Ethnicity: French
Meal Type: Main Course, Entree
Preparation Method: Saute
Product Type: Turkey Sausage – Breakfast, Turkey Cutlets/Steaks
Recipe Source: Recipe by The National Turkey Federation
Yield: 8
2 10-oz Packages frozen chopped spinach, thawed and well drained
2 lb TURKEY CUTLETS, pounded to 1/4 -1/8-inch thick
1 lb TURKEY BREAKFAST SAUSAGE, squeezed from casings
3/4 cup dry white wine
1/2 cup celery, chopped
1/4 cup green onion, chopped
1 tsp dried rosemary, crushed
1/2 tsp salt
1/4 tsp white pepper
Roasted Red Pepper Sauce **Recipe Below
1/4 Cup green onion, chopped
1. On each flattened cutlet, arrange 1/4 cup well-drained spinach.
Spread 2 ounces sausage over spinach and roll cutlet, jelly roll-style
from narrow end. (Moisten hand with a little water to prevent sausage
from sticking.)
2. In large non-stick skillet, over medium-high heat, combine wine,
celery, onions, rosemary, salt and pepper. Arrange turkey rolls seam
side down in skillet. Add cold water to cover rolls if necessary;
bring mixture to a boil. Reduce heat to low, cover and simmer 25 to
30 minutes or until turkey is tender, sausage is no longer pink and
meat thermometer reaches 170 degrees F. Reserve poaching liquid for
Roasted Red Pepper Sauce.
3. To serve, slice each turkey roll into fourths. Spoon 1/4 cup Roasted
Red Pepper Sauce on each of eight plates and place turkey over top of
sauce. Garnish with chopped green onions.
*Nutrient analysis includes NTF Roasted Red Pepper Sauce.
Yield: 8
Nutrition per Serving:
263 Calories, 8g Total Fat, 107mg Cholesterol, 700mg Sodium,
7g Total Carbs, 41g Protein
~~~~~~~~~~~~~
Roasted Red Pepper Sauce – 3g Carbs, 0g Fiber, 2g Sugar
Recipe Source: Recipe by The National Turkey Federation
Ethnicity: French
Meal Type: Sauce, Marinade, Glaze
Preparation Method: Saute
Dish Type: Sauce
Yield: 8
Vegetable cooking spray
1 Cup onion, sliced
1 tsp fresh garlic, minced
1 7.5-oz jar roasted red peppers, strained
1/2 tsp salt
3/4 Cup strained poaching liquid
1. In small non-stick skillet, sprayed with vegetable cooking spray,
over medium heat, saute onions 2 to 3 minutes or until lightly browned.
Add garlic and stir 30 seconds. Allow to cool for about 4-5 minutes.
2. In food processor fitted with metal blade, puree onion mixture,
peppers and salt. With motor running, slowly add poaching liquid to
red pepper mixture until sauce is smooth.
3. Pour sauce into 2-cup glass measure and heat in microwave at HIGH
(100% power) 30 seconds or until hot.
*** For use with Turkey Roulade with Roasted Red Pepper Sauce.
Nutrition per Serving:
20 Calories, 0g Total Fat, 0g Saturated Fat, 0mg Cholesterol,
250mg Sodium, 45mg Potassium, 3g Total Carbs, 0g Dietary Fiber,
2g Sugars, 1g Protein
Vitamin A 20%, Vitamin C 20%, Calcium 0%, Iron 2%
