Turkey roulades

Turkey roulades
Quantity Ingredient
250 g Mushrooms
1 Onions
20 g Butter
2 tbsp Parsley
Pepper & Salt
400 g Turkey breast
50 g Bacon Stripes
20 g Fat
0,125 l White Wine
2 tbsp Cream
0,125 l Water
1 tsp Sauces Binder
120 g Rice

For turkey roulades best have turkey breast cut into 3 slices. Cook the rice. Finely grate the mushrooms and onion. Heat butter in a frying pan. Fry mushrooms and onion vigorously until no liquid remains. Finely chop the parsley and mix in. Season with pepper and salt. For the roulades, season turkey breast slices with pepper and salt. Spread mushroom filling on top. Roll up the turkey roulades. Wrap each with a bacon strip. Pin with roulade skewers. Heat fat in a casserole. Brown turkey roulades all around. Pour in white wine. Put lid on. Stew on medium temperature for 15 minutes. Extend sauce with water. Bring to the boil briefly. Thicken with dark sauce binder. Stir in cream. Serve with rice.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 45 minutes

All data per serving:
536 kcal
39 g
40 g
22 g

(C)opyright by Marions Kochbuch