Turkey roulades with spinach cream cheese filling

Name: Turkey roulades with spinach cream cheese filling
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 50 g Baby Spinach; 350 g Mushrooms; 4 Turkey escalope (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g Double cream cream cheese with herbs; 4 discs Bacon; 1-2 TABLESPOONS Oil; 100 ml dry white wine; 200 g Whipped cream; 200 ml Vegetable broth; 1-2 TEASPOONS Cornstarch; 7-10 Tbsp Cling film; 7-10 Tbsp wooden skewers

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

If you want Sunday to be simple and delicious, our turkey roulades are just the thing. With a delicious spinach cream cheese filling and a little bacon, they fulfil all our wishes.

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

50 g Baby Spinach
350 g Mushrooms
4 Turkey escalope (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g Double cream cream cheese with herbs
4 discs Bacon
1-2 TABLESPOONS Oil
100 ml dry white wine
200 g Whipped cream
200 ml Vegetable broth
1-2 TEASPOONS Cornstarch
7-10 Tbsp Cling film
7-10 Tbsp wooden skewers

Directions

1
Wash and drain the spinach. Clean, trim and halve the mushrooms
2
Wash the meat and dab dry, tap the meat somewhat flatter between two layers of foil. Season the meat with salt and pepper, spread a thin layer of cream cheese on the meat and cover with some spinach and 1 slice of bacon. Roll up the meat into roulades and pin them with wooden skewers
3
Heat the oil in a frying pan, fry the roulades until brown all round, remove from the pan and place in a casserole dish
4
Fry the mushrooms for 3-4 minutes in a hot frying pan, turning them golden brown. Deglaze with wine, cream and stock. Stir starch with a little water until smooth. Boil the stock, bring to the boil again and season to taste with salt and pepper. Pour over roulades. Braise in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: stage 1) for 14-16 minutes. Serve with ribbon noodles