(By Chef Sandeep Kalra, Director of Culinary, Pullman New Delhi Aerocity)
Ingredients:
. Turkey breast – 200 gm
. Sage – 1 tsp
. Saute chopped onion – 60 gm
. Chopped chicken sausage – 2
. Fresh breadcrumbs – 30gm
. Butter – 20gm
For sauce:
. Chicken or turkey stock – 150ml
. Butter – 20gm
. Refined flour – 20gm
. Dry white wine – 150 ml
. Roughly chopped onion, garlic, carrot, celery- 150gm
Accompaniment:
. Broccoli – 40 gm
. Carrots — 40gm
. Zucchini – 40gm
. Potato wedges – 90 gm
. Cherry tomato – 40 gm
. Seasoning to taste
Method of Preparation:
. Take turkey breast and flatten with mallet or rolling pin, seasoned with salt and pepper.
. In a bowl mix fresh breadcrumbs, sage, sausage, onion and seasoning.
. Place flattened turkey on cling film or aluminum foil, stuffed with sage mix roll tightly with covering all sides by scallops. Place roll in fridge for 40 to 60 minutes to hold its shape.
. For healthy cooking it can be steamed in steamer for 17 to 20 min.
. For baking, preheat oven at 180 degrees C, roast roulade on a bed of roughly cut vegetable for 17 to 20 minutes.
. For sauce: In a pan heat fat add cut vegetable toss with seasoning glazed with maple syrup. In another pan add fat and refined flour mix well for a while add white wine cook for 2 minutes then add stock and juice from cooking tray cook for 6 to 7 minutes sauce is ready.
. Serve succulent turkey roulade with fried potato wedges and maple glazed toss vegetable.
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