Turkey Roulade with Spinach and Feta Filling
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 thin turkey schnitzel
- 200 g spinach leaves, (frozen)
- 0.5 ½ onion (s)
- 40 g feta cheese
- 1 clove garlic
- 500 ml chicken broth
- 2 tablespoon crème fraîche
- Lemon juice
- olive oil
- salt
- pepper
- possibly cornstarch
Print Recipe
Pin Recipe Instructions
- Thaw the spinach leaves.
- Finely dice the onion and fry in olive oil until translucent. Squeeze out the spinach, roughly chop it, mash the feta with a fork, press the garlic into the spinach. Mix the onion and feta into the spinach as well. Season the mixture with pepper, salt and lemon juice.
- Wash the meat, pat dry (if necessary pat thinly!), Salt and pepper.
- Distribute the spinach mixture evenly on the turkey escalope, roll up tightly and secure with wooden skewers.
- Caution: If the skewers are too short, it is very difficult to remove them from the meat after cooking!
- Fry the roulades vigorously on all sides in the heated olive oil. Then pour in the chicken stock and cook covered for 20-30 minutes over a mild heat.
- Remove meat, keep warm. Pour the sauce through a sieve, stir in the creme fraiche and let the sauce simmer a little, if necessary thicken a little with cornstarch. Season the sauce with salt and pepper.
- Rosemary potatoes and rice go well with it.
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