red icon-non vegA spicy roulade with goodness of vegetables

Turkey Roulade with Herbed Cheese Sauce Recipe

Turkey is a favourite fowl for many and who would not love a wholesome meal of turkey? With fresh spices and delightful vegetables with the goodness of olive oil as dressing, here is a fantastic recipe made of turkey. We assure you that this exotic dish will be the centre of attraction and will be relished by everyone.




Turkey breast (boneless) 400 gm
Freshly ground black pepper ½ tsp
Salt ¾ tsp
Light garlic and herbs spreadable cheese 2 tbsp
Seedless green olives 10 no.
Carrot strips chopped 10 no.
Red cabbage thin strips 10 no.
French beans thin strips 10 no.
Fresh flat leaf parsley chopped 2 tbsp
Extra virgin olive oil 4 tsp (divided)
White wine 2 tbsp
Water 2 tbsp
Basil leaf (for garnish) 1 no.


  • Place each Turkey breast (half pieces) between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of turkey with 1/2 teaspoon salt and pepper.
  • Mix cheese, Olives, chopped carrot in a small bowl. Spread 1 1/2 teaspoons cheese mixture over each breast piece. Flatten with hand. Roll up turkey like a jelly-roll, starting with narrow end. Secure at 1-inch intervals with twine. Set aside.
  • Place vegetable strips in a steamer. Add cranberry juice and let it simmer it for 3 minutes. Drizzle 2 teaspoons of oil; toss gently so that the strips are coated evenly. Cover and keep them warm.
  • Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high flame. Place turkey in a pan, and cook for 6 minutes, so that it becomes brown on all sides. Add wine and water. Cover, reduce heat to medium-low, and cook for 6 minutes or until turkey is done.
  • Remove turkey from pan, and let stand for 2 minutes. Remove twine, and slice each roulade crosswise into 5 equal pieces.
  • Place about 5 strips of each vegetable and a cup of the pasta mixture on each of 4 plates; top each with 5 pieces roulade. Serve immediately.
  • Melt cheese with fresh cream in 1:2 ratio, add white wine and chopped parsely. Season with salt and pepper powder for sauce to top it with.

Nutrient Value

Amount Per Serving

Serving – 1

Calories: 495
Calories from fat: 21 %
Fat: 11.5 g
Saturated fat: 3.2 g
Monounsaturated fat: 5.2 g
Polyunsaturated fat: 2 g
Protein: 51.8 g
Carbohydrate: 43.6 g
Fiber 2.9 g
Cholesterol: 113 mg
Iron: 4.3 mg
Sodium: 850 mg
Calcium: 81 mg