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🍽️ Turkey Rolls Stuffed with Pesto

601 kcal · 30 min · 4 servings

Ingredients

• 6 thin turkey cutlets (approx. 100 g each)
• salt
• pepper (from a mill)
• 6 tsp green pesto (ready-made)
• 3 slices ham (halved)
• 3 slices Alpine cheese (halved)
• 1 tsp butter
• 1 tsp olive oil
• 350 ml poultry stock
• 400 g fresh mushrooms
• 2 tbsp crème fraîche

Instructions

1. 1. Rinse the turkey cutlets under running water.
2. 2. Pat the cutlets dry with a kitchen towel.
3. 3. Lightly pound the cutlets flat to make them thinner.
4. 4. Spread the pesto evenly over each cutlet.
5. 5. Leave a small border around the edges.
6. 6. Place slices of ham and cheese on top of the pesto layer.
7. 7. Roll up the cutlets tightly.
8. 8. Secure the rolls with toothpicks so they do not open.
9. 9. Season the rolls generously with salt and pepper on the outside.
10. 10. Clean the mushrooms and remove any dirt.
11. 11. Cut very large mushrooms in half or quarters.
12. 12. Heat oil and butter in a large pan.
13. 13. Fry the turkey rolls on all sides until well browned.
14. 14. Pour some meat stock into the pan.
15. 15. Cover the pan and simmer the rolls on low heat for 20 minutes.
16. 16. Fry the mushrooms in a separate non-stick pan without additional fat.
17. 17. Remove the cooked turkey rolls from the pan.
18. 18. Set the rolls aside in a warm place.
19. 19. Stir the crème fraîche into the remaining cooking juices in the pan.
20. 20. Season the sauce to taste with salt and pepper.
21. 21. Cut two turkey rolls in half each.
22. 22. Place the halves on pre-warmed plates.
23. 23. Garnish the dish with the fried mushrooms.
24. 24. Drizzle everything with the prepared sauce.
25. 25. Serve the dish with baguette or white bread.

Nutrition per serving

• kcal: 601
• Protein: 91 g · Fett/Fat: 25 g · Carbs: 2 g