This elegant dish features thin turkey breast slices rolled around fresh asparagus spears and fresh chives. The roulades are gently steamed to retain moisture, then served over a vibrant sauce made from crushed tomatoes, sautéed shallots, and chicken broth. It is a light yet satisfying main course that balances the mild flavor of turkey with the earthiness of asparagus and the acidity of tomatoes. Perfect for a spring dinner party or a special weeknight meal, this recipe offers a refined presentation with relatively simple preparation. The steaming method ensures the turkey remains tender and juicy, while the sauce adds a rich, savory depth. Serve with crusty bread to soak up the delicious juices.
Roulade Of Turkey With Asparagus & Crushed
Description
This elegant dish features thin turkey breast slices rolled around fresh asparagus spears and fresh chives. The roulades are gently steamed to retain moisture, then served over a vibrant sauce made from crushed tomatoes, saut&# 195;©ed shallots, and chicken broth. It is a light yet satisfying main course that balances the mild flavor of turkey with the earthiness of asparagus and the acidity of tomatoes. Perfect for a spring dinner party or a special weeknight meal, this recipe offers a refined presentation with relatively simple preparation. The steaming method ensures the turkey remains tender and juicy, while the sauce adds a rich, savory depth. Serve with crusty bread to soak up the delicious juices.Ingredients
Directions
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Lightly steam asparagus spears until just tender, then drain and pat dry.
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Peel, seed, and chop the red ripe tomatoes.
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Lightly flatten each turkey breast cutlet to an even thickness.
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Place 6 asparagus spears at the center of each flattened turkey cutlet.
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Sprinkle 1 tablespoon of chopped chives over the asparagus on each cutlet.
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Tightly roll up the turkey cutlets around the filling, reserving remaining chives for garnish.
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Wrap each roulade securely in plastic wrap and set aside.
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Heat olive oil in a nonstick skillet over medium heat.
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Add chopped shallots and cook, stirring often, until golden, about 3 minutes.
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Stir in the chopped tomatoes and chicken broth, heating through for about 3 minutes.
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Reduce heat to low and keep the sauce warm, stirring occasionally.
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Meanwhile, bring 3 cups of water to a boil in a pot with a bamboo or vegetable steamer insert.
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Place the plastic-wrapped roulades in the steamer, ensuring they do not touch the boiling water.
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Steam the roulades until the turkey is no longer pink, about 15-17 minutes, turning them halfway through cooking.
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Remove roulades from steamer and carefully unwrap.
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Slice each roulade on the diagonal into 4 or 5 medallions.
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Spoon the tomato-shallot sauce onto plates, arrange the roulade slices in the sauce, and garnish with reserved chives.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 510.8kcal
- % Daily Value *
- Total Fat 6.4g10%
- Saturated Fat 1.2g6%
- Cholesterol 20.0mg7%
- Sodium 36.8mg2%
- Total Carbohydrate 99.2g34%
- Dietary Fiber 20.1g81%
- Sugars 33.3g
- Protein 28.7g58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Leftover roulades can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered dish with a splash of broth or water to prevent drying out.
Substitutions: If asparagus is out of season, you can substitute with blanched green beans, spinach, or zucchini ribbons. For the sauce, vegetable broth can be used instead of chicken broth for a vegetarian version.
Tips: When rolling the roulades, ensure the plastic wrap is tight to help them maintain their shape during steaming. Use kitchen twine if plastic wrap is not preferred, but plastic wrap helps steam the turkey gently without drying it.
Variations: Add a slice of provolone or mozzarella cheese inside the roll for a richer flavor. You can also add a teaspoon of Dijon mustard to the sauce for extra tang.
