John Myers
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Turkey Roulades Filled with Veal Meat
The perfect turkey roulades filled with veal meat recipe with a picture and simple step-by-step instructions.
for the roulades
- 2 piece Turkey escalope – thinly sliced and pounded
- 200 g Fresh veal sausage
- 1 piece Egg
- 1 piece Medium-Sized carrot – finely chopped
- 1 handful Leeks – finely chopped
- 1 pinch Salt and pepper
for the sauce
- 350 g Fresh mushrooms – cleaned and thinly sliced
- 1 piece Small onion – finely chopped
- 100 ml White wine dry
- 100 ml Cream
- 200 ml Vegetable broth
- 1 tbsp Flour
- 1 tbsp Finely chopped parsley
- 1 pinch Salt and pepper
- Mix the carrot and leek egg with the veal sausage and season with salt and pepper. Spread the mixture evenly on the schnitzel, roll it up and fix it with a toothpick. Sear the roulades in a little clarified butter on all sides and bake in the preheated oven at approx. 150 degrees top and bottom heat for approx. 45-50 minutes.
- Fry the mushrooms with the onions in the frying fat, sauté a little, add parsley and sieve in some flour. Deglaze with white wine, bring to the boil briefly and pour in the vegetable stock. With the lid closed, simmer for a few minutes, season with salt and pepper and pour over cream. Let the sauce steep for a few minutes until the roulades are ready. Bread dumplings and beetroot salad go well with this.
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