Turkey Rolls with Parsley Sauce Recipe
Summary
Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelEasy
Health IndexHealthyServings4
HealthyHigh Protein
Ingredients
| Eight 1/4-inch-thick turkey breast cutlets (about 1 lb.), pounded to 1/8 inch thickness | ||
| 1/2 lb. skinned, finely chopped turkey leg meat | ||
| 2 egg whites, plus 1 whole egg | ||
| Finely chopped parsley | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| black pepper | 1 | |
| 2 cups unsalted turkey or chicken stock | ||
| Dry white wine | 1/2 Cup (16 tbs) | |
| 1 medium-size leek, cut into 3-inch-long sections, finely sliced along their length | ||
| Unsalted butter | 2 Tablespoon | |
| Radishes | 8 , thinly sliced | |
Directions
MAKING
1. To a medium jar of a food processor or blender, add the chopped turkey leg meat with egg whites and whole egg and process until smooth.
2. To a mixing bowl, transfer the mixture and add the chopped parsley, salt and pepper, mixing well.
3. Divide the stuffing in 8 equal portions, placing each portion of stuffing in the center of each cutlet, wrap the sides of the cutlet to cover the stuffing and secure with tooth picks.
4. To cook the turkey rolls, use a large shallow skillet
5. Arrange the turkey rolls in the pan.
6. Pour the stock and wine over the rolls.
7. Put the pan on a medium flame and bring the liquid to a boil. Reduce the heat and simmer, covered for 20 minutes until meat is tender.
8. Using a slotted spoon, transfer the rolls to a heated serving plate and cover with foil to keep warm.
9. Continue simmering the poaching liquid until it is reduced to about 3/4 cup.
10. Meanwhile, in a small sauce pan, boil water.
11. Blanch the 2 cups of parsley leaves in boiling water for 1 minute, drain and refresh under cold water.
12. In a food processor or blender, combine the blanched parsley with the reduced poaching liquid and puree until smooth.
13. Transfer the puree into a sauce boat and keep warm.
FINALIZING
14. In a heavy-bottomed skillet, melt 1 tablespoon butter over low heat.
15. Sauté the leeks for 10 minutes until soft. Transfer the leeks to a plate.
16. Add more butter to the skillet if necessary and sauté the radishes for 1 minute until coated with butter.
SERVING
17. Slice the turkey rolls diagonally into think slices and arrange on individual plates.
18. Accompany with leeks and radishes on the side.
19. Spoon a little sauce on each plate, without covering the meat or vegetables. Pass the sauce at the table.
1. To a medium jar of a food processor or blender, add the chopped turkey leg meat with egg whites and whole egg and process until smooth.
2. To a mixing bowl, transfer the mixture and add the chopped parsley, salt and pepper, mixing well.
3. Divide the stuffing in 8 equal portions, placing each portion of stuffing in the center of each cutlet, wrap the sides of the cutlet to cover the stuffing and secure with tooth picks.
4. To cook the turkey rolls, use a large shallow skillet
5. Arrange the turkey rolls in the pan.
6. Pour the stock and wine over the rolls.
7. Put the pan on a medium flame and bring the liquid to a boil. Reduce the heat and simmer, covered for 20 minutes until meat is tender.
8. Using a slotted spoon, transfer the rolls to a heated serving plate and cover with foil to keep warm.
9. Continue simmering the poaching liquid until it is reduced to about 3/4 cup.
10. Meanwhile, in a small sauce pan, boil water.
11. Blanch the 2 cups of parsley leaves in boiling water for 1 minute, drain and refresh under cold water.
12. In a food processor or blender, combine the blanched parsley with the reduced poaching liquid and puree until smooth.
13. Transfer the puree into a sauce boat and keep warm.
FINALIZING
14. In a heavy-bottomed skillet, melt 1 tablespoon butter over low heat.
15. Sauté the leeks for 10 minutes until soft. Transfer the leeks to a plate.
16. Add more butter to the skillet if necessary and sauté the radishes for 1 minute until coated with butter.
SERVING
17. Slice the turkey rolls diagonally into think slices and arrange on individual plates.
18. Accompany with leeks and radishes on the side.
19. Spoon a little sauce on each plate, without covering the meat or vegetables. Pass the sauce at the table.
Chef
