Stuffed Turkey Roulade with Peas and Cream Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 559 cal. | (27 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 18.7 μg | (31 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 32.6 mg | (272 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 23.6 μg | (52 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 882 mg | (22 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 13.5 g | |||
| Uric acid | 285 mg | |||
| Cholesterol | 144 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 125 grams Peas (canned)
- 750 grams turkey breasts
- 50 grams mixed, chopped Fresh herbs (such as parsley, dill, basil, chervil)
- 1 organic lemon
- 200 grams cream cheese
- salt
- freshly ground peppers
- 2 garlic cloves
- 50 grams green Pesto (from a jar)
- 2 Tbsps olive oil
- 250 milliliters chicken stock (from a jar)
Preparation steps
Drain peas in a colander.
Rinse turkey breast, pat dry, place between two sheets of plastic wrap and flatten with a meat tenderizer.
Rinse herbs, shake dry, pluck off leaves and chop finely. Rinse lemon in hot water and grate zest, squeeze juice. In a bowl, combine cream cheese with peas, herbs and 1/2 teaspoon of lemon zest, season with salt, pepper and a dash of lemon juice.
Season meat lightly and spread with cream cheese and pea mixture.
Roll up from the shorter side and tie with a kitchen string.
Peel garlic and squeeze through the garlic press. Mix with 1 teaspoon of olive oil and add to pesto, mix well.
Heat remaining oil in a pan and brown roulade on all sides. Brush with pesto and cook in preheated oven at 200°C (approximately 400°F) for about 1 hour. Gradually add broth to the pan. Remove roulade from the pan and remove kitchen string. Thicken cooking sauce with corntarch, if desired. Slice turkey roulade.
Arrange turkey roulade slices on plates and drizzle with sauce. Serve with spring vegetables and buttered tagliatelle, if desired.
