Pesto‑filled Turkey Roulades
A fresh turkey roulade stuffed with pesto and layered with ham and cheese, served with sautéed mushrooms and a creamy sauce. Try this and other recipes from Spoonsparrow!
Ingredients
- 6 thin turkey cutlets (about 100 g each)
- Salt
- Pepper (freshly ground)
- 6 tsp green pesto (pre‑made)
- 3 slices ham (halved)
- 3 slices mountain cheese (halved)
- 1 tsp butter
- 1 tsp Olive oil
- 350 ml poultry stock
- 400 g fresh mushrooms
- 2 tbsp crème fraîche
Instructions
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1.
Wash and pat the cutlets dry, then gently flatten them. Spread pesto over each cutlet, leaving a border around the edges. Place ham and cheese slices on top. Roll the cutlets tightly, secure with toothpicks, and season the outside with salt and pepper. Clean the mushrooms; large ones can be halved or quartered.
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2.
Heat oil and butter in a pan and brown the turkey roulades all sides. Pour in the stock, cover, and simmer over low heat for 20 minutes. Meanwhile, sauté the mushrooms in a non‑stick pan without added fat.
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3.
Remove the roulades from the pan and keep warm. Stir crème fraîche into the pan juices and season with salt and pepper. Slice two roulades in half and serve each on preheated plates with mushrooms, drizzled with sauce. Pair with baguette or white bread.
