Turkey Roulade with Tomato Stuffing
Turkey roulade with tomato stuffing - Colorful and perfect for guests
Healthy, because
Even smarter
Nutritional values
3.5 ounces of turkey breast cover approximately the daily requirement of niacin. The body needs the substance known as vitamin B3 for various metabolic processes and for cell regeneration.
As side dishes, hearty brown rice and a crisp green salad go perfectly with the tender poultry roulade.
(Percentage of daily recommendation)
| Calorie | 367 cal. | (17 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 329.3 μg | (549 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 29.3 mg | (244 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 204 μg | (68 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 31.7 μg | (70 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 1,522 mg | (38 %) | ||
| Calcium | 276 mg | (28 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 285 mg | |||
| Cholesterol | 97 mg |
Ingredients
- Ingredients
- 36 ozs turkey breasts (have the butcher prepare it for a rolled roast).
- salt
- peppers
- 2 ozs Spinach
- 1 handful Basil
- 1 handful parsley
- 6 sprigs thyme
- 2 garlic cloves
- 1 oz Parmesan
- 2 slices stale Spelt bread
- 7 ozs cream cheese
- 36 ozs Roma tomatoes
- 2 Tbsps olive oil
Preparation steps
Rinse turkey breast, pat dry and spread out. Pat meat flat, season with salt and pepper.
Clean spinach, wash and cook dripping wet in a saucepan for 1-2 minutes over medium heat and collapse. Then drain in a sieve, squeeze and chop coarsely. Wash herbs, shake dry, pluck off leaves and tips; set aside some thyme leaves.
Peel and finely chop the garlic. Finely grate Parmesan cheese. Remove crusts from bread and mix finely with garlic, herbs and spinach. Mix everything with cream cheese and Parmesan, add salt and pepper.
Cut out tomato stalks, scald tomatoes with boiling water, skin, quarter and remove seeds. Cover turkey with tomato pieces, season with salt and pepper. Spread herb mixture on top and roll up meat tightly with filling and tie with kitchen twine to form a roll roast.
Heat oil in a roasting pan. Sear roast on all sides until golden brown. Cook in preheated oven at 180 °C / 350 °F for 1 hour, repeatedly adding a little water. Remove roast from oven, cut into slices and garnish with thyme leaves set aside.
