Turkey and vegetable roulade

Name: Turkey and vegetable roulade
Ingredients: 800 g turkey breast; 300 g frozen vegetables; 8 g chicken seasoning; 15 ml oil; 100 ml white wine

Meat - Turkey and vegetable roulade by Elvira G. - Recipia

Turkey and vegetable roulade is made by pounding turkey breast into a thin sheet, then filling it with frozen vegetables. The roulade is baked covered with white wine and can be sliced hot or cold. I prefer it cold, cut into thin slices. Prep: 20 minutes. Cook: 60 minutes. Total time: 80 minutes. Servings: 4. Approximately 340 kcal and 50 g of protein per serving.

Ingredients

800 g turkey breast
300 g frozen vegetables
8 g chicken seasoning
15 ml oil
100 ml white wine

Preparation

1. Cut the turkey breast into one thin, wide piece, then pound it on both sides with a meat mallet. 2. Sprinkle with the chicken seasoning, spread the frozen vegetables over it and roll up the breast. Secure the roulade with toothpicks here and there. 3. Put the roulade in an ovenproof dish, add the oil and white wine, then cover the dish. Bake at 180°C for 60 minutes, until the roulade is lightly browned and the meat is cooked through. Baste it from time to time with the juices in the dish.

Notes

Keep the roulade in a covered container in the fridge for up to 3 days; it can be prepared a few hours before baking. I also had three pieces of chicken breast and made smaller roulades with them. For the turkey, choose a piece that’s as even in thickness as possible, as it’s easier to pound into one whole sheet. The frozen vegetables go straight in; if there’s a lot of ice on the surface, shake it off first so they don’t release water into the dish. The wine goes in for baking; instead of the 100 ml of wine, you can use 100 ml of chicken broth if you want to avoid alcohol. Since the chicken breast pieces are smaller, their roulades cook faster than the large one, so keep an eye on the browning and make sure the meat is cooked through. Serve with a simple green salad.