Turkey roulades with herb cream cheese filling

Name: Turkey roulades with herb cream cheese filling
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 collar Chives; 1/2 bunch Parsley; 100 g Double cream cream cheese; 7-10 Tbsp white pepper; 7-10 Tbsp Salt; 8 very thin turkey escalopes (à 75-80 g); 8 discs (approx. 125 g) Black Forest ham; 20 g clarified butter; 3/8 l Chicken broth (instant); 1/8 l dry white wine; 50 g Whipped cream; 3-4 Tbsp dark sauce thickener; 7-10 Tbsp wooden skewers

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 collar Chives
1/2 bunch Parsley
100 g Double cream cream cheese
7-10 Tbsp white pepper
7-10 Tbsp Salt
8 very thin turkey escalopes (à 75-80 g)
8 discs (approx. 125 g) Black Forest ham
20 g clarified butter
3/8 l Chicken broth (instant)
1/8 l dry white wine
50 g Whipped cream
3-4 Tbsp dark sauce thickener
7-10 Tbsp wooden skewers

Directions

1
Wash the chives and parsley, dab dry. Cut the chives into fine rolls except for a little bit for garnishing, chop the parsley. Mix herbs and cream cheese, season with pepper and little salt.
2
Place the turkey escalopes next to each other (possibly knock them even flatter). Spread with herb cream cheese and cover each with a slice of ham. Roll them up and fix them with wooden skewers. Heat clarified butter in a high pan and fry the turkey roulades all around.
3
Deglaze with broth and white wine. Cover and braise over medium heat for about 10 minutes. Lift the roulades out of the stew stock. Add cream, bring to the boil and sprinkle in sauce thickener while stirring. Bring to the boil again briefly and season to taste with salt and pepper.
4
Briefly warm the roulades in the hot sauce. Arrange in a deep bowl and serve.