Tender turkey, a creamy spinach filling and savoury bacon: this stuffed turkey roulade combines hearty home cooking with an elegant touch. The short braising time keeps the meat juicy, while the sauce made with poultry stock, cream and butter brings the dish together beautifully.
Ingredients for 4 people:
- 4 large turkey escalopes, pounded thin
- 200 g leaf spinach, fresh or frozen
- 100 g cream cheese
- 8 slices of bacon
- 1 garlic clove
- salt
- freshly ground black pepper
- sweet paprika powder
- medium-hot mustard
- 200 ml poultry stock
- 100 ml cream
- 1 tablespoon butter
- a little oil for frying
- kitchen string or toothpicks
Preparation:
Place the turkey escalopes between two sheets of cling film and carefully pound them until thin. Season both sides with salt, pepper and sweet paprika powder. Spread a thin layer of mustard on one side. Briefly wilt the fresh spinach in a pan. If using frozen spinach, let it thaw and squeeze it well. Finely chop the garlic and mix it with the spinach and cream cheese. Season the filling with salt and pepper.
Method:
Place two slices of bacon on each turkey escalope. Spread the spinach and cream cheese filling evenly on top, leaving a little space around the edges. Roll up the escalopes tightly and secure them with kitchen string or toothpicks.
Heat a little oil in a pan and sear the roulades on all sides until golden brown. Deglaze with the poultry stock, cover with a lid and braise over medium heat for about 15 to 20 minutes. Since turkey meat is very lean, it should not be cooked for too long, otherwise it can become dry. Remove the roulades from the pan and keep them warm. Stir the cream into the cooking juices and let the sauce reduce briefly. Finally, stir in the cold butter to lightly bind the sauce and give it a smooth texture. Serve the roulades with the sauce.
They pair very well with tagliatelle, spätzle, wild rice or a fresh lamb’s lettuce salad.
We hope you enjoy preparing this dish and wish you a wonderful meal!
Our wine recommendation
