasted Red Pepper Sauce 

    Nutrition Facts
    Calories 263; Total Fat 8g; Cholesterol 107mg; Sodium 700mg; Total Carbohydrate 7g; Protein 41g

Recipe by The National Turkey Federation

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