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Turkey Roulades With Tomato and Watercress Sauces

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“This recipe may seem difficult but it's worth it when your dinner guests take a whiff of it!”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Make the tomato sauce by placing the tomatoes, onion, garlic and oregano in a saucepan. Bring to a boil and cook for 4-5 minutes, until thick and pulpy, stirring 4-5 times. Puree in a blender or food processor. Season, return to a clean saucepan and set aside.
  2. Place the watercress and yogurt in a food processor. Puree until smooth, season and place in a small pan.
  3. Place the watercress and onion in a food processor and blend to a puree. Season with salt, pepper and nutmeg, and spread over the turkey.
  4. Roll up and secure with a wooden toothpick or string. Heat the butter in a skllet and fry the turkey gently to brown. Add the bouillon, cover anad cook for 10 minutes or until cooked.
  5. Heat the sauces and pour onto 4 warmed plates, so that each sauce covers half teh plate.
  6. Slice the turkey and arrange on top of the sauce. Serve.

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