John Myers
Turkey Roulade
The perfect turkey roulade recipe with a picture and simple step-by-step instructions.
- 3 Turkey breast fillet
- 1 small Fennel bulb
- 1 tsp Fennel seeds
- 1 tbsp Butter
- 300 ml Vegetable broth
- 2 tsp Tomato paste
- 125 g Gorgonzola
- 1 tbsp Breadcrumbs
- 2 Onions
- 1 branch Thyme
- 2 tbsp Clarified butter
- 1 small can Chunky tomatoes
- Clean the fennel bulb and cut into strips.
- Grind the fennel seeds in a mortar.
- Heat the butter in a pan, sauté the fennel strips in it, season with salt, pepper, pour in 100 ml of stock and let simmer for 5 minutes.
- Wash the fillets, pat dry and flatten them a little.
- Salt and pepper on both sides.
- Brush with tomato paste, sprinkle with fennel seeds.
- Mix the gorgonzola with breadcrumbs and place on the meat with the fennel strips.
- Roll up and secure with wooden skewers.
- Peel and finely chop the onion.
- Rinse the thyme, pull off the leaves.
- Heat the butter lard in a pan and fry the roulades in it, fry the onions.
- Deglaze with tomatoes and the rest of the broth.
- Add the salt, pepper and thyme and stew for about 20 minutes.
- Remove the roulades, reduce the stock a little and season again with salt and pepper, possibly a pinch of sugar.
- Serve the roulades with the sauce. Noodles also taste good.
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