September 6, 2010

For friends and family - Spinach Stuffed Turkey Rouladen

Every now and then I cook for friends or family and so I spent a little bit more than my usual 30 minutes in the kitchen. I like to cook meals that can be prepared ahead of time and only require minimal action when cooking. This way I can enjoy the company. And - of course I try to make it still easy and healthy.
The stuffed turkey rouladen evolved actually from a stuffed chicken recipe my mother-in-law came up with. Sometimes I cook both as some people are just not into turkey.With a white wine infused gravy and some parmesan ovenroasted potatoes you will have a winner for a familiy or friends dinner night.
If timewise possible I prepare the turkey rouladen a day ahead so that it's ready to go in the oven. Just take about fifteen minutes after or while you prepare another dinner. Then the next evening it takes twenty minutes in the oven and dinner is ready to be served. Now, if you plan the oven roasted potatoes you gotta start those about twenty minutes earlier. But side by side in the oven they get done at the same time.
Gravy is just another 5 minutes and usually I serve the meal with some green green veggies just as asparagus or beans.That takes no time at all either.
All you have to do is watch the timer and enjoy a nice evening with friend or family.

Spinach Stuffed Turkey Rouladen:

2 pieces of turkey breast
10 oz of spinach - washed and chopped
1 slice of turkey bacon, cut in small pieces
1/4 onion chopped
1-2 tablespoons feta cheese
1-2 tablespoons Cheddar cheese (I use fat free cheddar)
2 slices of pepperjack cheese

1. Cover the turkey breast with some clingwrap or other foil. Pound slightly. Separate the two pieces and remove the string in the middle and any fat. Lay out the pieces of meat and lightly salt and pepper on both sides. Put half a slice of pepperjack cheese on the meat.

2. Heat up a skillet pan with some olive oil spray and add the spinach, onion and bacon and sautee for a couple minutes. Then add the spinach mix in a bowl and add feta cheese and cheddar cheese. You can substitute the cheese with any you like or skip the cheese as you use already pepperjack.

3.Place a spoonfull of spinach mix on each of the meat pieces. Roll up and keep together with toothpicks. Wrap up in foil if prepared ahead a time and refrigerate. Cover a baking sheet with a double layer of alufoil- it gets messy during baking-lets of running cheese. Spray with Cooking spray and place rouladen on the sheet.

4. Preheat the oven to 425 degrees. Place the rouladen in the oven for about 20 minutes. Broil for the last 2-3 minutes to get some crispyness, Dont worry that it looks like a lot of cheese running out. Still plenty in the rouladen and fabulous delicious.

For the ovenroasted potatoes:
Quarter some red potatoes- about 3 per serving.Place in a bowl, sprinkle with italian seasoning, garlic powder and onion powder, salt and pepper. Mix with some olive oil . Cover a baking sheet with alufoil and layout potatoes. Preheat oven to 425 degrees. Bake for about 40 minutes. After 20 minutes in- sprinkle the potatoes with parmesan cheese.

White wine gravy:
2 tablespoons fine chopped onions
1/4 cup dry white wine
1/2 cup low sodium chicken broth
1 tablespoon Worcestershire sauce
1 tablespoon Dijon Mustard
1 tablespoon of Lime juice

Sautee the onion  over medium heat, add white wine and simmer until reduced to half. Add the chickenbroth, worcestershire, mustard and lime juice.Simmer for about 5 minutes. Add a little bit salt to taste.

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