Turkey roulades

Fresh spinach, roast red capsicums, ricotta and a touch of parmesan together make a fantastic filling for tender turkey roulades – rolled–up breast steaks. Braised in stock and vermouth, and served with asparagus, this makes an elegant, attractive dish for a special occasion meal.

Turkey roulades


  • 4 skinless turkey breast steaks, about 140 g each
  • 2¾ cups (135 g) English spinach leaves
  • 1 small red capsicum, seeded and quartered
  • ½ cup (125 g) ricotta cheese
  • 1 egg, beaten
  • 2 tablespoons freshly grated parmesan cheese
  • 2 tablespoons fresh white breadcrumbs
  • 2 tablespoons chopped fresh basil
  • pinch of freshly grated nutmeg
  • salt and pepper
  • 150 ml dry vermouth
  • 150 ml chicken stock, preferably homemade
  • 4 tablespoons crème fraîche
  • 250 g thin asparagus spears


  1. Put each turkey steak between 2 sheets of plastic wrap and, with a rolling pin, bat them out into rough squares 5 mm thick.
  2. Set aside.
  3. Place the spinach in a large pan, with just the water clinging to the leaves after washing, cover and cook for 2 minutes or until wilted.
  4. Drain well, squeezing out all excess liquid, then chop finely and put into a large bowl.
  5. Preheat the grill.
  6. Arrange the capsicum quarters, skin side up, on the grill rack and grill for 6 minutes or until charred.
  7. Transfer to a plastic bag and seal.
  8. Leave until cool enough to touch, then peel and dice.
  9. Add the capsicum to the spinach together with the ricotta cheese, beaten egg, parmesan, breadcrumbs, basil and nutmeg.
  10. Season to taste.
  11. Mix well.
  12. Divide the filling among the turkey escalopes, spreading it over them evenly.
  13. Roll up each one, folding in the sides to enclose the filling, and secure with wooden cocktail sticks.
  14. Put the roulades in a frying pan or sauté pan that will hold them comfortably and pour over the vermouth and stock.
  15. Cover tightly and bring to the boil, then reduce the heat and simmer for 20 minutes.
  16. Remove the roulades from the pan and keep hot.
  17. Bring the cooking liquid back to the boil and boil until reduced to 150 ml.
  18. Stir in the crème fraîche and boil for a further 1–2 minutes or until slightly thickened.
  19. Adjust the seasoning to taste.
  20. Meanwhile, cook the asparagus in boiling water for 2–3 minutes or until just tender.
  21. Drain, refresh with cold water and keep warm.
  22. Remove and discard the cocktail sticks from the turkey roulades, then cut into neat slices.
  23. Serve garnished with the asparagus spears and with the sauce drizzled round.

Serves 4
Preparation: 30 minutes
Cooking: about 35 minutes


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