Turkey Roulade With Roasted Potatoes And Red Pepper Cream Sauce Recipe

Name: Turkey Roulade With Roasted Potatoes And Red Pepper Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large leaves Savoy cabbage; 2 lb ground turkey; 1/4 cup breadcrumbs; 1 None onion, peeled and finely chopped; 1 medium egg, beaten; 1 tbsp medium-hot mustard; 1 None green pepper, deseeded and finely diced; 1/4 cup parsley, chopped; 4 tbsp olive oil; 2 cup chicken stock; 1 1/2 lb potatoes, peeled and cut into wedges; 1 None red pepper, deseeded and finely diced; 1/2 cup heavy cream; 1 tsp paprika; 1 tbsp cornstarch, mixed to a paste with 2 tbsp water

Servings: persons

6 large leaves Savoy cabbage
2 lb ground turkey
1/4 cup breadcrumbs
1 None onion, peeled and finely chopped
1 medium egg, beaten
1 tbsp medium-hot mustard
1 None green pepper, deseeded and finely diced
1/4 cup parsley, chopped
4 tbsp olive oil
2 cup chicken stock
1 1/2 lb potatoes, peeled and cut into wedges
1 None red pepper, deseeded and finely diced
1/2 cup heavy cream
1 tsp paprika
1 tbsp cornstarch, mixed to a paste with 2 tbsp water

1
Cook the cabbage leaves in salted boiling water for 2-3 minutes. Drain and rinse in cold water.
2
Place the ground turkey in a bowl with the breadcrumbs, onion, egg, and mustard. Season with salt and freshly ground black pepper and mix to combine.
3
Lay the cabbage leaves, slightly overlapping on a work surface. Spoon over the turkey mixture and sprinkle with the diced green pepper and half the parsley. Press down lightly. Roll up tightly and secure with kitchen string.
4
Heat 2 tbsp of oil in a Dutch oven. Place the turkey roulade in the hot oil and cook, turning, for 4-5 minutes. Pour in the stock, cover, and simmer for 40 minutes.
5
Preheat the oven to 400u00b0F. Place the potato wedges on a large, rimmed baking sheet. Drizzle with the remaining oil, season with salt and freshly ground black pepper, and toss to coat. Bake for 30-35 minutes, turning occasionally.
6
Remove the roulade from the pan and keep warm. Add the red pepper, cream, and paprika to the juices and stock in the pan. Bring to a boil, then add the cornstarch paste and simmer for 1-2 minutes until thickened.
7
Place sauce on a serving platter, then top with the roulade and potatoes. Garnish with the remaining parsley.

1052

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 large leaves Savoy cabbage, 2 lb ground turkey, 1/4 cup breadcrumbs, 1 None onion, peeled and finely chopped, and more.

Yes, Turkey Roulade With Roasted Potatoes And Red Pepper Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey Roulade With Roasted Potatoes And Red Pepper Cream Sauce

How did you like this recipe?

Frequently Asked Questions