Turkey Roulade with Roasted Red Pepper Sauce

Recipe look good to you?     

Turkey Roulade with Roasted Red Pepper Sauce Ingredients

2 10-ounce Packages frozen chopped spinach thawed and well drained	1 Teaspoon dried rosemary crushed
2 Pounds TURKEY CUTLETS pounded to 1/4 -1/8-inch thick	1/2 Teaspoon salt
1 Pound TURKEY BREAKFAST SAUSAGE squeezed from casings	1/4 Teaspoon white pepper
3/4 Cup dry white wine	Roasted Red Pepper Sauce
1/2 Cup celery chopped	1/4 Cup green onion chopped
1/4 Cup green onion chopped

Instructions for Turkey Roulade with Roasted Red Pepper Sauce

1. On each flattened cutlet, arrange 1/4 cup well-drained spinach. Spread 2 ounces sausage over spinach and roll cutlet, jelly roll-style from narrow end. (Moisten hand with a little water to prevent sausage from sticking.)
2. In large non-stick skillet, over medium-high heat, combine wine, celery, onions, rosemary, salt and pepper. Arrange turkey rolls seam side down in skillet. Add cold water to cover rolls if necessary; bring mixture to a boil. Reduce heat to low, cover and simmer 25 to 30 minutes or until turkey is tender, sausage is no longer pink and meat thermometer reaches 170 degrees F. Reserve poaching liquid for Roasted Red Pepper Sauce.
3. To serve, slice each turkey roll into fourths. Spoon 1/4 cup Roasted Red Pepper Sauce on each of eight plates and place turkey over top of sauce. Garnish with chopped green onions.

Main Ingredient: TurkeyCuisine: American

More like this...

Creamed Corn, Scallion, and Roasted Red Pepper Roulade

Smoked Turkey Sandwich with Roasted Red Peppers

Pepper Coated Roast Beef with Red Pepper-Basil Butter

Turkey Cutlet Saute with Quick Red Pepper Sauce