Ingredients Jump to Instructions ↓

  1. 1 cup diced peeled tart apple

  2. 1 cup chopped fresh mushrooms

  3. 1/2 cup finely chopped onion

  4. 2 teaspoons olive oil

  5. 5 ounces frozen chopped spinach, thawed and squeezed dry

  6. 2 tablespoons lemon juice

  7. 2 teaspoons grated lemon peel

  8. 3/4 teaspoon salt, divided

  9. Pinch ground nutmeg

  10. 4 turkey breast tenderloins (8 ounces each )

  11. 1/4 teaspoon pepper

  12. 1 egg, lightly beaten

  13. 1/2 cup seasoned bread crumbs

Instructions Jump to Ingredients ↑

  1. Turkey Roulades Recipe photo by Taste of Home In a large nonstick skillet coated with cooking spray, saute the apple, mushrooms and onion in oil until tender. Remove from the heat; stir in the spinach, lemon juice, lemon peel, 1/4 teaspoon salt and nutmeg.

  2. Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic; sprinkle turkey with pepper and remaining salt.

  3. Spread spinach mixture over tenderloins to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; tie with kitchen string. Place egg and bread crumbs in separate shallow bowls. Dip roulades in egg, then roll in crumbs.

  4. Place in an 11-in. x 7-in. baking pan coated with cooking spray. Bake, uncovered, at 375° for 40-45 minutes or until a thermometer reads 170°. Let stand for 5 minutes before slicing. Yield: 8 servings.


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