Chicken, Turkey, Fowl and Egg: Chicken, Turkey, Fowl Dishes: Turkey Roulade with Roasted Red Pepper Sauce

Ooh, la la! This French dish brings romance to the table!

Author: The National Turkey Federation
Date: November 04, 2010

Suggestions: These roasted red peppers are a variety of red bell peppers (not the same as hot red peppers).

Serves: 8 person(s)

Preparation Time: 45 mins
Cooking Time: 30 mins

Ingredients:

    2 lb turkey cutlets, pounded to 1/4 to 1/8-inch thick
    2 (10 oz) packages frozen chopped spinach, thawed and well drained
    1 lb turkey breakfast sausage, squeezed from casings
    3/4 cup dry white wine
    1/2 cup chopped celery
    1/4 cup chopped green onion
    1 tsp crushed dried rosemary
    1/2 tsp salt
    1/4 tsp white pepper
    1 cooking spray (for sauce)
    1 cup sliced onion (for sauce)
    1 tsp minced fresh garlic (for sauce)
    1 (7 1/2 oz) jar roasted red peppers, strained (for sauce)
    1/2 tsp salt (extra, for sauce)
    3/4 cup strained poaching liquid (reserved from Turkey Roulade, for sauce)
    1/4 cup chopped green onion (extra, for garnish)

Directions:

    TURKEY ROULADE: On each flattened cutlet, arrange 1/4 cup well-drained spinach. Spread 2 ounces sausage over spinach and roll cutlet, jelly roll-style from narrow end. (Hint: To prevent sausage from sticking, moisten hands with a little water).

    In large non-stick skillet, over medium-high heat, combine wine, celery, onions, rosemary, salt, and pepper. Arrange turkey rolls seam side down in skillet. Add cold water to cover rolls if necessary; bring mixture to a boil.

    Reduce heat to low, cover and simmer 25 to 30 minutes or until turkey is tender, sausage is no longer pink and meat thermometer reaches 170ºF. Reserve poaching liquid for Roasted Red Pepper Sauce.

    To serve, slice each turkey roll into fourths. Spoon 1/4 cup Roasted Red Pepper Sauce on each of eight plates and place turkey over top of sauce. Garnish with chopped green onions.

    ROASTED RED PEPPER SAUCE: In small non-stick skillet, sprayed with vegetable cooking spray, over medium heat, sauté onions 2 to 3 minutes or until lightly browned. Add garlic and stir 30 seconds. Allow to cool for about 4 to 5 minutes.

    In food processor fitted with metal blade, purée onion mixture, red peppers and salt. With motor running, slowly add poaching liquid to red pepper mixture until sauce is smooth.

    Pour sauce into 2-cup glass measure and heat in microwave on high (100% power) 30 seconds or until hot.

Nutritional Information
(Per Serving)

Calories:261 cals
Kilojoules:1,091 kJ
Fat:5.2 g
Carbohydrates:7.3 g
Protein:40.8 g
Cholesterol:88.0 mg
Sodium:753 mg
Saturated Fat:1.3 g
Fiber:1.8 g
Calcium:66.0 mg
Total Sugars:2.4 g

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