Stuffed turkey roulades, Morbier sauce and potato roses
Recipe by 750g
Thin turkey roulades, filled with spinach, prosciutto, sun‑dried tomatoes and pine nuts, served with a velvety Morbier sauce and crispy, flower‑shaped potato roses. An elegant Italian‑inspired dish, easy to make for a refined dinner.
MediumItalianServes 4
Printable version with shopping checklist
Source Video
1h 8m
Prep
45m
Cook
14m
Cleanup
2h 7m
Total
Cost Breakdown
Total cost:$29.00
Per serving:$7.25
Critical Success Points
- • Form the potato roses without any slice detaching
- • Tie the roulades tightly enough that the filling stays inside
- • Melt the Morbier over low heat to avoid sauce separation
Safety Warnings
- • Use protective gloves with the mandoline to avoid cuts.
- • Melted butter and hot oil can cause burns; handle with care.
- • The oven reaches 180°C; use oven mitts to remove dishes.
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