Stuffed turkey roulade with peas, peppers and carrots

Name: Stuffed turkey roulade with peas, peppers and carrots
Ingredients: 700 g boneless turkey breast; 30 ml olive oil; 1 teaspoon salt; 1/2 teaspoon sweet paprika; 1 teaspoon dried thyme; 2 medium carrots (300 g); 1000 ml water; 240 g canned peas drained; 1 medium red pepper (150 g); 100 g cheese; 1 egg; 400 g vegetable mix; 20 g butter; 1/2 teaspoon ground pepper

Meat - Stuffed turkey roulade with peas, peppers and carrots by Codruta O. - Recipia

Stuffed turkey roulade with peas, peppers and carrots starts with turkey breast pounded thin. Once baked, the outside is browned, while the vegetables and cheese stay visible in the middle, in a filling that holds together well when sliced. I prefer to cut it into slices two fingers thick, so you can see the filling clearly. Prep: 20 minutes. Cook: 88 minutes. Rest: not needed. Total time: 108 minutes. Serves: 4. Approximately 540 kcal and 57 g protein per serving.

Ingredients

700 g boneless turkey breast
30 ml olive oil
1 teaspoon salt
1/2 teaspoon sweet paprika
1 teaspoon dried thyme
2 medium carrots (300 g)
1000 ml water
240 g canned peas drained
1 medium red pepper (150 g)
100 g cheese
1 egg

For the side

400 g vegetable mix
20 g butter
1/2 teaspoon ground pepper

Preparation

1. Preheat the oven to 200°C. Cut the turkey breast horizontally into two sheets and pound them until no more than 1.5 cm thick. I cut the breast this way to make two roulades. 2. Peel the carrots and boil them in 1000 ml of water for 20 minutes, until a fork slides into them easily. Drain them. 3. Brush the turkey sheets with 15 ml of olive oil. Sprinkle them with 1/2 teaspoon of salt, the sweet paprika and 1/2 teaspoon of thyme. 4. Dice the pepper, drain the canned peas well and grate the cheese. Beat the egg and mix it with the pepper, peas and cheese; add 1/4 teaspoon of salt. 5. Divide the mixture between the turkey sheets. Place a carrot in the middle of each, roll them up and sprinkle 1/4 teaspoon of thyme over the top. Wrap the roulades in aluminum foil and place them in a baking dish. 6. Bake for 50 minutes at 200°C. The meat should be thoroughly cooked. 7. Take the dish out of the oven and remove the foil. Bake the roulades for another 10 minutes, until browned on the outside. 8. Heat 15 ml of olive oil and the butter in a pan. Add the vegetable mix, 1/4 teaspoon of salt, the pepper and 1/4 teaspoon of thyme. Sauté for 8 minutes, until the vegetables are hot and tender.

Notes

Serve the roulade with the sautéed vegetables on the side while they are still hot. Choose a wide, even turkey breast, since the thicker part is harder to pound to the same thickness. Hard cheese is easy to grate when cold, while very soft cheese can make the middle wetter. Instead of canned peas, you can use 240 g of frozen peas, boiled and well drained. Keep the roulade in a closed container in the fridge for up to 3 days; for neat slices, let it cool before cutting. The cheese and butter contain dairy, and the egg is the allergen in the filling.