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Turkey rolls with cream cheese and herb filling and tarragon and white wine sauce

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Ingredients for 4 servings:

  • 4 turkey cutlets, thin
  • 1 bowl of cream cheese
  • some cream
  • n. B. herbs, fresh
  • salt and pepper, olive oil
  • ½ liter dry white wine
  • 200 g cream
  • 1 cup crème fraîche
  • some tarragon, dried
  • 1 lemon(s), the juice
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash and chop the herbs. Mix with cream cheese and a little cream until the mixture is spreadable. Season with salt and pepper. Spread the cream over the turkey cutlets and roll them up. Secure with toothpicks. Pour olive oil into a pan, fry the turkey cutlets, and then keep warm. For the sauce: Pour the white wine into the pan, skim off any excess cooking juices, and bring to a simmer. Add the cream and crème fraîche. Season with lemon juice, tarragon, salt, and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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