24 November 2015

Turkey roulade with herb and nut stuffing

turkey roulade

By Trish Veitch - Research Chef

This stuffed turkey roulade is an indulgent and delicious recipe that is perfect for Thanksgiving Dinner! And better yet, 1 serve is low FODMAP

Serves: 8 x 300g/10.6 oz serves  

Prep time: 1 hour 

Cooking time: ~40 minutes in a preheated oven at 180oC


INGREDIENTS

Roulade

  • 4 x 420g/14.8oz large, skinless turkey breasts (or chicken breasts)
  • 44 slices (220g/7.76oz) long, very thin slices of  pancetta (rind  and as much fat as possible removed)
  • 8 slices (2cm x10cm) (152g/5.36oz) red capsicum (bell pepper), charred and skinned
  • Olive oil spray


Stuffing

  • 5 (180g/6.4oz) bacon rashers, rind and fat removed (finely diced)
  • 1 tb (20g/0.8oz) butter or margarine
  • 1 cup (45g/1.64oz) spring onion green tops (scallions) (finely sliced)
  • ½ tsp cracked black pepper
  • 1 2/3 cup(100g/3.5oz) bread crumbs (gluten free)
  • 125g/4.4oz macadamia nuts (roasted)
  • 1.2 tbs (12g/0.37oz) thyme leaves (finely chopped)
  • ½ bunch (25g/1oz) parsley leaves and upper stems (finely chopped)
  • 3 small eggs

METHOD


1. Preheat a fan forced oven to 180oC

2. Trim chicken or turkey fillets of sinew and fat

3. Flatten fillets between two sheets of silicon paper by thumping with a meat mallet or rolling pin. The fillets should be about 1.5 cm/0.6" thick

4. Cut the capsicum (bell pepper) into long thick strips

5. On a new sheet of silicon paper arrange the pancetta slices so they overlap slightly

6. Place the flattened fillet in the centre of the pancetta and arrange the capsicum strips in the centre.

7. Mould a tapered log of the stuffing and align it with the capsicum.

8. Carefully roll the entire breast using the pancetta to 'seal' the roulade.

9. Spray a roasting dish with olive oil and place the roulade with the pancetta strip ends facing down and spray lightly with olive oil.

10. Repeat the above with the remaining fillets.

11. Roast for approximately 40 minutes (note this time may vary depending on the oven and size of the fillets)

12. Rest in a warm place for about 15 minutes before slicing into 2cm rounds


TIPS

  • If you use turkey breast, ask your butcher to slice the breast into flat 2 cm long, thick slices (explain what you want them for).
  • Strapped for time on the day? Prepare the roulades the day before, cover with plastic wrap and refrigerate them uncooked. Cook them on the day to serve warm. Note you may notice that the chicken/turkey meat that is in contact with the pancetta is pink. Don't worry, it is cooked, it's just the colour from the pancetta.
  • Serve with some low FODMAP roast veggies e.g. carrots, potatoes, parsnips, turnips, celeriac and Jap pumpkin.
  • Serve with delicious low FODMAP cranberry sauce!


Back to all articles
Back to all articles