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Turkey roulades

Turkey roulades

Preparation steps

Rinse the turkey cutlets with cold water and pat them dry, place them between sheets of cling film and flatten them with a rolling pin.

Wash the basil sprigs, pat dry, pluck the leaves from the stems, and chop finely. Mix with the herb cream cheese. Brush each of the meat with 1 teaspoon of this mixture.

Roll up the schnitzels and secure with toothpicks or roulade pins.

Heat the oil in a non-stick pan and sear the roulades on all sides. Meanwhile, peel and finely dice the onion.


Wash and trim the bell peppers, and finely slice them.

Add the onion and pepper pieces to the browned meat and simmer covered for about 25 minutes.

Meanwhile, place the bulgur, broth, and turmeric in a small saucepan. Bring to a boil and let it swell for about 15 minutes with the heat off.

Remove the roulades from the pan and keep warm.

Transfer the vegetables from the pan to a tall bowl, puree with a hand blender, and return to the pan.

Add the spinach, heat through, and season to taste with salt, pepper, paprika, and the remaining cream cheese.

Slice the turkey roulades and serve with the vegetable and spinach sauce and bulgur.
Tags:
Preparation time
35 Minutes
Number of portions
1
Degree of flatness
3 / 5
Allergens
Lactose, Milk, Gluten
Occasions
-
Types
Gemüse/Kräuter, Cereals and potatoes, Cereals and their products
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

Turkey breast meat, without skin
Turkey breast meat, without skin
1 × Portion (100 g)

100 g

Soft cheese
Soft cheese
25 × Gram (1 g)

25 g

Basil, fresh
Basil, fresh
1 × Sprig (20 g)

20 g

Cold-pressed rape oil
Cold-pressed rape oil
1 × Tablespoon (10 ml)

10 ml

Red onion
Red onion
1 × Piece (80 g)

80 g

Green peppers
Green peppers
1 × Small piece (70 g)

70 g

Bulgur
Bulgur
60 × Gram (1 g)

60 g

Vegetable broth
Vegetable broth
100 × Mililiter (1 ml)

100 ml

Turmeric
Turmeric
1 × Portion (1 g)

1 g

Frozen spinach
Frozen spinach
150 × Gram (1 g)

150 g

Salt, white
Salt, white
1 × Pinch (0.1 g)

0.1 g

Black pepper
Black pepper
1 × Pinch (0.1 g)

0.1 g

Ground sweet pepper
Ground sweet pepper
1 × Pinch (0.5 g)

0.5 g

Nutritional composition for all portions of the recipe

Proteins 20%
38.11g / 95.05 g
Fats 30%
20.01g / 63.37 g
Carbohydrates 50%
52.58g / 105.61 g
Kcal
542.85Kcal / 1901.02 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is Polish. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.