TURKEY
ROULADE WITH ROASTED RED
PEPPER SAUCE
Yield:
8
Ethnicity: French
Meal Type: Main Course, Entrée
Preparation Method: Saute
Product Type: Turkey Sausage -
Breakfast,
Turkey Cutlets/Steaks
Ingredients:
2 10-ounce Packages frozen chopped spinach,
thawed and well drained
2 Pounds TURKEY CUTLETS, pounded to
1/4
-1/8-inch thick
1 Pound TURKEY BREAKFAST SAUSAGE,
squeezed
from casings
3/4 Cup dry white wine
1/2 Cup celery, chopped
1/4 Cup green onion, chopped
1 Teaspoon dried rosemary,
crushed
1/2 Teaspoon salt
1/4 Teaspoon white pepper
Roasted Red Pepper Sauce
1/4 Cup green onion, chopped
Directions:
-
On each flattened cutlet, arrange 1/4 cup
well-drained spinach. Spread
2 ounces sausage over spinach and roll cutlet,
jelly roll-style from
narrow end. (Moisten hand with a little water
to prevent sausage from
sticking.)
- In large
non-stick skillet, over medium-high heat,
combine wine, celery, onions,
rosemary, salt and pepper. Arrange turkey
rolls seam side down in
skillet. Add cold water to cover rolls if
necessary; bring mixture to a
boil. Reduce heat to low, cover and simmer 25
to 30 minutes or until
turkey is tender, sausage is no longer pink
and meat thermometer
reaches 170 degrees F. Reserve poaching liquid
for Roasted Red Pepper
Sauce.
- To serve, slice each turkey roll into fourths. Spoon 1/4 cup Roasted Red Pepper Sauce on each of eight plates and place turkey over top of sauce. Garnish with chopped green onions.