Turkey Roulade with Roasted Red Pepper Sauce

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

Companion recipe: Roasted Red Pepper Sauce


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.

RecID 7872

nutrition information per serving

263 calories; 8g total fat; 107mg cholesterol; 700mg sodium; 7g carbohydrates; 41g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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