We put up our Christmas tree this week and I’m really starting to get into the spirit of the festive season! Adapted from a recipe from Southern Living, this turkey roulade is perfect to serve over the festive season.
In my version I’ve used skinless turkey fillets (makes lovely individual servings) and like-it-lean bacon to maximise flavour and minimize saturated fat content.
- 1 pack like-it-lean bacon, diced
- 2 teaspoons olive oil
- 8 spring onions, finely chopped
- 2 teaspoons crushed garlic
- ½ teaspoons cayenne pepper
- 200g baby spinach
- 6 small turkey fillets (±110g each)
- 6 fresh rosemary sprigs
- Fry the bacon the olive oil.
- Add the spring onions, garlic and cayenne pepper – sauté until tender.
- Remove the mixture from the pan.
- Wilt the spinach. Combine the spinach with the bacon mixture and set aside to cool slightly.
- Place the turkey fillets between 2 sheets of cling wrap and flatten (±½ cm thick) using a meat mallet of rolling pin. Season both sides with salt and pepper.
- Spoon the spinach & bacon mixture on top of each fillet. Roll the fillets up, top each fillet with a rosemary sprig and secure with kitchen string.
- Roast at 200°C for 20 minutes (turn once during cooking).
- Remove and discard the string and rosemary. Cut the turkey into slices and serve.