Stuffed Turkey Rolls in Tomato Sauce
Stuffed Turkey Rolls in Tomato Sauce - Well-rounded: These little turkey rolls are great for the whole family
Healthy, because
Even smarter
Nutritional values
Thanks to turkey and tomato sauce, fat is a minor matter here. Bulgur provides the necessary carbohydrates for satiety and supplies your family with about one third of the daily recommended amount of iron and zinc.
For a fruity filling mix 1 grated apple, 2 spring onions (in rings), 200 g herb cream cheese (10%), thyme and 1 teaspoon honey.
(Percentage of daily recommendation)
| Calorie | 593 cal. | (28 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.5 g | (42 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 41.2 mg | (343 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 31.2 μg | (69 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 1,367 mg | (34 %) | ||
| Calcium | 223 mg | (22 %) | ||
| Magnesium | 178 mg | (59 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 398 mg | |||
| Cholesterol | 146 mg |
Ingredients
- Ingredients
- 1 garlic clove
- 1 red Bell pepper (about 200 grams)
- 2 stalks Leeks (500 grams)
- 2 sprigs thyme
- salt
- 10 small Turkey cutlets (about 750 grams)
- peppers
- 10 tsps medium hot Mustard (about 40 grams)
- 2 Tbsps Canola oil (about 20 grams)
- 14 ozs peeled Tomatoes (canned)
- 7 ozs Bulgur
- 1 Tbsp butter (about 15 grams)
Kitchen utensils
Preparation steps
Peel the garlic and chop into small pieces. Halve bell peppers, remove seeds, rinse and chop into small pieces.
Cut leek lengthwise, rinse under running water and shake dry. Cut 10 pieces (each piece about the length of a rolled turkey cutlet). Cut remaining leeks into small pieces.
Rinse thyme, shake dry, pluck leaves and set aside in a small bowl.
Boil 10 leek pieces in a pot in 350 ml (approximately 1 1/2 cups) of lightly salted, boiling water until they are flexible, about 2 minutes .
Remove the leeks with a slotted spoon and drain. Reserve the cooking liquid in the pot.
Rinse turkey cutlets, pat dry with paper towels and place on a sheet of plastic wrap. Cover with a second layer of plastic wrap and knock a little flat with a meat mallet or a heavy-bottomed pot.
Lightly salt and pepper the turkey cutlets. Spread each with 1 teaspoon mustard, top each with 1 leek piece and season again with salt and pepper. Roll into rolls and secure with toothpicks.
Heat the oil in a deep skillet and fry the turkey rolls on all sides.
Add chopped leek, garlic and tomatoes with their juice. Season with salt, pepper and thyme leaves. Simmer over low heat, covered, for about 30 minutes.
Meanwhile, add water to the pot of reserved cooking liquid to make 360 ml (approximately 1 1/2 cups) of liquid. Add bulgur, butter and bell pepper. Season with salt, bring to a boil, reduce heat to low, cover and cook for 15 minutes. Serve with the turkey rolls and sauce.
