Turkey Roulade with Roasted Red Pepper Sauce

Culinary Setting
Meal Type
Main Course, Entrée
50 MIN
Cooking Style
Pan Fry
Boneless Breast



2 10-oz Packages frozen chopped spinach, thawed and well drained

2 lbs Turkey cutlets, flattened to 1/4 -1/8-inch thick

1 lb Turkey breakfast sausage, squeezed from casings

3/4 c dry white wine

1/2 c celery, chopped

1/4 c green onion, chopped

1 tsp dried rosemary, crushed

1/2 tsp salt

1/4 tsp white pepper

Roasted Red Pepper Sauce

1/4 c green onion, chopped


Vegetable cooking spray

1 c onion, sliced

1 tsp fresh garlic, minced

1 7.5-oz jar roasted red peppers, strained

1/2 tsp salt

3/4 c strained poaching liquid


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 165 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.

Roasted Red Pepper Sauce: In small non-stick skillet, sprayed with vegetable cooking spray, over medium heat, saute onions 2 to 3 minutes or until lightly browned. Add garlic and stir 30 seconds. Allow to cool for about 4-5 minutes. In food processor fitted with metal blade, puree onion mixture, peppers and salt. With motor running, slowly add poaching liquid to red pepper mixture until sauce is smooth. Pour sauce into 2-cup glass measure and heat in microwave at HIGH (100% power) 30 seconds or until hot.