Best Turkey Roulades Recipes

TURKEY ROULADES

Steps:

• In a large skillet coated with cooking spray, saute the apple, mushrooms and onion in oil until tender. Remove from the heat; stir in the spinach, lemon juice, lemon zest, 1/4 teaspoon salt and nutmeg. , Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic; sprinkle turkey with pepper and remaining salt. , Spread spinach mixture over tenderloins to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; tie with kitchen string. Place egg and bread crumbs in separate shallow bowls. Dip roulades in egg, then roll in crumbs. , Place in an 11x7-in. baking pan coated with cooking spray. Bake, uncovered, at 375° until a thermometer reads 170°, 40-45 minutes. Let stand for 5 minutes before slicing.

TURKEY CLUB ROULADES

Steps:

• Bring 4 cups water to a boil in a large saucepan. Add asparagus; cook, uncovered, for 3 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Set aside., Spread the turkey cutlets with Dijon-mayonnaise. Layer with ham, cheese and asparagus. Sprinkle with poultry seasoning and pepper. Roll up tightly and wrap with bacon., Cook roulades in a large skillet over medium-high heat until bacon is crisp and turkey is no longer pink, turning occasionally, 12-15 minutes. Combine sauce ingredients; serve with roulades.

AIR-FRYER TURKEY CLUB ROULADES

Steps:

• Preheat air fryer to 375°. Place asparagus on greased tray in air-fryer basket. Cook until crisp-tender, 4-5 minutes, tossing halfway through cooking. Set aside., Spread turkey cutlets with Dijon-mayonnaise. Layer with ham, cheese and asparagus. Sprinkle with poultry seasoning and pepper. Roll up tightly and wrap with bacon., In batches, arrange roulades in a single layer on greased tray in air-fryer basket. Cook until bacon is crisp and turkey is no longer pink, 8-10 minutes, turning occasionally. Combine sauce ingredients; serve with roulades.

VEAL OR TURKEY ROULADES WITH DRIED APRICOT ROSEMARY STUFFING AND APRICOT MUSTARD SAUCE

Steps:

• Preheat oven to 350°F.
• Toast bread with salt and pepper to taste in a shallow baking pan, shaking pan occasionally, 10 minutes, or until golden brown and crisp. Transfer bread to a large bowl and keep oven at 350°F.
• In a 10-inch non-stick skillet cook onion, celery, and rosemary in butter over moderate heat 5 minutes, or until onion is softened. Stir in apricots and 1/4 cup broth and cook until almost all liquid is evaporated, about 2 minutes. Add mixture to bread with salt and pepper to taste and toss until combined well. Let stuffing cool. Stuffing may be made 1 day ahead and chilled, covered.
• In a measuring cup whisk together apricot nectar, mustard, and remaining cup broth and reserve.
• Gently pound cutlets, 1 at a time, between 2 sheets of plastic wrap until about 1/4 inch thick, trying not to make any holes in them. Discard plastic wrap and season cutlets with salt and pepper. Spoon stuffing down a long side of each cutlet, leaving a 1/2-inch border along edge. Roll up cutlets tightly to enclose stuffing and secure top seams, openings at both ends, and any holes with wooden toothpicks.
• Put cornmeal with salt and pepper to taste in a shallow bowl and coat roulades evenly in mixture. In cleaned skillet heat oil over moderately high heat until hot but not smoking and brown roulades 3 minutes. Arrange roulades in one layer in an 8-inch square glass baking dish. Deglaze skillet with wine over moderate heat, scraping up any brown bits, and add to baking dish. Pour reserved nectar mixture around (not over) roulades in baking dish. Cover dish tightly with foil and braise roulades in middle of oven 30 minutes, or until just cooked through. Transfer roulades with tongs to a cutting board and carefully remove wooden picks.
• Transfer liquid in baking dish to a small saucepan and boil until reduced to about 1 cup. Remove pan from heat and whisk in arrowroot and salt and pepper to taste.
• Cut roulades diagonally into 1/4-inch-thick slices and spoon sauce over top.

TURKEY ROULADES WITH CORN BREAD, JALAPEñO, & MONTEREY JACK FILLING

Steps:

• In a skillet cook the onion, the bell pepper, the garlic, the jalapeño,and the cumin in the oil over moderately low heat, stirring occasionally, until the vegetables are softened, stir in the corn muffin crumbs and the Monterey Jack, and cook the filling, stirring, until it is combined well and the cheese is melted. Season the filling with salt and pepper and let it cool for 5 minutes. Spread about 3 tablespoons of the filling on each cutlet and roll up each cutlet jelly-roll fashion, tucking in the sides and fastening them with wooden picks. Transfer the roulades, seam sides down, with a spatula to a lightly oiled small baking dish, pour in the broth, and bake the roulades in the middle of a preheated 375°F. oven, basting them occasionally, for 18 minutes, or until the turkey is cooked through. Transfer the roulades with a slotted spoon to 2 heated plates. Pour the cooking liquid through a fine sieve into a small saucepan, add the vinegar and salt and pepper to taste, and boil the sauce until it is thickened slightly. Pour the sauce over the roulades.

TURKEY ROULADES

Steps:

• Preheat over to 400 degrees. Prepare stuffing mix according to the box directions. Meanwhile, place the individual slices of turkey on a sheet of wax paper or a cutting. Starting with the mashed potatoes, spread a layer of potatoes, a layer of grated cheese, a layer of the cooked stuffing and a layer of the green beans. Starting at the short end, roll the turkey with the inner ingredients up. Secure with 3 toothpicks, and place in lightly greased 13X9 oven pan. Continue until all turkey is used. Place in the preheated oven for 20-25 minutes. Warm gravy. Serve roulades on a plate (remove the toothpicks before serving) , top with gravy and accompany with cranberry sauce