Turkey Roulade with Roasted Red Pepper Sauce

Culinary Setting
Boneless Breast


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

2 lbs TURKEY CUTLETS, lbed 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


  1. 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.)

  2. 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.

  3. 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.

  4. *Nutrient analysis includes NTF Roasted Red Pepper Sauce.

Nutrition Facts

Total Calories 263

Total Fat 8 g

% Daily Total Fat 27

Cholesterol 107 g

Sodium 700 mg

Total Carbohydrates 7 g

Protein 41 g