Photo of Mushroom & quark turkey roulade with parsley vinaigrette by WW

Mushroom & quark turkey roulade with parsley vinaigrette

4 - 7
PersonalPoints™ per serving
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(s)

1 large, chopped

Garlic

4 clove(s), crushed

Mushrooms

250 g, chestnut

Quark, fat free, plain

250 g

WW Sliced Brown Danish Bread

100 g, breadcrumbs

Thyme, Fresh

1 tablespoons, chopped

Rosemary, Fresh

3 teaspoons, chopped

Egg, whole, raw

1 medium, raw, beaten

Turkey Breast, Skinless, raw

1200 g

Parsley, fresh

30 g, leaves picked and very finely chopped

White Wine Vinegar

50 ml

Olive Oil

75 ml

Lemon Juice, Fresh

1 tablespoons

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.