Traditional recipes

Turkey breast rolls

Turkey breast rolls


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Season the turkey breast well with salt and pepper (maybe with chicken breast, instead I prefer the turkey breast) then put a slice of ham and a slice of cheese, and at one end put a few 1 slice of red pepper and one of green pepper and roll,

it is fastened with a little thin thread

Put the rolls in a yana bowl with a little butter,

over each roll (I got 9) put 2 pieces of butter and a slice of tomato

After we put all the rolls, sprinkle well with olive oil and put in the oven for 45-50 minutes

Serve with rice garnish, potatoes ... and a salad


Ingredients Baked turkey breast wrapped in bacon

  • 900 grams & # 8211 1 kilogram of boneless turkey breast and skin, in one piece
  • 1 teaspoon coarse salt
  • 2 branches of fresh rosemary (leaves only, a total of about 2 good teaspoons of chopped leaves)
  • 1 teaspoon grated dried thyme (or chopped fresh thyme leaves)
  • freshly ground pepper
  • 3 cloves of garlic
  • 25 grams of butter
  • 3 tablespoons oil
  • 2 slices of white bread, without crust, only the core cut into 1 cm cubes.
  • 1 red sea
  • 1/2 red onion (small)
  • 100 ml. of chicken soup
  • 200 grams of finely sliced ​​bacon
  • salt and pepper
  • for sauce (optional): 2 turkey wings or 1 neck, 2 tablespoons olive oil, celery as 1 small egg, 1 carrot, 1/2 chopped red onion, 1 clove garlic, 1 tablespoon grated flour , 1/2 liter of chicken soup, 1 tablespoon tomato paste, 1 tablespoon orchid sauce, 1 bay leaf, salt and pepper

Preparing turkey breast in the oven wrapped in bacon & # 8211 preparing the meat

The turkey breast is opened with a thick knife so as to obtain a piece as large and uniform as possible. Flatten with a hammer to a thickness of 1.5-2 cm., As uniform as possible.

Crush 2 cloves of garlic, chop half of the rosemary, put together in a bowl and add the thyme, 1 teaspoon coarse salt and 1 teaspoon brown sugar, grind and pepper to taste, mix the spices well and rub meat well on both sides.

Allow the meat to penetrate with flavors and in the meantime prepare the filling:

Baked turkey breast stuffing in the bacon

1. Put 1 tablespoon of oil and butter in a hot pan. When the butter has melted, add the bread crumbs and fry, stirring constantly, until golden (picture 1).

2. Remove the cubes of toast from the pan, add another tablespoon of oil, finely chopped onion and the remaining clove of garlic, crushed, along with 1 pinch of salt. Reduce the heat and cook over low heat until soft (picture 2).

3. When the onion has softened, add the apple cleaned of the seed box, cut into cubes (picture 3), cook the apple until it becomes shiny on the surface and the liquid in the pan has evaporated.

4. Add the toast, the remaining chopped rosemary, mix briefly and add the chicken soup. Bring to the boil for a few minutes, until the soup evaporates completely, then remove the filling from the heat and season with salt and pepper to taste (picture 4).

Allow the filling to cool, meanwhile prepare the necessary for assembly.

Assembling turkey breast stuffed and wrapped in bacon

1. Place the bacon slices on a board. Under each slice I first placed a thread of kitchen thread, long enough to exceed the length of the bacon slice by 10-15 cm. on each side. Place the seasoned turkey breast on top of the bacon slices (picture 1).

2. Place the meat on top of the meat, right in the middle, place the cooled filling. Press lightly over the filling to give it the shape of a cylinder (picture 2).

3. A roll is formed, bringing the edges of the turkey breast above the filling. We then tied, in turn, with kitchen thread, the slices of bacon in place. The ends are fixed with toothpicks (picture 3).

Heat a large skillet, add the last tablespoon of oil and quickly brown the steak on the surface, on all sides.

Transfer the bacon-wrapped turkey breast to a tray of the right size. Cover carefully with aluminum foil and place in the preheated oven at 200 degrees Celsius for 1 hour.

Sauce preparation

For the sauce, I browned the tops of the turkey wings in 2 tablespoons of olive oil, I took them aside and I added 1/2 of chopped red onion, 1 puppy of usutroi, 2 tablespoons of chopped celery and a carrot , chopped and he.

I sautéed the vegetables for 4-5 minutes, then added the wings back and sprinkled 1 tablespoon of grated flour. I mixed quickly and quenched everything with 1/2 liter of chicken soup. I added 1 bay leaf. I simmered for an hour. At the end I added 1 tablespoon of tomato paste, 1 tablespoon of worcester sauce, salt and pepper. I strained the sauce and served it with the steak.

Serve turkey breast in the oven wrapped in bacon

The steak is ready when a toothpick enters the meat easily. For me, 1 hour in the oven was enough. Remove the steak on a plate, wrap lightly with aluminum foil and let stand 15-20 minutes before serving. Carefully remove the splints, then slice into 1-1.5 cm thick slices. Serve with your favorite garnish, which in our case was mashed potatoes and sauteed green beans.


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(5 points / total votes: 75)

Simona 4 years ago - November 19, 2013 11:07

Re: Mosaic meat rolls

They look super nice and I think they are good. I'm going to do it for Christmas.
Thank you!

Prisma 4 years ago - 19 November 2013 12:12

Re: Mosaic meat rolls

It looks very good, it's easy to do

Simona-Adina Hotea 4 years ago - 19 November 2013 19:49

Re: Mosaic meat rolls

Yes, your rolls are very good looking, bravo! And on our holiday table they are a place of honor! I "learned" them from my mother, she put pickled donuts instead of cucumbers.

florin 4 years ago - November 20, 2013 05:19

Re: Mosaic meat rolls

THE ROLLS ARE SUPER. NOT TO RELEASE, I THINK THEY MUST BE FIXED WITH A SCRUTCHER.

Ioana 4 years ago - November 20, 2013 09:01

Re: Mosaic meat rolls

Simona, here too, this is an indispensable recipe on the holiday table, also learned from my mother. They are really very comfortable and easy to prepare and have them in the fridge when needed.

Ioana 4 years ago - November 20, 2013 09:04

Re: Mosaic meat rolls

florin, if you do it with a chop that stretches a fairly large sheet and rolls well, toothpicks are not necessary, as you can see from my pictures. if the chicken breast is smaller and rolls to the limit, then yes, some toothpicks would go to keep them rolled.

Mirela Stefan 4 years ago - November 20, 2013 10:38

Re: Mosaic meat rolls

Beautiful rolls! I'll do it in we, from turkey breast

Ioana 4 years ago - November 20, 2013 11:04

Re: Mosaic meat rolls

Good idea Mirela, with turkey. they will come out super.
I also complete this suggestion in the recipe.

Monica 4 years ago - 20 November 2013 15:19

Re: Mosaic meat rolls


Absolutely delicious. I also added donuts to the jar (acres). Very good for any event, it looks as good as it tastes good! Excellent recipe and simple.

Tania 4 years ago - 20 November 2013 15:51

Re: Mosaic meat rolls

I knew of such roles but I never did. But you were when I saw them on the first page, I said that's what I'm going to do today, I still had some must have been delicious. I also try it with chicken breast or turkey.

years ago 4 years ago - November 23, 2013 08:56

Re: Mosaic meat rolls

Good looking, effective and good. Your mother, I noticed, has exceptional nets, just like her daughter, by the way

ionas florin 4 years ago - 1 December 2013 14:53

Re: Mosaic meat rolls

Hi. I also tried today, on Romania's day, to make the recipe. I followed the recipe point by point. I fried the rolls until they almost burned, I let them rest during this time making the mashed potatoes and surprise: inside the rolls were a bit RAW when I cut them into slices. on the outside they were ready, but on the inside yes. I had to put them for 1 2 hours in the hot oven. It seems that now they are made inside as well. , and only now can toothpicks be used for fixation. If the slice of meat is too stretched, there is a double rolling and what happened to me happens. It is an experience. SERVUS.

Spiru silvia 4 years ago - 1 December 2013 19:04

Re: Mosaic meat rolls

The preparation looks very good, I will try it too.

Ioana 4 years ago - 2 December 2013 13:51

Re: Mosaic meat rolls

flosrin, the meat is beaten thin, even if it overlaps a little, it's ok. then frying over low, low heat. it takes some time, but this way the rolls penetrate to the center without burning on top.

ionas florin 4 years ago - 2 December 2013 20:37

Re: Mosaic meat rolls

You're right. The meat was beaten very thin, but certainly not enough. The problem with the small fire, I admit I didn't realize it !? Thanks for the advice, I'll repeat the recipe soon. Servus.

pop 4 years ago - 3 December 2013 10:32

Re: Meat rolls with mosaic

Ioana 4 years ago - December 3, 2013 13:10

Re: Mosaic meat rolls

florin, in point 6, writes "Heat 2 cm of oil well in a large pan. When the oil is hot, turn the heat to low." this is true whenever you fry something, otherwise if it is too thick there are chances that the food will not penetrate.

Bighiu Posted 4 years ago - 7 December 2013 16:35

Re: Mosaic meat rolls

I make them with chicken breast and I put another thin slice of bacon in the roll. I fix them with toothpicks so that I don't have any surprises when frying.

ionas florin 4 years ago - 16 December 2013 18:44

Re: Mosaic meat rolls

I repeated your recipe, this time I respected point 6. It's a lot of state, but it's worth it. They came out SUPER, SUPER, SUPER. Because the holidays are approaching, I take this opportunity to wish you a HAPPY CHRISTMAS HOLIDAY and the traditional HAPPY BIRTHDAY 2014. I follow you with interest. Servus.

Ioana 4 years ago - 16 December 2013 19:31

Re: Mosaic meat rolls

I'm glad! you will also like tomorrow's recipe, it's made of turkey (I think I remembered well, you like turkey meat)
Happy celebrations!

Oana 4 years ago - December 19, 2013 11:02

Re: Mosaic meat rolls

If I don't do Christmas, I'm sure I'll do it on New Year's Eve.

Laura Aioani 3 years ago - 10 January 2014 12:56

Re: Mosaic meat rolls

Hi Ioana. Does telemea work instead of cheese? How does Telemea cheese behave when fried? Thanks

Ioana 3 years ago - 10 January 2014 15:57

Re: Mosaic meat rolls

the telemeau softens a little, but does not melt when baked.

sumisakiadriana 3 years ago - 7 February 2014 12:11

Re: Mosaic meat rolls

I will try them too, I used to cook them with my mother for a long time.

Elena Loredana Apachitei 3 years ago - 15 March 2014 15:24

Re: Mosaic meat rolls

Hi! Are the rolls good and without cheese? Does it influence the taste a lot if I don't put cheese anymore? Ast rasp ms

Ioana 3 years ago - 15 March 2014 16:07

Re: Mosaic meat rolls

a bit yes, especially when they are warm, the soft cheese feels pleasant. but even when they are cold, it "binds" the inner pieces.

cori 3 years ago - 29 December 2014 18:21

Re: Mosaic meat rolls

Should the carrot be boiled before or raw? : D PS. I'm a bit of a beginner


Turkey Breast Filled with Cheese

Peel carrots, onions and potatoes and cut into quarters.
The turkey breast is divided into two larger pieces. The two pieces are cut horizontally, after which they are stretched and beaten with a schnitzel hammer.

A large piece is formed, which is easily raised with the blade of a knife (without going to the other side of the meat) or with the opposite side of the schnitzel hammer. Season to taste with salt, vegeta, pepper and mosaic pepper.

Place the grated cheese mixed with the dill on the piece of seasoned turkey breast. The cheese is placed on both pieces of meat approximately the same, depending on the amount of meat.

After the pieces of meat have been filled with cheese, roll them easily and tie them with string, so that they do not come off during baking. When they are well bound, season them on top and sprinkle lightly with soy sauce.

The stuffed turkey breast is placed in a tray, and next to it are placed the vegetables (carrots, potatoes and onions). Put the oil, water up to half the pieces of meat, a few peppercorns and thyme sprigs.

Place the tray in the oven on the right heat. When it starts to brown, turn the pieces of meat and sprinkle lightly with soy sauce. Sprinkle the vegetables with this sauce.
Caution: This sauce is slightly salty.

When the turkey breast is browned, lightly thread it down and grate a little cheese on top. Turn off the oven, then leave the turkey breast in the oven for a while, until the cheese melts a little.
The turkey breast is served cut into appropriate pieces with the vegetables in the pan.
Along with the turkey breast and vegetables I served the gorgonzola sauce.
Good appetite.


Ingredients Turkey breast rolls with plums and quince

Preparation Turkey breast rolls with plums and quince

Cut the meat into 8 equal slices, which are beaten with a hammer for slices, salt and pepper:

Grease the slices prepared with mustard, and place plums on each:

Respectively quince (I prepared 4 rolls with plums and 4 with quinces):

The remaining fruits will be used to prepare the sauce.

Roll each piece of meat tightly with the fruit inside and fix with toothpicks:

In a frying pan, heat 30 ml. of oil. The meat rolls are passed through the flour and are quickly browned in the hot oil:

As they brown, the rolls are removed on a hot plate and kept covered.

Finely chop the onion. Heat the rest of the oil in a saucepan. Put the onion to harden and when it becomes glassy, ​​add the remaining fruits:

Cook the onion and fruit for 1-2 minutes together, stirring constantly, then add the meat rolls and the juice they left and quench immediately with the hot soup. Wine is also added:

Boil over low heat, covered, for about 40 minutes, filling the evaporated liquid with hot water. When the meat is soft (the fork enters it easily) uncover the pan and let it boil in small pots until the sauce drops:

Remove the rolls from the sauce and remove the toothpicks and keep warm, covered.

The sauce is passed through a sieve, then it is heated again, the taste of salt and pepper is matched, possibly it is thinned with a little hot water (or, according to the taste, sour cream).

Serve the rolls covered with sauce, along with a garnish of your choice. I, to make this feast even more unforgettable, I accompanied them with wide noodles with potatoes , which we didn't do for a long time and which we missed with a plum compote, instead of salad. Very happy joining!


Recipe of the day: Rolls with turkey breast

Turkey breast rolls from: turkey breast, bacon, cheese, spinach, salt, pepper, paprika, oregano, rosemary, tomato sauce.

Turkey breast rolls

Ingredient:

  • 1.2 kg of turkey breast
  • 100 g bacon
  • 8 slices of cheese
  • 20 g fresh spinach
  • salt and pepper
  • paprika
  • oregano and rosemary
  • 2 tablespoons tomato sauce

Method of preparation:

Place the turkey breast on a work surface and beat with a meat hammer. season very well. Add bacon, cheese and spinach, then sprinkle with fresh herbs.


Roll the meat and transfer to a heat-resistant dish.
Grease with sauce.

Bake at 170 C for 1 hour-1 hour and a half.
Remove from the oven, cover with aluminum foil, let stand for 10 minutes, then slice.