Turkey Roulades with Duchess Potatoes

Instead of struggling with roasting beef, chicken, or turkey, you can offer your guests delicious turkey roulades for the holidays. Serve them with Duchess potatoes (orig. pommes ducheese), and you have a dish that will impress all your guests.

Details

  • Preparation Time: 25 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Rolade

  • 800 g Meat, turkey, breasts

  • pieces Salt, table

  • 2 spoons Mustard

  • 150 g Meat, pork, smoked bacon

  • 3 spoons Tomato, dried, in oil

  • 130 g Cheese, mozzarella

  • 2.5 spoons Oil, olive

Vojvodinjin krompir

  • 600 g Potatoes, white

  • 100 ml Milk, whole milk

  • 1 spoon Butter, unsalted

  • 1 piece Egg, fresh

  • pieces Salt, table

Steps

  1. Wash the turkey meat and dry it with paper towels. Cut it into four slices, then gently pound them with a meat mallet to create a larger and thinner surface. Lightly salt and pepper the bottom side of the slices.

  2. Drain the sun-dried tomatoes and finely chop them. Slice the mozzarella into thin pieces. Spread a thin layer of mustard on the top side of the slices, then layer them with pancetta, sun-dried tomatoes, and mozzarella. Roll them up and secure with kitchen twine to prevent them from opening during cooking.

  3. Heat oil in a pan and sear the turkey roulades on all sides. Transfer them to a baking dish, add a little water, and bake in an oven preheated to 180 degrees Celsius for about 40 minutes. Add more liquid (water or broth) if needed during baking.

  4. While the roulades are baking, prepare the Duchess potatoes. Peel, wash, and cut the potatoes into pieces, then boil them in salted water. Drain the cooked potatoes and mash them smoothly with butter and milk. Mix in an egg and season the mixture with pepper and salt to taste.

  5. Transfer the potato mixture into a piping bag and pipe it into small mounds on a baking sheet lined with parchment paper (use a star-shaped nozzle for piping). Bake the potato mounds at 180 degrees Celsius for about 15 minutes or until they turn a beautiful golden brown.

  6. Serve the baked roulades with the Duchess potatoes on plates and present the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 158.69 kcal
  • Fat: 8.09 g
    • Saturated Fat: 2.51 g
  • Carbohydrates: 6.43 g
    • Sugars: 0.35 g
  • Protein: 13.01 g
  • Fiber: 1 g