Roast Turkey Roulade with Nuts and Figs
Roast Turkey Roulade with Nuts and Figs - Great roast for the festive table!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 687 cal. | (33 %) | ||
| Protein | 71 g | (72 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 10.1 mg | (84 %) | ||
| Vitamin K | 28.4 μg | (47 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 37.9 mg | (316 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 43.9 μg | (98 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 1,470 mg | (37 %) | ||
| Calcium | 204 mg | (20 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 358 mg | |||
| Cholesterol | 206 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 2 day old White rolls
- 1 turkey breast (approximately 2.5 pounds))
- salt
- peppers
- 6 ozs mixed Nut
- 1 pc Parmesan (approximately 1 ounce)
- 3 dried Figs
- 2 eggs
- 12 slices Bacon
- 1 bunch Soup vegetables
- 2 Tbsps Canola oil
- 6 ozs white wine
- 10 ozs chicken stock
- 2 bay leaves
- 3 peppercorns
- 4 fresh Figs
Preparation steps
Place the rolls in a bowl, cover with water, and let soak. Rinse the turkey breast, pat dry, and cut lengthwise. Then cut those pieces horizontally (keeping a seam attached) and open flat. Season with salt and pepper. Roast the nuts until lightly toasted, allow to cool, and chop. Remove the rolls from the water and squeeze out any excess moisture. Finely grate the cheese. Cut the dried figs into small pieces. Kneading with your hands, mix together the figs, nuts, bread, cheese, and eggs. Season with salt and pepper. Spread the mixture on the meat. Roll up meat, wrap with bacon, and tie with kitchen twine.
Rinse the vegetables and dice. Place the oil in roasting pan and heat over medium-high. Cook the meat until well browned on all sides. Remove and set aside. Add the vegetables to the roasting pan and sauté. Deglaze the pan with the wine and stock.
Place the meat over the vegetables and add the bay leaf and peppercorns. Bake in preheated oven at 325°F for 60 to 90 minutes (depending on the thickness of the piece of meat). Cut the fresh figs into quarters. Remove the roast from the oven and remove the bay leaf. Puree the vegetables and liquid. Season with salt and pepper. Cut roast into slices, serve with fresh figs and gravy.
