Turkey-spinach-broccoli Rolls

Turkey-spinach-broccoli Rolls
  • 4 servings
  • 0:20 Preparation
  • 0:20 Cooking
  • 0:40 Total Time


Add all
  • 1

    commercial demi glace

  • 4x4 oz
    (4x120 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)


  • 12 oz
    (350 g)

    button mushrooms, thinly sliced

  • 2

    garlic cloves, chopped

  • 1/2 cup
    (125 mL)

    white wine

  • Salt and pepper to taste

  • 1/3 cup
    (80 mL)

    whipping cream


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.

Source: Ass. des Jardiniers-Maraîchers du Québec

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007