Best 8 Turkey Roulade With Swiss Chard Recipes

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Cooking turkey roulade with swiss chard is an art that requires not only the right recipe but also, the right technique. With so many variations of this dish available, finding the one that suits your taste and skill level can be a challenge. This guide will help you navigate the world of turkey roulade recipes, providing you with all the information you need to create a delicious and impressive meal. Whether you are a seasoned cook or a beginner, this article will arm you with the knowledge and confidence you need to make a turkey roulade with swiss chard that will tantalize your taste buds and leave your guests asking for more.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED TURKEY SAUSAGE AND SWISS CHARD PASTA



Baked Turkey Sausage and Swiss Chard Pasta image

Wave one is a breeze with this delicious sausage and Swiss chard pasta dish. Great for dinner or lunch.

Provided by Allrecipes Member

Yield 6

Number Of Ingredients 8

1 ½ tablespoons extra-virgin olive oil plus additional oil for brushing pan
2 pounds plum tomatoes, quartered lengthwise
9 ounces hot turkey sausage links
¾ pound Swiss chard, ribs removed and chopped and leaves coarsely chopped
2 small red onions, sliced
1 (16 ounce) package dried whole-wheat pasta, such as chiocciole or pipette
⅓ cup grated reduced-fat mozzarella
¼ cup finely grated reduced-fat Parmigiano-Reggiano

Steps:

  • Preheat oven to 400 degrees F. Lightly brush bottom of 2 sheet pans with olive oil. Arrange tomatoes cut sides up on one half of one pan and sausage on remaining side. Spread chard stems in one layer on one half of remaining sheet pan and place onions on other half. Season all with salt and pepper to taste. Roast vegetables and sausage in upper and lower thirds of oven, stirring onions and chard occasionally, until golden and tender, about 15 minutes for chard and onion and 30 minutes for tomatoes and sausage. Transfer vegetables, as cooked, to a large bowl. When cool enough to handle, quarter sausage lengthwise and cut crosswise into 1/2-inch pieces; add to bowl.
  • Meanwhile, cook pasta in a 4-quart pot of boiling salted water, stirring occasionally, until al dente, about 8 minutes. Reserve 1/2 cup pasta cooking water and drain pasta. Add pasta and chard leaves to bowl with cooking water and gently toss to combine. Transfer pasta mixture to a shallow 2-1/2-quart casserole dish and sprinkle top with cheeses. Bake pasta in middle of oven, uncovered, until golden on top, about 20 minutes.
  • Serve pasta from dish at table.

Nutrition Facts : Calories 442.4 calories, Carbohydrate 68.9 g, Cholesterol 35.7 mg, Fat 10.5 g, Fiber 12.7 g, Protein 23.9 g, SaturatedFat 2.6 g, Sodium 584.6 mg, Sugar 8.5 g

TURKEY ROULADE



Turkey Roulade image

This stunning main course is just the thing to serve for a special occasion or holiday dinner. Turkey breast is pounded thin and rolled up with a stuffing made from rye bread, cranberries, chopped pistachios, and plenty of herbs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 2h5m

Number Of Ingredients 14

1/4 loaf seeded rye bread, crust removed, cut into 1/2-inch cubes (about 2 cups packed)
1/2 boneless, skinless turkey breast (2 1/2 to 3 pounds)
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter
1 small onion, finely chopped
1 stalk celery, finely chopped
3 cloves garlic, minced
1 tablespoon minced fresh thyme
1 tablespoon minced fresh sage
2 teaspoons minced fresh oregano
1/2 cup low-sodium chicken broth
1/4 cup chopped dried cranberries
1/4 cup chopped pistachios
8 ounces very thinly sliced bacon

Steps:

  • Preheat oven to 375 degrees. Bake bread on a baking sheet until dry and edges are golden, about 10 minutes. Transfer to a bowl.
  • Place turkey, skinned-side down, on a cutting board. Slice through thickest part of breast, creating a flap. Cover with plastic wrap. With a mallet, pound to an even thickness (about 3/4 inch). Remove plastic, season with salt and pepper, and store in refrigerator up to 1 day.
  • Heat butter in a skillet over medium-high heat until foamy. Add onion, celery, garlic, herbs, and 1/2 teaspoon salt. Cook until onion is translucent, about 4 minutes. Transfer to bowl with bread; add broth, cranberries, and pistachios. Stir to combine. Season with salt and pepper.
  • Place turkey, skinned-side down, on a work surface. Season with salt and pepper. Spread stuffing over top, leaving a 1/2-inch border. Working from one short side, roll breast up tightly into a log, enclosing stuffing. Turn seam-side down. Drape bacon slices over breast, overlapping slightly to cover completely. With kitchen twine, tie at 4 even intervals; replace any stuffing that falls out.
  • Roast until a thermometer inserted in thickest part reads 155 degrees (temperature will continue to rise during resting), about 1 hour, 10 minutes. Let rest 15 minutes before slicing and serving.

TURKEY ROULADE RECIPE BY TASTY



Turkey Roulade Recipe by Tasty image

Here's what you need: unsalted butter, yellow onion, carrot, celery, sweet italian sausage, fresh sage, fresh thyme leaf, plain stuffing mix, chicken stock, skin-on turkey breast, dijon mustard, melted butter, salt, black pepper

Provided by Kiano Moju

Categories     Dinner

Yield 8 servings

Number Of Ingredients 14

4 tablespoons unsalted butter, 1/2 stick
1 cup yellow onion, diced
1 cup carrot, diced
1 cup celery, diced
1 lb sweet italian sausage, casing removed
2 tablespoons fresh sage, chopped
1 tablespoon fresh thyme leaf
10 oz plain stuffing mix, 1 box
½ cup chicken stock
3 lb skin-on turkey breast, deboned, butterflied
2 tablespoons dijon mustard
1 tablespoon melted butter
salt, to taste
black pepper, to taste

Steps:

  • Preheat the oven to 350°F (180°C).
  • Melt the butter in a large pan over medium heat. Add the onion, carrots, and celery, and cook for 8-10 minutes, until the vegetables have softened.
  • Add the sausage and cook until browned, about 8-10 minutes, breaking the meat up into smaller pieces. Season with the sage and thyme.
  • Add the stuffing mix and chicken stock. Stir until the bread is no longer dry. Remove from the heat and set aside to cool.
  • Place the turkey breast on a cutting board, skin-side down. Cover with plastic wrap and pound with a meat mallet to about ½-inch (1 cm) thick.
  • Brush the turkey breast with the Dijon mustard.
  • Spread the stuffing mixture over the turkey breast in an even layer, about ¼-inch (6 mm) thick. Transfer any extra stuffing to an oven-safe dish.
  • Starting from a short end, roll the turkey into a log with the skin on the outside. Tuck in any loose bits.
  • Use kitchen twine to tie the turkey closed crosswise at 1-inch (2-cm) intervals. Tie once lengthwise to seal the ends.
  • Transfer the trussed turkey to a wire rack set over a baking sheet lined with parchment paper. Brush with melted butter and season all sides generously with salt and pepper.
  • Bake the turkey roulade for 45-60 minutes, until the internal temperature of the turkey reaches 165°F (75˚C). Bake the leftover stuffing for 20-30 minutes, until lightly browned on top.
  • Let rest for 15 minutes, then remove the twine, slice, and serve.
  • Enjoy!

Nutrition Facts : Calories 680 calories, Carbohydrate 34 grams, Fat 29 grams, Fiber 2 grams, Protein 64 grams, Sugar 4 grams

TURKEY BREAST ROULADE WITH GARLIC AND ROSEMARY



Turkey Breast Roulade With Garlic and Rosemary image

Ina Garten has been known as the Barefoot Contessa since she opened a gourmet store by that name in East Hampton, N.Y., in 1985. She shared this recipe from her book "Modern Comfort Food" with The Times for Thanksgiving in 2020, when many cooks were looking for alternatives to whole turkey. If you don't like fennel seeds, leave them out: Garlic, sage and rosemary give this roast the flavors of Italian porchetta, and it will still be fragrant, juicy and delicious without them.

Provided by Julia Moskin

Categories     poultry, roasts, main course

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 11

4 tablespoons good-quality olive oil
1 large yellow onion, chopped (about 1 1/2 cups)
3/4 teaspoon whole fennel seeds
6 garlic cloves, minced (about 2 tablespoons)
1 tablespoon chopped fresh sage leaves, plus 4 whole sage leaves
1 tablespoon minced fresh rosemary leaves
1 whole butterflied boneless, skin-on turkey breast (about 4 to 5 pounds)
Kosher salt and freshly ground black pepper
1/4 cup cold unsalted butter (1/2 stick)
4 ounces thinly sliced prosciutto
1 cup dry white wine, such as Chablis

Steps:

  • Heat the oven to 350 degrees.
  • Heat 2 tablespoons olive oil in a medium (10-inch) skillet over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, stir in the chopped sage and the rosemary; set aside to cool.
  • Set the turkey breast on a cutting board and open it up, skin side down. If necessary, pound the turkey to an even thickness of about 1 inch. Sprinkle the turkey with 4 teaspoons salt and 1 1/2 teaspoons pepper. Once the onion mixture has cooled, spread it evenly on the meat. Grate the butter and sprinkle it on top. Arrange the prosciutto on top to totally cover the filling and meat.
  • Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2 to 2 1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.
  • Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup water into the roasting pan, surrounding the turkey with the liquids without pouring them directly over the roulade. Roast for 1 1/4 to 1 1/2 hours, until the skin is golden brown and the internal temperature is 150 degrees.
  • Remove from the oven, cover the turkey with foil, and allow to rest for 15 minutes. Remove the string, slice the roulade crosswise in 1/2-inch-thick slices, and serve warm with the pan juices.

TURKEY ROULADES



Turkey Roulades image

The filling in this recipe goes so well with turkey. I love the hint of lemon, and the savory combo of apples, mushrooms and spinach. The bread-crumb coating adds a nice crunch. -Kari Wheaton, South Beloit, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 13

1 cup diced peeled tart apple
1 cup chopped fresh mushrooms
1/2 cup finely chopped onion
2 teaspoons olive oil
5 ounces frozen chopped spinach, thawed and squeezed dry
2 tablespoons lemon juice
2 teaspoons grated lemon zest
3/4 teaspoon salt, divided
Pinch ground nutmeg
4 turkey breast tenderloins (8 ounces each)
1/4 teaspoon pepper
1 large egg, lightly beaten
1/2 cup seasoned bread crumbs

Steps:

  • In a large skillet coated with cooking spray, saute the apple, mushrooms and onion in oil until tender. Remove from the heat; stir in the spinach, lemon juice, lemon zest, 1/4 teaspoon salt and nutmeg. , Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic; sprinkle turkey with pepper and remaining salt. , Spread spinach mixture over tenderloins to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; tie with kitchen string. Place egg and bread crumbs in separate shallow bowls. Dip roulades in egg, then roll in crumbs. , Place in an 11x7-in. baking pan coated with cooking spray. Bake, uncovered, at 375° until a thermometer reads 170°, 40-45 minutes. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 184 calories, Fat 4g fat (1g saturated fat), Cholesterol 82mg cholesterol, Sodium 405mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

SPICED TURKEY WITH SWISS CHARD



Spiced Turkey with Swiss Chard image

I love turkey in any way, shape or form. I feel the same about Swiss chard or any leafy greens, so I decided to combine the two in this delicious, healthy meal. To complete the dinner, I make extra spice rub and toss it with oil and new potatoes, then roast them in the oven along with the turkey. -Susan Bickta, Kutztown, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 4 servings.

Number Of Ingredients 14

3/4 teaspoon smoked paprika
1/2 teaspoon dried parsley flakes
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon onion powder
Pinch cayenne pepper
1 package (20 ounces) turkey breast tenderloins
1 tablespoon olive oil
SWISS CHARD:
1 tablespoon butter
1 large bunch Swiss chard, trimmed and chopped
3/4 cup reduced-sodium chicken broth
1/8 teaspoon freshly ground pepper
Minced fresh parsley, optional

Steps:

  • Preheat oven to 375°. Mix first six ingredients; rub over tenderloins. Refrigerate, covered, 30 minutes., In a large ovenproof skillet, heat oil over medium-high heat, brown tenderloins on all sides. Transfer skillet to oven; roast turkey until a thermometer reads 165°, 20-25 minutes. Remove from pan; tent with foil. Let stand 10 minutes before slicing., In same skillet, heat butter over medium-high heat; saute chard 5 minutes. Stir in broth and pepper. Reduce heat to medium; cook, covered, until tender, about 5 minutes, stirring occasionally. Serve with turkey. If desired, sprinkle turkey with parsley.

Nutrition Facts : Calories 228 calories, Fat 8g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 633mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 37g protein.

SWISS CHARD AND TURKEY AU GRATIN



Swiss Chard and Turkey Au Gratin image

Originally from the Mayo Clinic, Williams-Sonoma Cookbook. Using packaged frozen little onions will help streamline the preparation of this Hungarian-influenced combination of greens and poultry without compromising its quality in any way. This is very healthy and freezes well.

Provided by Love to Eat

Categories     < 4 Hours

Time 1h10m

Yield 6 , 6 serving(s)

Number Of Ingredients 11

2 lbs swiss chard, stemmed and cut crosswise into 1/2-inch strips I use a mixture of red, yellow and green chard
3 -4 garlic cloves, minced
2 cups water
1 cup frozen petite whole onion, thawed
6 skinless turkey breast cutlets, halved about 1 lb total
1/2 teaspoon ground pepper
1/2 cup dry white wine
2 teaspoons grated lemon zest
1 cup canned non-fat reduced-sodium chicken broth
2 teaspoons smoked paprika
2 tablespoons cornstarch

Steps:

  • Preheat an oven to 400°F Prepare 2 qt shallow baking dish for use.
  • In a large pot or a dutch oven, combine the chard, the garlic, onions and 1 cup of the water, cover and cook over medium-high heat, stirring once or twice until the chard is wilted and barely tender, about 10 minutes. Spread the chard mixture evenly in the prepared baking dish.
  • Coat a large nonstick frying pan at med-high heat with non-stick cooking spray. Add the turkey cutlets in a single layer and sprinkle with pepper. Cook, turning once until the turkey is lightly browned on the outside but still pink in the center, about 3 minutes. Using a slotted spoon remove the turkey and arrange on top of the chard.
  • In the turkey pan, bring the wine and lemon zest to a boil. Boil, scraping any browned bits from the pan, for 3 minutes. Add the chicken broth, 3/4 cup of the remaining water, and 1 1/2 teaspoons of the paprika and return to a boil.
  • In a small bowl, whisk the cornstarch with the remaining 1/4 cup water until smooth. Add to the boiling broth, whisking constantly until thickened, about 1 minute. Pour the cornstarch mixture over the turkey and chard.
  • Bake until the turkey is fully cooked and the sauce is bubbling, about 20 minutes. Dust with the remaining paprika. Serve from the baking dish.
  • ENJOY!

Nutrition Facts : Calories 77.2, Fat 0.7, SaturatedFat 0.1, Sodium 339.9, Carbohydrate 12.7, Fiber 3.3, Sugar 3.2, Protein 4.1

TURKEY ROULADE WITH SWISS CHARD



TURKEY ROULADE WITH SWISS CHARD image

Categories     turkey

Yield 8 servings

Number Of Ingredients 17

1/2 cup arborio or other medium-grain rice
2 bunches (about 2 pounds) Swiss chard, stems removed
12 ounces pancetta, finely chopped
2 cloves garlic
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon red pepper flakes
4 ounces gruyere cheese, cut into 1/4-inch cubes
1/2 cup finely chopped scallions
1/2 cup chopped fresh basil
1/4 cup chopped fresh parsley
Grated zest of 1 lemon
1/2 teaspoon freshly grated nutmeg
Freshly ground pepper
4 large eggs, beaten
1 skin-on, boneless turkey breast half (3 to 4 pounds)
3 tablespoons extra-virgin olive oil
3 cups white wine

Steps:

  • Bring a large pot of salted water to a boil. Add the rice and cook until tender, about 15 minutes. Strain the rice and transfer to a large bowl, then bring a fresh pot of water to a boil. Drop the chard into the boiling water and cook until tender, about 7 minutes. Drain and rinse with cold water to stop the cooking, then squeeze dry and chop. Mix the chard and pancetta into the rice. Chop the garlic, rosemary, red pepper flakes and 1/2 teaspoon salt into a fine paste using a knife or a mini chopper. Add to the chard-rice mixture along with the cheese, scallions, basil, parsley, lemon zest, nutmeg and 1/4 teaspoon pepper. Add the eggs and stir to combine. Preheat the oven to 400 degrees. Remove the skin from the turkey breast in one piece and reserve. Place the meat smooth-side down on a cutting board and butterfly it: Slice down the middle of the breast with a sharp knife, but do not cut all the way through. Open the turkey like a book. Sprinkle the meat with a teaspoon of cold water and cover with plastic wrap. Using the flat side of a mallet, or a rolling pin, pound the meat into a 1/2-inch-thick rectangle. Season with salt and pepper, then pile the chard stuffing down the center of the rectangle, packing it into a tight log. Fold the meat over the filling, overlapping the sides slightly. Stretch the turkey skin over the roulade to cover the seam and tie the roll at 2-inch intervals with kitchen twine. Fold in the ends and tie the roll lengthwise to seal. Place the meat skin-side up on a rack in a shallow baking dish. Brush with the olive oil and season with salt and pepper. Pour the wine and 2 cups water into the dish and roast until a thermometer inserted into the roll registers 160 and the skin is golden and crisp, 50 minutes to 1 hour. Transfer to a cutting board and let rest 15 minutes. Meanwhile, strain the pan juices. Remove the twine and slice the roll into 3/4-inch-thick pieces. Serve with the pan juices.

Tips:

  • To ensure the roulade cooks evenly, use a meat mallet to flatten the turkey breast to an even thickness before stuffing and rolling.
  • For a crispy, golden-brown crust, brush the roulade with melted butter before roasting.
  • To prevent the roulade from drying out, cover it with aluminum foil during the first half of the roasting time.
  • Let the roulade rest for 10-15 minutes before slicing to allow the juices to redistribute.
  • Serve the roulade with your favorite sides, such as mashed potatoes, roasted vegetables, or a light salad.

Conclusion:

Turkey roulade with Swiss chard is a delicious and elegant main course that is perfect for special occasions. It is relatively easy to make, and the results are sure to impress your guests. This dish is also a great way to use up leftover turkey after Thanksgiving or Christmas. So next time you are looking for a special dish to serve, give turkey roulade with Swiss chard a try.

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