Sunday, 9 November 2014

Turkey Roulade Stuffed with Ground Turkey

The package of turkey scallopini in the freezer was too small to feed everyone, and so was the package of ground turkey. I decided to use both, and came up with this meal. The ground turkey was combined with scallions, breadcrumbs and spices and was used to stuff the scallopini, roulade style.

In a bowl, combine:

2 green onions, thinly sliced
2 cloves garlic, minced
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper


1 egg
3/4 cup breadcrumbs
12 oz ground turkey

Mix well to combine. The stuffing is ready.

Place a piece of parchment paper on the counter, and lay the pieces of turkey scallopini on it, overlapping slightly, to form a rectangle of about 12" X 8".

Gently press the stuffing evenly across the scallopini, leaving a half inch border around the edge.

Using the parchment paper to help, roll the meat up along the long side, carefully pressing it tightly together as it rolls.

Using kitchen string, tie the roulade evenly down the length to help hold it's shape while it bakes.

Sear the roulade in a hot pan, using olive oil to prevent sticking.

Brush the top with a spicy jelly, such as red pepper.

Place in a 350F oven and bake until the turkey is cooked through.

Allow the meat to rest for 5 minutes, before removing the string, and slicing.

  • Both packages of meat were about 12 ounces, and this fed 4 people comfortably.
  • The roulade can be baked with chicken stock or juice in the bottom of the pan, to provide moisture, and to be used for making sauce or gravy.
  • I used a peach and chipotle jelly; any sweet and spicy jelly will work. Mustard can also be used instead.
  • The stuffing can be changed to a traditional bread or sausage stuffing, with or without dried fruit; leftover cooked rice combined with the ground turkey, instead of breadcrumbs will also work well; a vegetable based stuffing of breadcrumbs, spinach, onions and herbs is also tasty.
  • I used green onions, as they were the last 2 in the fridge, and I wanted to use them up. I would normally use finely minced onion. Thinly sliced leek, cooked to soften it, makes a good stuffing ingredient as well.
  • If you are using dried fruit, consider soaking it in juice or liqueur before adding it to the stuffing, adding another layer of flavour.
  • If you have pork loin, start cutting along the long side, slowly unrolling the meat as you cut, until you have formed a rectangle of pork meat. Substitute ground pork for the turkey, and proceed with the recipe.
  • The roulade can be assembled ahead, and kept well wrapped in the fridge, or frozen until another day.

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