- June 06, 2025
- Report
Turkey roulades
Preparation steps
Rinse the turkey cutlets with cold water and pat them dry, place them between sheets of cling film and flatten them with a rolling pin.
Rinse the basil sprigs, pat dry, pluck the leaves from the stems, and chop finely. Mix with the herb cream cheese. Brush each cut of meat with 1 teaspoon of this mixture.
Roll up the schnitzels and secure with toothpicks or roulade pins.
Heat the oil in a non-stick pan and sear the roulades on all sides. Meanwhile, peel and finely dice the onion.
Wash, trim, and finely slice the bell peppers.
Add the onion and pepper pieces to the browned meat and simmer covered for about 25 minutes.
Meanwhile, place the bulgur, broth, and turmeric in a small saucepan. Bring to a boil and let it swell for about 15 minutes with the heat off.
Remove the roulades from the pan and keep warm.
Transfer the vegetables from the pan to a tall bowl, puree with a hand blender, and return to the pan.
Add the spinach, heat through, and season to taste with salt, pepper, paprika, and the remaining cream cheese.
Slice the turkey roulades and serve with the vegetable and spinach sauce and bulgur.
