Turkey Roulade with Quinoa, Swiss Chard, and Prosciutto
Looking for a healthy but elegant dish for a special occasion? This turkey roulade with quinoa, Swiss chard, and prosciutto is beautiful AND delicious!
Equipment
Ingredients
Filling
- 1 teaspoon extra-virgin olive oil
- 1 bunch Swiss chard, (stems removed and leaves chopped)
- 2 tablespoons water
- 3 ounces prosciutto, (finely chopped)
- ½ cup cooked quinoa
- 1 clove garlic, (minced)
- ⅛ teaspoon cayenne pepper
- 2 ounces Gruyere cheese, (cut into small cubes)
- 3 medium scallions, (finely chopped)
- ¼ cup fresh basil, (chopped)
- 2 tablespoons fresh parsley, (chopped)
- Grated zest of ½ a lemon
- ¼ teaspoon nutmeg, (freshly grated)
- Freshly ground black pepper
- 2 large eggs, (lightly beaten)
Turkey
- 1½- 2 pounds boneless turkey breast, (in one piece)
- 1½ tablespoons extra-virgin olive oil
- 1½ cups water
- 1½ cups white wine
Instructions
- Heat 1 teaspoon of olive oil in a medium nonstick skillet over medium heat. Once hot, add the Swiss chard and 2 tablespoons of water.1 teaspoon extra-virgin olive oil, 1 bunch Swiss chard, 2 tablespoons water
- Sauté for about 3 minutes or until the chard wilts and the liquid has been absorbed. Add the prosciutto and mix well, then remove from heat.3 ounces prosciutto
- In a large bowl, combine the quinoa with the chard and prosciutto mixture. Add the garlic, cayenne, Gruyere, scallions, basil, parsley, lemon zest, nutmeg, black pepper, and eggs. Mix well, then set aside.½ cup cooked quinoa, 1 clove garlic, ⅛ teaspoon cayenne pepper, 2 ounces Gruyere cheese, 3 medium scallions, ¼ cup fresh basil, 2 tablespoons fresh parsley, Grated zest of ½ a lemon, ¼ teaspoon nutmeg, Freshly ground black pepper, 2 large eggs
- Preheat the oven to 400°F.
- Place the turkey breast smooth-side down on a large cutting board. Butterfly the breast, then cover with plastic wrap and pound to ¼-inch thickness, maintaining a rectangular shape.1½- 2 pounds boneless turkey breast
- Spread the filling onto the turkey breast, stopping ½ an inch from the edges.
- From one of the long sides, roll up the breast, packing it as tightly as you can as you go.
- Once rolled, use kitchen twine to tie the roulade crosswise every 2 inches. Next, fold in the ends and tie it once lengthwise.
- Place the meat on a rack in a shallow roasting pan. Rub with the remaining 1½ tablespoons of olive oil, then season with fresh ground pepper.1½ tablespoons extra-virgin olive oil
- Pour the remaining 1½ cups of water and the white wine into the bottom of the pan.1½ cups water, 1½ cups white wine
- Place in the oven and roast for 50 to 60 minutes or until the internal temperature reaches 160°F.
- Remove from the oven and let the roulade rest for 15 minutes before slicing.
Notes
This recipe is for 4 servings of roulade.
Instead of smearing the filling onto the turkey and rolling it up, you could form the filling into a log, place it in the center of the breast, then fold the turkey over it.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition Info Per Serving
Nutrition Facts
Turkey Roulade with Quinoa, Swiss Chard, and Prosciutto
Amount per Serving
Calories
427
% Daily Value*
Fat
12.9
g
20
%
Saturated Fat
4.7
g
24
%
Trans Fat
0
g
Polyunsaturated Fat
0.7
g
Monounsaturated Fat
1.8
g
Cholesterol
210.7
mg
70
%
Sodium
608.7
mg
25
%
Potassium
712.4
mg
20
%
Carbohydrates
13
g
4
%
Fiber
3.1
g
12
%
Sugar
2.4
g
3
%
Protein
56.8
g
114
%
Net carbs
9.9
g
* Percent Daily Values are based on a 2000 calorie diet.