← All recipes

🍽️ Turkey Breast Roulade with Peppers

402 kcal · 30 min · 4 servings

Ingredients

• 1 turkey breast fillet (approx. 1,8 kg)
• 1 green bell pepper
• 3 red bell peppers
• 1 yellow bell pepper
• 6 shallots
• 6 garlic cloves
• 200 g veal mince
• 2 tbsp crème fraîche
• salt
• pepper (from the mill)
• 2 tbsp freshly chopped parsley
• 2 tbsp vegetable oil
• 400 ml poultry stock

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Wash the turkey breast and pat it dry with kitchen paper.
3. 3. Remove all sinews and skin from the meat.
4. 4. Using a sharp knife, cut a pocket into the breast starting from the center.
5. 5. Carefully open the pocket.
6. 6. Split the meat horizontally in the middle, but do not cut all the way through.
7. 7. Open both halves so that you have one large, flat surface of meat.
8. 8. Wash the red, yellow, and green peppers.
9. 9. Halve the peppers and remove the seeds and core.
10. 10. Dice the peppers into small pieces.
11. 11. Peel the two shallots and the two garlic cloves.
12. 12. Finely chop the shallots and garlic.
13. 13. Mix the diced peppers, chopped shallots, garlic, veal mince, and crème fraîche in a bowl.
14. 14. Season the filling with salt and pepper to taste.
15. 15. Stir the parsley into the filling.
16. 16. Spread the filling evenly over the flattened turkey breast.
17. 17. Roll the meat up tightly lengthwise.
18. 18. Tie the roulade securely with kitchen twine at several points.
19. 19. Place the roulade in a roasting pan.
20. 20. Drizzle some oil over the meat.
21. 21. Salt and pepper the outside of the roulade.
22. 22. Roast the roulade in the preheated oven for about 20 minutes.
23. 23. Pour in half of the meat stock (fond).
24. 24. Pour the meat stock over the meat repeatedly while it cooks.
25. 25. Reduce the oven temperature to 180 degrees and let the roulade braise for another hour.
26. 26. Wash the remaining peppers.
27. 27. Halve the peppers and remove the seeds and core.
28. 28. Dice the peppers roughly.
29. 29. Peel the shallots and garlic.
30. 30. Quarter the shallots.
31. 31. Add the peppers, shallots, and garlic to the meat in the pan.
32. 32. Pour in the remaining meat stock (fond).
33. 33. Let everything cook together for another 20 minutes.
34. 34. Remove the roulade from the pan and keep it warm.
35. 35. Puree the sauce in the roasting pan using a hand blender.
36. 36. Add more stock if necessary or let the sauce reduce to thicken it.
37. 37. Season the sauce with salt and pepper.
38. 38. Remove the kitchen twine from the roulade.
39. 39. Slice the roulade.
40. 40. Serve the slices with the sauce.

Nutrition per serving

• kcal: 402
• Protein: 27 g · Fett/Fat: 27 g · Carbs: 12 g