Turkey-spinach-broccoli Rolls
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 40 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Turkey |
| Source: | Ass. des Jardiniers-Maraîchers du Québec |
Recipe ingredients
- 1 pouch commercial demi glace
- 4 4-oz. (120-g) Quebec turkey cutlets
- 1/2 cup (125 mL) broccoli florets (reserve a few for garnish)
- 12 oz. (350 g) spinach or young spinach leaves, cleaned
- 4 oz. (115 g) double cream chèvre (goat's cheese)
- 2 oz. (60 g) butter*
- 12 oz. (350 g) button mushrooms, thinly sliced
- 2 garlic cloves, chopped
- 1/2 cup (125 mL) white wine
- Salt and pepper
- 1/3 cup (80 mL) whipping cream
Preparation
Preheat oven to 325°F (160°C).
Prepare demi glace according to package instructions and set aside.
Lay cutlets out on working surface. Top with broccoli, spinach and cheese, divided equally among cutlets. Roll cutlets up tightly and secure with toothpicks.
Melt half of butter in skillet on high heat, brown rolls. Transfer rolls to an ovenproof dish and bake 10-12 min.
Meanwhile, melt remaining butter in skillet and cook mushrooms and garlic. Deglaze* with wine. Season to taste. Add demi glace. Stir in cream and simmer gently until sauce is smooth and creamy.
Plating: cut rolls in two, arrange in plates and top with sauce. Garnish with broccoli.
Suggestion
Chef Mario's TipDeglazing is a cooking technique which consists in adding a little liquid to the pan and scraping all the tasty bits loose.
This recipe is taken from Menu, Plaisirs maraîchers, the magazine put out by the Quebec Produce Growers Association and produced by Upperkut . Photographs by Benoît Levac.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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