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Turkey Roulade with Roasted Red Pepper Sauce

Source: National Turkey Federation
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  8 servings
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
Other necessary recipes:
Roasted Red Pepper Sauce
Turkey Roulade with Roasted Red Pepper Sauce Recipe at
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.

*Nutrient analysis includes NTF Roasted Red Pepper Sauce.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   8 servings
Calories: 263
Fat. Total: 8g
Protein: 41g
Carbohydrates, Total: 7g
Sodium: 700mg
% Cal. from Fat: 27%
Cholesterol: 107mg
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