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A Turkey Roulade is surprisingly easy to prepare, super flavorful, and much easier to carve.
A roulade is a dish of filled rolled meat or pastry. Roulade can be savory or sweet. Swiss roll is an example of a sweet roulade. Traditionally found in various European cuisines, the term roulade originates from the French word rouler, meaning “to roll”.
How far in advance can you make turkey roulade?
It can be prepped up to 2 days ahead of time – that’s the best part! On the morning of the big meal, take the roulades out of the fridge and let them rest at room temperature for 30 minutes. Pop them in the preheated oven about 2 hours before you’re ready to serve
Beef for Rouladen
Use top round roast (sometimes called topside or beef round roast) beef for Rouladen, and more importantly, ask your butcher to cut it for you! You want long thin slices about ¼ inches thick and 6-10 inches long and 4-5 inches wide
Turkey Roulade
- Prep Time: 1 hour
- Cook Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 8 servings depending on size 1x
- Category: Dinner Recipes
- Cuisine: French
Description
This was on my Christmas dinner menu, but you can make this for any special occasion. It’s super easy to make and your family and friends will love every bite of it.
Ingredients
- 1 Turkey Breast
- 1 Bag Spinach
- 1 Large Onion
- 250g Mushroom
- 2–3 Carrots
- 1 Stalk Celery
- 1 Red Pepper
- 500g Sausage (casings removed)
- 2–3 Sprigs Fresh Thyme
- 1/2 cup Dried Cranberries
- 1/3 cup Pine Nuts
- Salt & Pepper to taste
- 1 tsp. Garlic Powder
- 2–3 Tbsp. Olive Oil
Instructions
- Debone and butterfly the breast.
- Finely dice the onion, carrot, pepper, mushroom, and celery.
- Place the spinach in a dry pan and allow all the moisture to cook out.
- Remove from pan and set aside.
- Heat the olive oil in a large pan and gently cook the onion, pepper, carrots, and celery till soft.
- Add in the sausage meat (break up the pieces) and cook fully. Stir in the spinach along with the cranberries, seasoning, and thyme.
- Set aside to cool.
- Once cooled, add the pine nuts, and mix well.
- Lay the breast on a layer of cling film, and spoon a layer of the mixture on.
- Roll the breast into a log shape (like a Swiss roll), starting from the shorter side first.
- Once rolled, wrap in cling firmly to keep the shape.
- Place in fridge for 20 minutes to firm up.
- Cover the cling roll in foil and bake at 350 for 50-60 minutes.
- Use a thermometer to check the internal temperature (about 75 degrees Celsius)
- Remove the foil and cling and allow the roulade to brown for a few minutes.
- Slice, serve with gravy, and enjoy!!
Notes
Prepared, tried, and tested by Rochelle from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 400
- Sugar: 11
- Sodium: 597
- Fat: 32
- Saturated Fat: 8
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: 3
- Protein: 13
- Cholesterol: 47
Another Turkey Recipe to Try Out for Turkey Month
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Great combination of flavors!
Most delectable and great combo
Such a flavorful stuffing you have in this roulade. Sounds tasty
Hope you will enjoy it when you get to try it out Estelle