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Turkey-spinach-broccoli Rolls https://www.metro.ca/userfiles/image/recipes/roulades-dindon-epinards-brocoli-3970.jpg PT20M PT20M PT40M
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.
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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) butter 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
Turkey-spinach-broccoli Rolls

Turkey-spinach-broccoli Rolls

Rate this recipe
2 Votes
  • Gluten-free
4
servings
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

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Ingredients

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  • 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)
    butter
  • 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
Imprimer ma sélection

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.

Source : Ass. des Jardiniers-Maraîchers du Québec

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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