Stuffed Turkey Roulade
Nutritional values
(Percentage of daily recommendation)
| Calorie | 612 cal. | (29 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 34.6 μg | (58 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.6 mg | (155 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 18.7 μg | (42 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,258 mg | (31 %) | ||
| Calcium | 276 mg | (28 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 61 μg | (31 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 12.8 g | |||
| Uric acid | 129 mg | |||
| Cholesterol | 102 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 turkey breast (1.2 kg) (approximately 42 ounces)
- 5 Tbsps sun-dried tomato pesto
- 10 dried Tomatoes (in oil)
- 125 grams Buffalo mozzarella
- 1 handful Basil
- 8 slices Prosciutto
- freshly ground peppers
- 2 onions
- 2 garlic cloves
- 300 grams Tomatoes
- 2 sprigs rosemary
- 1 sprig Sage
- 4 sprigs thyme
- 4 Tbsps Canola oil
- 150 milliliters dry white wine
- 300 milliliters chicken stock
- 2 bay leaves
- 3 peppercorns
- Basil (for garnish)
Preparation steps
Butterfly the turkey breast, pound thinly with a meat mallet and spread 2-3 tablespoons pesto over the inside.
Drain the tomatoes and mozzarella. Tear the mozzarella into small pieces. Rinse the basil and drain on paper towels.
Arrange the ham, basil and tomatoes over the turkey breast, leaving a 1-2 cm (approximately 1/2 inch) wide edge free. Sprinkle the mozzarella along the center and season with pepper. Roll up the roulade and coat the outside with the remaining pesto, securing with butcher's twine.
Preheat the oven to 160°C (approximately 325°F).
Peel the onions and garlic and finely chop. Rinse the tomatoes and pat dry. Rinse the herbs and shake dry. In a roasting pan, heat the oil and sear the meat on all sides. Remove and set aside. Add the onions and garlic and sauté until translucent. Add the wine and stock. Return the meat to the pan, add the herbs and peppercorns, transfer to the oven and cook for 1 hour 30 minutes, basting occasionally. Add the tomatoes for the last 20 minutes.
Remove from the oven and keep warm. Strain the pan sauce and season. Slice the roulade and serve on a wooden board garnished with basil. Serve the pan sauce on the side.
