Instead of chicken rolls, we decided to do turkey rolls for a change. Thin turkey cutlets are noticeably bigger than their chicken cousins, so the rolls are easier to make, not to mention that I find turkey meat a bit tastier than chicken.
Many will probably skip buying both chicken and turkey cutlets in fear of them becoming dry, especially since they are so thin. However this won’t happen if you just prepare them the correct way. Marinating them in oil and in something acidic like lemon for example makes the meat’s juices stay where they are supposed to be – inside the meat. Rolled and filled cutlets do not dry as quickly, especially when cooked with vegetables and other appetizers.
Turkey and chicken rolls are tasty and there is a lot that can be done with the filling as well. This time it was cream cheese with herbs, onions, and fried boletes inside them, and oh boy was it tasty. A perfect dish served with tomato rice, although any kind of risotto made with arborio rice is also very good.
Served with tomato risotto and cooked beans.
The recipe for tomato rice can be found here.
PORTION: 2 servings
TIME TO MAKE: marinating for at least 5 hours, making the filling, rolling, cooking and stewing the sauce takes altogether about 30 minutes
- Thin turkey cutlets 1-2 per eater
- ½ dl olive oil
- 1 teaspoon of salt
- pinch of black pepper
- 1 teaspoon of fresh mint
- 1 teaspoon of coriander
- 1 teaspoon of fresh thyme
- 1 tablespoon of parsley
- 1 tablespoon of lemon juice
- 100 gr cream cheese with French herbs
- 2 dl fried boletes
- ¼ – parts of onion
- 3 dl cream
- 2 tablespoons of lemon juice
- 2 tablespoons of parsley
- black pepper
Make sure you put the turkey cutlets in the marinade according to the instructions above.
Fry the boletes and chopped onion and let cool.
Prepare the filling by mixing the boletes and onions in the cream cheese.
Divide the filling evenly on all of the escalopes, wrap them in a roll and make sure they stay together with a toothpick.
Fry the rolls to nice brownish color on both sides before making the sauce. When they are done both sides, add cream, lemon juice, chopped parsley, and salt and season with black pepper according to your taste. Let it for simmer a while before serving.
Serve with rice and salad.
Tags: bolete boletes cream cheese filled turkey rolls
2 thoughts on “Turkey rolls filled with boletes and cream cheese”
Thanks! It’s really tasty too.
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