Stuffed Turkey Roll
Pane-Bistecca
This is a simple and relatively quick meat dish, where you can again give free rein to your imagination. The filling can be customized as desired.
Turkey is very tender, so it’s wonderful for a roll like this. I didn’t tie the roll, I just put it in a cake pan so it could stew in its own juices. This makes it juicy and soft.
Of course, if you were to tie the roll, the slices would look nicer when cut, but for me it was all about the flavor and tenderness.
Turkey is very tender, so it’s wonderful for a roll like this. I didn’t tie the roll, I just put it in a cake pan so it could stew in its own juices. This makes it juicy and soft.
Of course, if you were to tie the roll, the slices would look nicer when cut, but for me it was all about the flavor and tenderness.
Ingredients
1,2 kg Turkey Schnitzel
100 g Sliced Bacon
8 Sliced Provolone Cheese
20 g fresh Spinach
Salt and Pepper
Paprika
fresh Oregano
fresh Rosemary
2 tbsp Whiskey Marinade (or another one)
Instructions
1
Step 1
Lay turkey cutlets out on a work surface side by side so that they touch and form a rectangle. Pat flat with a meat mallet or hard object. Season the cutlets. Top the meat with the bacon, provolone cheese and spinach, then sprinkle the fresh herbs on top. Roll up tightly, carefully watching the seams of the cutlets.
2
Step 2
Place the roll in a greased cake pan and brush with the marinade.
3
Step 3
Cook in the oven at 170 C degrees for about 1 hour 20 minutes.
4
Step 4
Leave the roll covered with aluminum foil for 10 minutes, then remove from the Cake form and carefully cut into slices. Make a light sauce from the gravy, if desired. I made a mushroom sauce with it and served it all with white rice.
Notes
Deliciously juicy!
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