Turkey Roulades
Allison Soukup
ingredients
- 1 cup diced peeled tart apple
- 1 cup diced fresh mushrooms
- 2 tsp. olive oil
- 5 ounces frozen, chopped spinach, thawed and squeezed dry
- 2 tbsp pine nuts
- 4 tbsp feta cheese
- 2 tbsp lemon juice
- 2 tsp grated lemon peel
- 3/4 tsp salt
- Pinch ground nutmeg
- 4 turkey breast tenderloins (8 ounces each)
- 1/4 tsp pepper
- 1 egg, lightly beaten
- 1/2 cup seasoned bread crumbs
- 1 jar (12 ounces) cherry preserves
- 1/4 cup cider vinegar
- 2 tbsp light corn syrup
- 1/4 tsp cimmamon, nutmeg, and cloves
- 1/4 cup slivered almonds
directions
- 1
Preheat oven to 375 degrees
- 2
In a large nonstick skillet, coated with cooking spray, saute the apple and mushrooms in oil until tender. Remove from the heat. Stire in the spinach, lemon juice, lemon peel, pine nuts, feta cheese, 1/4 tsp salt and nutmeg.
- 3
In a small saucepan, bring the preserves, vinegar, corn syrup, cimmamon, nutmeg, and cloves to a boil. Reduce heat; simmer uncovered for 2 minutes.Stir almonds into the mixture.
- 4
Make a lenghtwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat and cover with plastic wrap. Flatten to 1/4 inch thickness. Remove plastic; sprinkle turkey with pepper and remainding salt.
- 5
Spread spinach mixture over tenderloins to within 1 inch of edges. Roll up jelly-roll sytle startin with a short side. Tie with kitchen string. Place egg and bread crumbs in separate shallow bowls. Dip roulades in egg, then roll in crumbs.Top with cherry glaze.
- 6
Place in an 11 inch x 7 inch bakin pan coated with cooking spray. Bake uncovered at 375 degress for 40-45 mintues or until a meat thermometer reads 170 degrees.
Source: Allison Soukup
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