Oat Crusted Turkey Roulade

Thursday, March 12, 2009
by Registered Dietitian

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Ingredients
5 2/3 lbs. Golden Delicious Apples - Peeled, Cored, Diced ¼”
2 ½ oz. Shallots - Fresh, Diced ¼”
1 Tbsp Olive Oil
½ lb. Baby Spinach - Fresh
¼ Cup Apple Juice - Canned
1 ¾ oz. Quick Oats
1 ¾ oz. Quick Cream of Wheat Cereal
1 ¾ oz. Yellow Cornmeal
1 Tbsp Salt Free Lemon Pepper Blend
1 ½ lb. Turkey Breast Cutlet – Raw, 4 oz. pounded to 1/8”
¼ Cup Olive Oil

Preparation
Combine apples, shallots and 1st listed olive oil. Toss to evenly coat. Place in a single layer on sheet pans. Roast in a 350 degree F. convection oven for 6 to 8 minutes.
Add spinach. Wilt in oven for 3 minutes.
Stir in apple juice to deglaze pan.
In a bowl, combine oats, cream of wheat, cornmeal and lemon pepper. Mix well. Add 1/3 of oat mixture to spinach mixture to make stuffing. Toss until well-combined. (Reserve remaining oat mixture for breading.)
Portion stuffing in center of each turkey cutlet. Roll up tightly. Place finished roulade in reserved oat mixture. Coat well.
Heat a 14" saute pan. Add 2nd listed olive oil. Brown roulades lightly on all sides. Finish in a 350 degree F. convection oven for 10 minutes or until minimum internal temperature is 165 degrees F.
Cut finished roulade at a 45 degree angle. Serve 2 roulade halves

Serves 6
Portion: 1 Roulade (8 oz)

Nutrition Facts (per serving)

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