Turkey Club Roulades Recipe

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

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5 5 5
Publisher Photo
Weeknights turn elegant when these short-prep roulades with familiar ingredients are on the menu. Not a fan of turkey? Substitute lightly pounded chicken breasts. —Taste of Home Test Kitchen
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 3/4 pound fresh asparagus, trimmed
  • 8 turkey breast cutlets (about 1 pound)
  • 1 tablespoon Dijon-mayonnaise blend
  • 8 slices deli ham
  • 8 slices provolone cheese
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon pepper
  • 8 bacon strips
  • SAUCE:
  • 2/3 cup Dijon-mayonnaise blend
  • 4 teaspoons 2% milk
  • 1/4 teaspoon poultry seasoning

Directions

Bring 4 cups water to a boil in a large saucepan. Add asparagus; cook, uncovered, for 3 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Set aside.
Spread the turkey cutlets with Dijon-mayonnaise. Layer with ham, cheese and asparagus. Sprinkle with poultry seasoning and pepper. Roll up tightly and wrap with bacon.
Cook roulades in a large skillet over medium-high heat for 12-15 minutes, turning occasionally, or until bacon is crisp and turkey is no longer pink. Combine sauce ingredients; serve with roulades. Yield: 8 servings.
Originally published as Turkey Club Roulades in Taste of Home's Quick Cooking Annual Recipes Annual 2014, p74

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  • 3/4 pound fresh asparagus, trimmed
  • 8 turkey breast cutlets (about 1 pound)
  • 1 tablespoon Dijon-mayonnaise blend
  • 8 slices deli ham
  • 8 slices provolone cheese
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon pepper
  • 8 bacon strips
  • SAUCE:
  • 2/3 cup Dijon-mayonnaise blend
  • 4 teaspoons 2% milk
  • 1/4 teaspoon poultry seasoning
  1. Bring 4 cups water to a boil in a large saucepan. Add asparagus; cook, uncovered, for 3 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Set aside.
  2. Spread the turkey cutlets with Dijon-mayonnaise. Layer with ham, cheese and asparagus. Sprinkle with poultry seasoning and pepper. Roll up tightly and wrap with bacon.
  3. Cook roulades in a large skillet over medium-high heat for 12-15 minutes, turning occasionally, or until bacon is crisp and turkey is no longer pink. Combine sauce ingredients; serve with roulades. Yield: 8 servings.
Originally published as Turkey Club Roulades in Taste of Home's Quick Cooking Annual Recipes Annual 2014, p74

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Reviews forTurkey Club Roulades

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MY REVIEW
pajamaangel User ID: 1603339 247786
Reviewed May. 2, 2016

"These were amazing. I followed the recipe except that I roasted my asparagus first. Very delicious. These will be on my menu more frequently."

MY REVIEW
[email protected] User ID: 6993142 243488
Reviewed Feb. 8, 2016

"Just finished these roulades for dinner about 15 minutes ago and my son and husband really liked them--I did too! I did not even make the dijon mayo spread for either inside the rolls or as a sauce--they were wonderfully flavorful without it. I did make a chicken stock/white wine broth to simmer the roulades in once they had browned. Also didn't bother with the poultry seasoning. These roulades DO make for a colorful, pleasing presentation as well. For a starch, I micro-baked some sweet potatoes. NOT a boring meal--thanks TOH, I'm keeping this one in my recipe box!"

MY REVIEW
mocalcook User ID: 7633888 227823
Reviewed Jun. 12, 2015

"These are outstanding!"

MY REVIEW
micharm User ID: 1764553 119913
Reviewed Apr. 21, 2013

"This was very good! My husband and friend loved it. Don't have poultry seasoning? Don't worry about it. Also made my own dijon mayo blend. Served it without the sauce and with salad and mashed potatoes. Delicious!"

MY REVIEW
ColleenaG User ID: 1190332 123863
Reviewed Apr. 12, 2013

"My family loved this recipe. I made white rice and small salad--called it dinner. I could not find the Dijon-mayo blend, so just made my own. The turkey breast cutlets were a little expensive, I will use pounded chicken breast next time. Reminded me a little of chicken cordon bleu."

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