Roast Turkey Roulade with Nuts and Figs

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Average: 5 (2 votes)
(2 votes)
Roast Turkey Roulade with Nuts and Figs

Roast Turkey Roulade with Nuts and Figs - Great roast for the festive table!

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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
687
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie687 kcal(33 %)
Protein71 g(72 %)
Fat32 g(28 %)
Carbohydrates25 g(17 %)
Sugar added0 g(0 %)
Roughage6.4 g(21 %)
Vitamin A0.9 mg(113 %)
Vitamin D1.3 μg(7 %)
Vitamin E10.1 mg(84 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.5 mg(45 %)
Niacin37.9 mg(316 %)
Vitamin B₆1.6 mg(114 %)
Folate107 μg(36 %)
Pantothenic acid2.2 mg(37 %)
Biotin43.9 μg(98 %)
Vitamin B₁₂2.1 μg(70 %)
Vitamin C9 mg(9 %)
Potassium1,470 mg(37 %)
Calcium204 mg(20 %)
Magnesium123 mg(41 %)
Iron5 mg(33 %)
Iodine17 μg(9 %)
Zinc6.4 mg(80 %)
Saturated fatty acids6.3 g
Uric acid358 mg
Cholesterol206 mg

Ingredients

for
6
Ingredients
2 day old White rolls
1 turkey breast (approximately 2.5 pounds))
salt
peppers
6 ounces mixed Nut
1 piece Parmesan (approximately 1 ounce)
3 dried Figs
2 eggs
12 slices Bacon
1 bunch Soup vegetables
2 tablespoons Canola oil
6 ounces white wine
10 ounces chicken stock
2 bay leaves
3 peppercorns
4 fresh Figs
How healthy are the main ingredients?
saltParmesanFigseggFigs

Preparation steps

1.

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.

2.

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.

3.

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.