Turkey rolls with cream cheese and tomato filling
easy
45 mins
45 mins
Ingredients
- 1 Onion (approx. 80 g)
- 1-2 Garlic cloves
- 25 g dried tomatoes
- 4 Stem(s) Basil
- 4 Stem(s) Parsley
- 150 g Cream cheese with buttermilk (6 % fat)
- 4 Turkey escalope (approx. 100 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 tsp (5 g) Oil
- 250 ml Vegetable broth (instant)
- 500 g chunky tomatoes
- 7-10 Tbsp Sugar
- 1 (approx. 200 g) Courgette
- 250 g Noodles (e.g. tagliatelle)
- 7-10 Tbsp coarsely ground white pepper
- 7-10 Tbsp wooden skewers
Directions
- 1
Peel and finely dice the onion and garlic. Finely chop the dried tomatoes. Pluck basil and parsley leaves from the stems, wash, shake dry and chop finely. Mix cream cheese, chopped tomatoes and herbs.
- 2
Season the turkey meat on both sides with salt and pepper and spread each with approx. 2 tablespoons of cream cheese. Roll up the meat and pin it with a wooden skewer. Heat the oil in a pan and fry the turkey rolls in it.
- 3
Take out and fry onions and garlic in the frying fat. Deglaze with vegetable stock and chunky tomatoes. Bring to the boil, add the meat and braise covered over medium heat for about 25 minutes. Season sauce with salt and sugar.
- 4
In the meantime, wash the zucchini and cut into strips with a peeler. Cook the pasta in boiling salted water for about 10 minutes, adding the courgette strips for the last 2 minutes. Drain the courgette noodles and arrange on plates with the turkey rolls and sauce.
- 5
Sprinkle with roughly ground white pepper.
Nutrition Facts
390 kcal
43 g
6 g
39 g
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