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Turkey Roulades Recipe

Turkey Roulades Recipe

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. YIELD: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

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.

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: 3 lean meat, 1/2 starch.

Reviews for Turkey Roulades

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MY REVIEW
dviola115 User ID: 6457065 160932
Reviewed Jan. 15, 2012

"Excellet"

MY REVIEW
karen1965B User ID: 3830242 166013
Reviewed Dec. 4, 2009

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

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