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“Great combination of apple, mushrooms and spinach with a hint of lemon as a filling for the roulade. Taken from Light & Tasty.”
1hr 20mins

Ingredients Nutrition


  1. In a large nonstick skillet coated with nonstick cooking spray, sauté the apple, mushrooms and onion in oil until tender.
  2. Remove from the heat; stir in the spinach, lemon juice, lemon peel, 1/4 tsp salt and nutmeg.
  3. Make a lengthwise slit down the center of each tenderloin to within 1/2 inch of bottom. Open tenderloins so they lie flat; cover with plastic wrap.
  4. Flatten to 1/4 inch thickness. Remove plastic; sprinkle turkey with pepper and remaining salt.
  5. Spread spinach mixture over tenderloins to within 1 inch of edges.
  6. Roll up jelly-roll style, starting with a short side; tie with kitchen string.
  7. Place egg and bread crumbs in separate bowls. Dip roulades in egg, then roll in crumbs.
  8. Place in an 11 x 7 x 2 inch baking pan coated with nonstick cooking spray.Bake, uncovered, at 375°F for 40-45 minutes or until a meat thermometer reads 170 degrees.
  9. Let roulades stand for 5 minutes before slicing.

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