Turkey fillet roulade

  • 11/03/2008
  • Moderate difficulty
  • 4
  • 90 min

The citrus oils give cakes a special flavour, not to mention what they do to poultry! By stuffing the turkey breast with green vegetables and root vegetables, this is as good as it gets.

Ingredients

  • 1 kg turkey breast fillet
  • 2 teaspoons Vegeta
  • 300 g Swiss chard
  • 150 g carrot
  • 40 g grated parmesan cheese
  • ½ teaspoons ground pepper
  • 1 tablespoon breadcrumbs
  • ½ teaspoons salt
  • 4 tablespoon oil
  • ½ teaspoons grated lemon zest
  • ½ teaspoons grated orange zest
  • ½ teaspoons grated lime zest
  • 2 cloves garlic
  • 2 tablespoons chopped parsley

Preparation

  1. 1.
    Slice the turkey fillet lengthwise but not all the way through.
  2. 2.
    Cut the left and the right side of the fillet deeper with knife and open it like a book. Pound it and rub with Vegeta.
  3. 3.
    Boil the Swiss chard and the carrots.
  4. 4.
    Chop the carrot into cubes, and mince Swiss chard in a food processor.
  5. 5.
    Add salt, parmesan cheese, pepper, breadcrumbs and mix well.
  6. 6.
    Put grated lemon, orange and lime zests into a skillet without grease.
  7. 7.
    Add parsley, crushed garlic and fry briefly and leave to cool.
  8. 8.
    Spread the Swiss chard mixture over the prepared turkey fillet.
  9. 9.
    Add the carrots and sprinkle with the mixture of grated zests.
  10. 10.
    Roll the fillet and secure the ends with toothpicks.
  11. 11.
    Roll the stuffed roulade in aluminum foil brushed with oil, put in a rimmed baking sheet, add some water and roast in an oven at 200°C around 50 minutes.
  12. 12.
    Near the end of roasting, remove the foil and roast for a short time.
  13. 13.
    Let the roasted roulade cool, remove toothpicks and slice.

Serving

Serve with cooked vegetables.

Advice

You can drain the gravy, add a little white wine and a teaspoon of flour melted in some water. This will give a very tasty gravy to accompany this sophisticated meal.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 598 / 2.500 - -
Fat g 36,12 - -
Carbohydrates g 9,46 - -
Dietary fibre g 3,42 - -
Protein g 57,68 - -
Salt g 2,88 0 0
Vitamin A μg 16.596,70 415 332
Vitamin D μg 33,04 17 17
Vitamin C mg 28,93 39 32
Niacin mg 22,12 158 111
Potassium mg 1.252,76 34 34
Calcium mg 251,84 25 25
Phosphorous mg 577,89 72 72

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)