“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.”
- 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
- 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. 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.
Originally published as Turkey Roulades in Light & Tasty December/January 2007, p41
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed Jan. 15, 2012
Reviewed Dec. 4, 2009
"A bit challenging to make, but tasty nonetheless."