Greek Stuffed Turkey Roulade

These savory spirals are relatively easy and make a beautiful and delicious impression on your guests.

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  • Makes: 20 servings
  • Serving Size: 1 slice
  • Makes: about 20 slices
  • Prep: 35 mins
  • Roast: 30 mins 400°F
  • Stand: 10 mins

Greek Stuffed Turkey Roulade

Directions

  1. Preheat oven to 400 degrees F. Line a 15x10x1-inch baking pan with foil. Place a rack in the foil-lined pan. Make a lengthwise cut down the center of each turkey tenderloin, cutting almost to, but not through, the other side. Spread open. Using a meat mallet, flatten each tenderloin between two pieces of plastic wrap to about 1/4 inch thick. Sprinkle turkey portions with the 1/2 teaspoon salt and the 1/4 teaspoon pepper.
  2. For stuffing, in a medium bowl combine roasted yellow peppers, cheese, dried tomatoes, the snipped basil, the thyme, and garlic.
  3. Spread stuffing over turkey portions to within 1/2 inch of the edges. Starting from a long side, roll up each portion into a spiral. Tie at 2-inch intervals with 100-percent-cotton kitchen string. Brush rolls with oil and sprinkle with additional salt and pepper. Place rolls on the rack in the prepared baking pan.
  4. Roast, uncovered, 30 to 35 minutes or until turkey is no longer pink (170 degrees F). Cover loosely with foil; let stand 10 minutes before slicing. Remove string. Cut rolls into 1-inch slices. Serve warm. If desired, serve on basil leaves.

From the Test Kitchen

Make-Ahead Directions:

Prepare as directed, except do not slice turkey rolls. Wrap each roll in plastic wrap and chill up to 48 hours. Cut into 1-inch slices before serving.

*Test Kitchen Tip:

To roast yellow sweet peppers, preheat oven to 425 degrees F. Quarter 2 yellow sweet peppers lengthwise; remove and discard stems, seeds, and membranes. Place pepper quarters, cut sides down, on a foil-lined baking sheet. Roast 20 to 25 minutes or until pepper skins are blistered and dark. Bring foil up around peppers to enclose. Let stand 15 minutes or until cool. Using a sharp knife, loosen edges of the skins; gently pull off the skin in strips and discard. Chop enough of the roasted peppers to equal 1 cup.

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Nutrition Facts (Greek Stuffed Turkey Roulade)

  • Per serving:
  • 59 kcal ,
  • 2 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 24 mg chol. ,
  • 146 mg sodium ,
  • 1 g carb. ,
  • 0 g fiber ,
  • 0 g sugar ,
  • 9 g pro.
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