Mushroom & quark turkey roulade with parsley vinaigrette
4
Points®
Total time: 1 hr 40 min • Prep: 25 min • Cook: 1 hr 15 min • Serves: 8 • Difficulty: Easy
This recipe tastes great (your guests will tell you as much!)
Ingredients
Calorie controlled cooking spray
1 spray(s)
Onion
1 large
Garlic
4 clove(s)
Mushrooms
250 g
Quark, fat free, plain
250 g
Calorie Controlled Brown Bread
100 g
Thyme, Fresh
1 tablespoon(s)
Rosemary, Fresh
3 teaspoon(s)
Egg, whole, raw
1 medium, raw
Turkey breast, skinless, raw
1200 g
Parsley, fresh
30 g
White Wine Vinegar
50 ml
Olive Oil
75 ml
Lemon Juice, Fresh
1 tablespoon(s)
Instructions
1
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.
2
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.
3
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.
4
Serve the turkey with the vinaigrette spooned over.
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