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Turkey Roulade
Source: dLife

Turkey roll-ups filled with a spicy cranberry stuffing.

Rating:
Prep Time: 20 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 206.4
Total Carbs 13.8 g
Dietary Fiber 1.5 g
Sugars 8.9 g
Total Fat 3.9 g
Saturated Fat 0.3 g
Unsaturated Fat 0.3 g
Potassium 53.9 mg
Protein 28.6 g
Sodium 364.6 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1 Fruits , 2 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Filling
2 tsp  olive oil
2 1/2 cup  fresh chopped onion
0.6667 cup  dried cranberries
0 1/2 cup  white wine
1 tbsp  fresh oregano
2 tsp  chipotle peppers in adobo sauce
1 each  medium garlic cloves

Turkey
1 tsp  salt
0 1/2 tsp  ground cumin
0 1/2 tsp  ground red pepper (cayenne)
32 oz  turkey breast tenderloin, raw
0 1/4 tsp  black pepper
2 tsp  olive oil
1 cup  ground oregano
Directions
  1. Pour 2 teaspoons oil in a medium pot and heat over medium heat. Saute onion 10 minutes. Stir in cranberries, wine, oregano, chile, and garlic and cook 10 minutes or until the liquid absorbs.
  2. Preheat oven to 375 degrees F.
  3. Add 1/2 teaspoons salt, cumin, and chile powder to a bowl. Slice turkey lengthwise, cutting to, but not through the other side. Open halves flat and cut again, to, but not through the other side. Lay plastic wrap over turkey and flatten to 1/2 inch thickness using a meat mallet or heavy rolling pin. Season turkey with spice mixture and spoon 1/3 cup cranberry mixture on each tenderloin. Roll tenderloins up and secure with toothpicks. Season the turkey with salt and pepper.
  4. Pour 2 teaspoons oil in a frying pan and heat over medium-high heat. Cook turkey in pan 3 minutes, browning on all sides. Bake at 375 degrees F for 25 minutes or until a meat thermometer reads at least 165 degrees F. Take turkey out of oven and let rest 10 minutes before slicing. Garnish with oregano.

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