Turkey Roulade with Roasted Red Pepper Sauce





Find the recipe for the Roasted Red Pepper Sauce here.


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


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.)
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.
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.