Stuffed Turkey Rolls with Mashed Potatoes
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
457
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 457 cal. | (22 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 18.7 μg | (31 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 34.9 mg | (291 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 26.5 μg | (59 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,457 mg | (36 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 285 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams potatoes
- salt
- 4 Turkey cutlets each about 160 grams (approximately 6 ounces each)
- 100 grams button Mushroom
- 1 onion
- 1 Tbsp chopped Dill
- 1 Tbsp chopped parsley
- 1 Tbsp chopped Chives
- 2 Tbsps Herb mustard
- 3 Tbsps sunflower oil
- 250 milliliters dry white wine
- 2 Tbsps milk
- Nutmeg
Preparation steps
1.
Peel and quarter potatoes. Cook in boiling salted water for 20 minutes. Rinse turkey cutlets, pat dry and flatten slightly.
2.
Clean and chop mushrooms.
3.
Peel and dice onion.
4.
Heat 1 tablespoon oil in a skillet and saute onions and mushrooms for 2 minutes. Stir in the herbs and remove from heat.
5.
Season cutlets with salt, pepper and mustard. Spread with mushroom mixture, roll up and secure with toothpicks.
6.
Heat remaining oil in the skillet and cook the rolls until browned on all sides. Add the wine and cook for 15 minutes.
7.
Drain potatoes and mash. Stir in milk and nutmeg. Season with salt and pepper. Spoon the mashed potatoes into a piping bag fitted with a star tip . Pipe decoratively onto plates. Serve with the rolls.
