Stuffed Turkey Roulade with Homemade Gravy

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Stuffed Turkey Roulade with Homemade Gravy
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Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
Calories:
923
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie923 kcal(44 %)
Protein86.47 g(88 %)
Fat50.4 g(43 %)
Carbohydrates17.78 g(12 %)
Sugar added0 g(0 %)
Roughage3.82 g(13 %)
Vitamin A242.47 mg(30,309 %)
Vitamin D2.47 μg(12 %)
Vitamin E3.72 mg(31 %)
Vitamin B₁0.38 mg(38 %)
Vitamin B₂0.76 mg(69 %)
Niacin46.7 mg(389 %)
Vitamin B₆2.33 mg(166 %)
Folate70.77 μg(24 %)
Pantothenic acid3.3 mg(55 %)
Biotin9.27 μg(21 %)
Vitamin B₁₂1.44 μg(48 %)
Vitamin C44.88 mg(47 %)
Potassium1,245.48 mg(31 %)
Calcium93.91 mg(9 %)
Magnesium118.01 mg(39 %)
Iron4.58 mg(31 %)
Iodine15.78 μg(8 %)
Zinc6.13 mg(77 %)
Saturated fatty acids15.32 g
Cholesterol361.56 mg

Ingredients

for
6
For the turkey roulade
1 kilogram turkey breasts
1 small red, yellow and green Bell pepper
1 onion
100 grams Chanterelle
2 Tbsps Corn oil
salt
peppers
1 Tbsp breadcrumbs
2 Tbsps Whipped cream
2 egg yolks
1 Tbsp fresh chopped Fresh herbs
200 grams raw Sausage meat
1 tsp ground paprika
For the gravy
20 grams butter
3 Tbsps Corn oil
1 onion
2 tomatoes
¼ l dry white wine
l Chicken broth
½ bunch parsley
How healthy are the main ingredients?
ChanterelleWhipped creamparsleyonionsalttomato

Preparation steps

1.

For the roulade: Rinse the turkey meat, butterfly then pound gently with a meat mallet until flattened to a uniform thickness. Rinse the peppers, cut in half, remove the stems and seeds and cut into small cubes. Peel the onion and cut into small cubes. Wipe the chanterelles with a damp cloth and finely chop. Heat the oil in a large roasting pan and sauté the vegetables. Season with salt and pepper and let cool.

2.

Mix the breadcrumbs, cream, egg yolks, herbs, 1/2 the vegetable mixture, sausage meat and paprika together and season with salt and pepper.

3.

Preheat the oven to 160°C (approximately 325°F).

4.

Spread the filling evenly over the meat, leaving a thin border. From the narrow side, roll up the turkey breast and truss with kitchen string. Heat the butter and oil in the roasting pan and sear the roulade on all sides. Peel the onion and tomatoes and coarsely chop. Add to the roasting pan along with the wine, transfer the pan to the oven and roast for 1 hour, basting often.

5.

Remove the meat from the oven and keep warm. Purée the gravy with the chicken broth, strain through a sieve and mix with the remaining vegetable mixture. Simmer for 3-4 minutes then mix in the chopped parsley. Serve with the sliced roulade.