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Turkey-Spinach Stuffed Roulades
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- #72035
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 package turkey breast cutlets, pounded to 1/4" thickness
3 slices bacon
1/3 cup finely chopped onion
1 package (10 ounce size) frozen spinach, thawed and squeezed dry
1/2 cup dry bread crumbs
1/2 teaspoon dried dill weed
1/2 teaspoon garlic salt
1/2 teaspoon pepper
2 3/4 cups chicken broth
wooden picks
hot cooked rice
Dijon-Dill Sauce
2/3 cup skim milk
1 tablespoon Dijon mustard
2 teaspoons cornstarch
1/2 teaspoon dried dill weed
1/8 teaspoon salt
directions
In a large skillet over medium heat, cook bacon until crisp; drain slices on paper towels and crumble. Drain all but 1 tbsp. fat from the pan.
Cook onion in fat over medium-high heat until tender. Remove from heat; stir in bacon, spinach, bread crumbs, dill, garlic salt, pepper and 1/4 cup broth until well blended.
Divide mixture evenly among turkey slices. Carefully roll up slices and secure with wooden picks if necessary. Place roulades in skillet; pour remaining 1 cup broth into pan.
Bring to a boil, reduce heat to low and simmer, covered, until turkey is no longer pink, 5 to 8 minutes. Serve with Dijon-dill sauce and rice.
For Dijon-dill Sauce: In a small saucepan over medium heat, combine milk, mustard, cornstarch, dill weed and salt. Bring mixture to a boil, stirring constantly. Stir and cook 1 minute until thickened and bubbly.
added by
NEEKA
nutrition data
266 calories, 6 grams fat, 18 grams carbohydrates, 34 grams protein per serving.
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Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
reviews & comments
September 14, 2009
We only half reviewed this recipe. We made the roulades but not the sauce. The amount of turkey called for is vague. We used 4 cutlets (one per serving). The seasonings were perfect in the filling. The cutlets rolled up nicely and cooked without falling apart (even without using toothpicks to hold them together). There appears to be an error in the amount of broth called for. The directions only specify using 1 1/4 cups of broth but the ingredients list 2 3/4 cups. We used more than one cup in the cooking process because we used a wider skillet. You don't want to cover the turkey with broth, but you need more than a thin layer in the bottom of the pan.