© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
4 Vine-ripened or heirloom tomatoes, seeded and diced into 1/4-inch cubes
1 Small red onion, peeled and finely chopped
1/3 c fresh basil leaves, finely chopped
1 Small clove garlic, peeled and finely chopped
1/2 c red wine or balsamic vinegar
1/2 c olive oil
Salt and freshly ground black pepper To Taste
2 tbsp olive oil
3 Cloves garlic, peeled and slivered
2 Bunches broccoli rabe, cleaned
Salt and pepper to taste To Taste
8 Slices LOW-SALT COOKED BREAST OF TURKEY, sliced into 1/4-inch thick slices
8 Slices low-fat Mozzarella cheese
1 lb linguine
TOMATO FRESCO
Mix all ingredients together. Cover and hold for service.
TURKEY ROULADE
Preheat oven to 400 degrees F.
Heat oil in large skillet over medium heat. Add garlic, cook 1 minute or until translucent.
Add rabe and cook until al dente, about 4 minutes. Season with salt and pepper. Remove and set aside.
Lay each slice turkey breast flat, add 2 slices cheese and approximately 3 spears rabe. Tightly roll turkey. Place on greased sheet pan, seam side down.
Repeat for remaining 7 roulades.
Bake in preheated oven for 8-10 minutes until heated through. Set aside and keep warm.
Meanwhile, prepare linguini per directions.
Divide linguini onto 4 heated dinner plates. Place 2 roulades on linguini and then ladle each with 1/2 cup tomato fresco.