🍽️ Crispy Turkey Rolls with Fresh Spinach Filling

Name: Crispy Turkey Rolls with Fresh Spinach Filling
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g spinach leaves; salt; 1 garlic clove; 1 tbsp pistachios; 1 tsp lemon juice; 1.5 tbsp olive oil; 4 thin turkey cutlets (each 170 g); pepper (from the mill); bell peppers (1 red, 1 yellow, and 1 green each); 2 tsp thyme leaves; 2 tbsp ghee; 200 ml poultry stock (from the jar); 2 tbsp crème fraîche; 2 tbsp sherry

384 kcal · 30 min · 4 servings

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Ingredients

250 g spinach leaves
salt
1 garlic clove
1 tbsp pistachios
1 tsp lemon juice
1.5 tbsp olive oil
4 thin turkey cutlets (each 170 g)
pepper (from the mill)
bell peppers (1 red, 1 yellow, and 1 green each)
2 tsp thyme leaves
2 tbsp ghee
200 ml poultry stock (from the jar)
2 tbsp crème fraîche
2 tbsp sherry

Instructions

1. Thoroughly wash the spinach and pick off any tough stems.
2. Put the spinach into boiling salted water for one minute (this is called blanching, i.e., cooking briefly in hot water).
3. Stop the cooking process immediately by placing the spinach in cold water.
4. Let the spinach drain well in a colander.
5. Peel the garlic clove and chop it very finely.
6. Crush the pistachios coarsely.
7. Mix the drained spinach with the chopped garlic, pistachios, lemon juice, and half a tablespoon of oil.
8. Pound the turkey cutlets flat with a meat mallet.
9. Season the flat meat slices with salt and pepper.
10. Spread a layer of the spinach mixture evenly over each cutlet.
11. Roll the meat slices up tightly to form rolls.
12. Season the outside of the rolls with salt and pepper as well.
13. Wash the bell pepper and remove the inside including the seeds.
14. Cut the bell pepper into small cubes.
15. Heat the remaining oil in a pan.
16. Add the pepper cubes and thyme to the hot pan.
17. Sauté the vegetables over medium heat with a lid on for 15 minutes.
18. Heat clarified butter in another pan.
19. Fry the turkey rolls over medium heat until golden brown on all sides (this takes about 10 minutes).
20. Remove the rolls from the pan and keep them warm.
21. Add the stock base, crème fraîche, and sherry to the pan with the cooking residues.
22. Reduce the sauce until it thickens.
23. Season the sauce to taste at the end.
24. Serve the turkey rolls together with the sautéed vegetables.

Nutrition per serving

kcal: 384
Protein: 33 g · Fett/Fat: 26 g · Carbs: 8 g