TURKEY ROULADE WITH SWISS CHARD
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Bring a large pot of salted water to a boil. Add the rice and cook until tender, about 15 minutes. Strain the rice and transfer to a large bowl, then bring a fresh pot of water to a boil. Drop the chard into the boiling water and cook until tender, about 7 minutes. Drain and rinse with cold water to stop the cooking, then squeeze dry and chop. Mix the chard and pancetta into the rice.
- Chop the garlic, rosemary, red pepper flakes and 1/2 teaspoon salt into a fine paste using a knife or a mini chopper. Add to the chard-rice mixture along with the cheese, scallions, basil, parsley, lemon zest, nutmeg and 1/4 teaspoon pepper. Add the eggs and stir to combine.
- Preheat the oven to 400 degrees. Remove the skin from the turkey breast in one piece and reserve. Place the meat smooth-side down on a cutting board and butterfly it: Slice down the middle of the breast with a sharp knife, but do not cut all the way through. Open the turkey like a book.
- Sprinkle the meat with a teaspoon of cold water and cover with plastic wrap. Using the flat side of a mallet, or a rolling pin, pound the meat into a 1/2-inch-thick rectangle. Season with salt and pepper, then pile the chard stuffing down the center of the rectangle, packing it into a tight log. Fold the meat over the filling, overlapping the sides slightly. Stretch the turkey skin over the roulade to cover the seam and tie the roll at 2-inch intervals with kitchen twine. Fold in the ends and tie the roll lengthwise to seal.
- Place the meat skin-side up on a rack in a shallow baking dish. Brush with the olive oil and season with salt and pepper. Pour the wine and 2 cups water into the dish and roast until a thermometer inserted into the roll registers 160 and the skin is golden and crisp, 50 minutes to 1 hour.
- Transfer to a cutting board and let rest 15 minutes. Meanwhile, strain the pan juices. Remove the twine and slice the roll into 3/4-inch-thick pieces. Serve with the pan juices.
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Lacey Kier
[email protected]This recipe is a waste of time and ingredients.
Mpumi Nkambule
[email protected]I would not recommend this recipe to anyone.
Ali raza kalroo
[email protected]This was one of the worst recipes I've ever tried.
Troy Dixondeatty
[email protected]I followed the recipe exactly, but my roulade was still undercooked.
Flavia Faith
[email protected]I'm not sure what went wrong, but my roulade didn't turn out well.
b-bob Rapper
[email protected]This recipe has potential, but it needs some work.
Yarileiska Rodriguez
[email protected]I would definitely make this again, but I would make some changes to the recipe.
Morris Bailey
[email protected]Overall, this was a good recipe, but I think it could be improved with a few tweaks.
Dilshad Bhatti
[email protected]I found the instructions to be a bit confusing.
Balam Kumar
[email protected]This roulade was a little dry for my taste.
Knarf Hglahaneerg
[email protected]Wow!
jenny love
[email protected]This is my go-to recipe for special occasion dinners. It's always a crowd-pleaser.
Ajmal Kakar
[email protected]I love how versatile this recipe is. I've made it with different types of stuffing and vegetables, and it's always delicious.
Jordan Boyd
[email protected]This recipe was easy to follow and the results were impressive. The roulade was cooked perfectly and the flavors were divine.
Violet Ford
[email protected]I'm not a big fan of turkey, but this roulade was amazing! The Swiss chard and stuffing added so much flavor and moisture.
Jual Ahmed
[email protected]I made this roulade for a special occasion dinner and it was a hit! Everyone raved about how flavorful and moist the turkey was.
Kylie Poyser
[email protected]This was the perfect dish for my Thanksgiving dinner. It was delicious, juicy, and visually appealing. My guests loved it!