Mushroom & quark turkey roulade with parsley vinaigrette
Calorie controlled cooking spray
1 large, chopped
4 clove(s), crushed
250 g, chestnut
Quark, fat free, plain
WW Sliced Brown Danish Bread
100 g, breadcrumbs
1 tablespoons, chopped
3 teaspoons, chopped
Egg, whole, raw
1 medium, raw, beaten
Turkey Breast, Skinless, raw
30 g, leaves picked and very finely chopped
White Wine Vinegar
Lemon Juice, Fresh
- Mist a large pan with cooking spray and cook the onion over a medium heat for 10 minutes. Add half the garlic and all the mushrooms and cook for 5 minutes. Transfer to a bowl and set aside to cool. Stir in the quark, breadcrumbs, herbs and egg. Season well.
- Cut a deep pocket along one side of the turkey then fill with the stuffng mixture. Secure with kitchen string, then mist all over with cooking spray and season. Transfer to a roasting tin and roast for 1 hour 15 minutes.
- Put the roulade on a board, and let rest for at least 20 minutes. Meanwhile, make the vinaigrette: whisk together the parsley, remaining garlic, white wine vinegar, olive oil and lemon juice, then season to taste.
- Serve the turkey with the vinaigrette spooned over.