Turkey Roulades with Spinach Stuffing From the Steamer




Rating: 3.83 / 5.00 (87 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

Ingredients:












Instructions:

For the turkey roulades, defrost spinach in a shallow, unperforated cooking container (at 60°C for 20-25 minutes).

Add salt, pepper and nutmeg to the defrosted spinach and season to taste. Peel the garlic, chop finely and fold in.

Spread the spinach filling on the turkey cutlets, roll up tightly and wrap with kitchen twine.

Pour chicken soup into an unperforated steamer basket, season with cream, salt, pepper and nutmeg. Add the roulades and cook (at 100°C for 12-15 minutes or at 120°C for 6-8 minutes).

Strain the soup in a pot, thicken with sauce thickener and season with sherry. To serve, pour some of the sauce over the roulade. Suitable side dishes are wild rice or boiled potatoes.

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