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🍽️ Turkey Rolls with Fruity Sauce

957 kcal · 30 min · 4 servings

Ingredients

• 4 large thin turkey schnitzels
• 200 g coarse liver sausage
• 1 shallot
• 1 tbsp butter
• 2 tbsp coarse-grained mustard
• 4 large chard leaves
• 2 tbsp parsley (finely chopped)
• 1 egg
• 1 tbsp ghee
• 3 shallots
• 2 nectarines
• 125 ml orange juice
• 1 pack egg spaetzle

Instructions

1. 1. Peel the shallot.
2. 2. Dice the shallot into small cubes.
3. 3. Heat butter in a pan.
4. 4. Fry the shallot cubes in the hot butter.
5. 5. Cook the shallots until they are soft and translucent.
6. 6. Stir the liver sausage into the shallots.
7. 7. Stir the chopped parsley into the mixture.
8. 8. Wash the turkey meat.
9. 9. Pat the meat dry with a kitchen towel.
10. 10. Pound the meat slightly to flatten it.
11. 11. Wash the chard.
12. 12. Remove the thick stem from the chard leaf.
13. 13. Bring salted water to a boil.
14. 14. Boil the chard leaves for 2 minutes in the boiling salted water (blanching = briefly cooking in boiling water).
15. 15. Remove the chard leaves from the water.
16. 16. Rinse the leaves under cold water.
17. 17. Drain the leaves well.
18. 18. Place the chard leaves on the meat slices.
19. 19. Spread mustard on the leaves.
20. 20. Distribute the liver sausage mixture on the mustard.
21. 21. Roll the meat tightly from the longer side.
22. 22. Season the rolls lightly with salt.
23. 23. Season the rolls lightly with pepper.
24. 24. Insert a small wooden skewer through each roll.
25. 25. Fry the rolls in hot butter fat all around.
26. 26. Let the rolls simmer for about 8 minutes.
27. 27. Remove the rolls from the pan.
28. 28. Keep the rolls warm.
29. 29. Prepare the spätzle according to the package instructions.
30. 30. Peel more shallots.
31. 31. Cut the shallots lengthwise into wedges.
32. 32. Wash the nectarines.
33. 33. Cut the nectarines into wedges as well.
34. 34. Fry the shallot wedges in the roasting fat.
35. 35. Pour the orange juice over the shallots.
36. 36. Bring the mixture to a boil.
37. 37. Deglaze the pan with the liquid.
38. 38. Strain the liquid through a fine sieve into a small pot.
39. 39. Add the nectarine wedges to the liquid.
40. 40. Heat the nectarine wedges.
41. 41. Season the sauce with salt.
42. 42. Season the sauce with pepper.
43. 43. Serve the shallot-nectarine sauce.
44. 44. Serve the sauce together with the turkey rolls.
45. 45. Serve the sauce together with the spätzle.

Nutrition per serving

• kcal: 957
• Protein: 75 g · Fett/Fat: 27 g · Carbs: 100 g