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Turkey Roulades

Turkey Roulades
“The filling in this recipe goes so well with turkey,” writes Kari Wheaton from Beloit, Wisconsin. “I love the hint of lemon, the savory combo of apples, mushrooms and spinach…and the bread-crumb coating adds a nice crunch.”
8 ServingsPrep: 40 min. Bake: 40 min.

Ingredients

  • 1 cup diced peeled tart apple
  • 1 cup chopped fresh mushrooms
  • 1/2 cup finely chopped onion
  • 2 teaspoons olive oil
  • 5 ounces frozen chopped spinach, thawed and squeezed dry
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • 3/4 teaspoon salt, divided
  • Pinch ground nutmeg
  • 4 turkey breast tenderloins (8 ounces each)
  • 1/4 teaspoon pepper
  • 1 egg, lightly beaten
  • 1/2 cup seasoned bread crumbs

Directions

  • In a large nonstick skillet coated with cooking spray, saute the
  • apple, mushrooms and onion in oil until tender. Remove from the
  • heat; stir in the spinach, lemon juice, lemon peel, 1/4 teaspoon
  • salt and nutmeg.
  • Make a lengthwise slit down the center of each tenderloin to within
  • 1/2 in. of bottom. Open tenderloins so they lie flat; cover with
  • plastic wrap. Flatten to 1/4-in. thickness. Remove plastic; sprinkle
  • turkey with pepper and remaining salt.
  • Spread spinach mixture over tenderloins to within 1 in. of edges.
© Taste of Home 2013

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Turkey Roulades (continued)

Directions (continued)

  • Roll up jelly-roll style, starting with a short side; tie with
  • kitchen string. Place egg and bread crumbs in separate shallow
  • bowls. Dip roulades in egg, then roll in crumbs.
  • Place in an 11-in. x 7-in. baking pan coated with cooking spray.
  • Bake, uncovered, at 375° for 40-45 minutes or until a
  • thermometer reads 170°. Let stand for 5 minutes before slicing.
  • Yield: 8 servings.
Nutrition Facts: 1/2 roulade equals 184 calories, 4 g fat (1 g saturated fat), 82 mg cholesterol, 405 mg sodium, 9 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013