Turkey rolls with cream cheese and herb filling

Name: Turkey rolls with cream cheese and herb filling
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Shallot (approx. 30 g); 5 Stem(s) Thyme and parsley; 100 g Cream cheese with buttermilk (6 % fat); 4 Turkey escalope (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Olive oil; 250 ml Vegetable broth (instant); 250 ml Milk; 125 g Long grain rice; 1 (approx. 200 g) Carrot; 1 (approx. 250 g) Courgette; 2 TABLESPOONS sauce thickener; 7-10 Tbsp Parsley and thyme; 7-10 Tbsp wooden skewers

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Shallot (approx. 30 g)
5 Stem(s) Thyme and parsley
100 g Cream cheese with buttermilk (6 % fat)
4 Turkey escalope (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Olive oil
250 ml Vegetable broth (instant)
250 ml Milk
125 g Long grain rice
1 (approx. 200 g) Carrot
1 (approx. 250 g) Courgette
2 TABLESPOONS sauce thickener
7-10 Tbsp Parsley and thyme
7-10 Tbsp wooden skewers

Directions

1
Peel and finely dice the shallot. Wash thyme and parsley, dab dry and chop finely. Mix cream cheese and herbs. Wash the meat, pat dry and season with salt and pepper.
2
Spread the cream cheese mixture on it, roll it up and stick it firmly with wooden skewers. Heat the oil in a pan and fry the rolls until golden brown. Remove from the pan and sauté the shallot in the frying fat. Deglaze with stock and milk.
3
Add the rolls and stew covered for about 20 minutes. Meanwhile cook rice in plenty of boiling salted water for about 20 minutes. Peel, wash and finely dice the carrots. Clean, wash and finely dice the zucchini.
4
After 15 minutes add carrots and zucchini to the rice and cook. Stir the sauce thickener into the sauce and cook for about 2 minutes. Drain the rice. Cut the rolls into slices and arrange on plates with sauce and rice.
5
Serve garnished with parsley and thyme.