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Turkey Roulade

Turkey Roulade.jpg

This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.

What You’ll Need:

  • 12 turkey breast cutlets, pounded thin and flat
  • 4 T. olive oil, divided
  • 3 ounces prosciutto, roughly chopped
  • ¼ cup slivered almonds
  • 1 ¼ c. fresh, coarse Italian breadcrumbs
  • 1 T. finely minced fresh garlic
  • 2 T. finely chopped fresh rosemary
  • ¼ c. finely chopped fresh parsley
  • ½ c. finely grated fresh parmesan cheese
  • 1 c. dry white wine
  • 2 T. cornstarch in 1 T. water
  • 1 T. minced fresh parsley


Step 1:  Preheat the oven to 400 degrees.

Step 2: Lay the pounded cutlets on a cutting board to stuff.

Step 3: In a sauté pan, heat 1 T. oil and sauté the prosciutto until crispy. Add another 2 T. of olive oil and toast the almonds and breadcrumbs. Add the garlic and stir for another minute. Pour into a mixing bowl. Add the rosemary, parsley, parmesan and 1 T. oil. Mix well.

Step 4: Divide the bread filling evenly among the cutlets and roll the filled cutlets into little bundles. Place in a greased baking pan with the seams down. Sprinkle each with a little salt and pepper. If desired, brush each roulade with a little extra olive oil. Pour the wine into the baking pan and roast the roulades in the oven for 25 minutes, basting mid-way through baking. The roulades should register 165 degrees when done

Step 5: Remove the roulades to a serving platter and place the juices in a small saucepan. Bring to a simmer and stir in the cornstarch mixture. Drizzle over the roulades and garnish with parsley.

Makes 6 servings.


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