NEXT RECIPE >

Turkey Roulades Recipe
Turkey Roulades Recipe photo by Taste of Home
Next Recipe

Turkey Roulades Recipe

Read Reviews
4.5 2 2
Publisher Photo
The filling in this recipe goes so well with turkey. I love the hint of lemon, the savory combo of apples, mushrooms and spinach…and the bread-crumb coating adds a nice crunch. —Kari Wheaton, South Beloit, Illinois
TOTAL TIME: Prep: 40 min. Bake: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 40 min. Bake: 40 min.
MAKES: 8 servings

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

Nutritional Facts

1/2 roulade: 184 calories, 4g fat (1g saturated fat), 82mg cholesterol, 405mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 29g protein Diabetic Exchanges:1/2 starch, 3 lean mea

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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


Reviews for Turkey Roulades

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
dviola115
Reviewed Jan. 15, 2012

"Excellet"

MY REVIEW
karen1965B
Reviewed Dec. 4, 2009

"A bit challenging to make, but tasty nonetheless."

Loading Image