Turkey meat is healthy and incredibly tasty. Cutlets, goulash, chops are prepared from it. And this is not the whole list of dishes. And for the holiday, many housewives bake a turkey roll in the oven. Its recipes are so simple that even a novice cook can easily cope with this task.
This simple, at first glance, roll is obtained with a delicate and slightly sweet taste. And its aroma will immediately gather all your household at the dinner table!
On a note! For the preparation of the roll, it is better to choose a turkey breast. Just open it like a book, rub it with seasonings and salt. It remains only to decide on the filling and form a roll. The main thing - be sure to fasten it with a thread or toothpicks!
Composition:
- 0.3 kg turkey fillet;
- salt;
- carrot;
- 2-3 garlic cloves;
- freshly ground allspice pepper.
Cooking:
Attention! It turns out delicious roll of minced turkey or minced meat. Such an appetizer can be stuffed with any filling.
Fragrant gourmet snack
A truly festive dish will be a turkey roll with cheese, sun-dried tomatoes and mushrooms. This appetizer will be appreciated by every gourmet.
Composition:
- turkey thigh;
- 0.2 kg of champignons;
- 0.1 kg of cheese;
- 3 art. l. refined vegetable oils;
- 1-2 sun-dried tomatoes;
- 1 st. l. ketchup;
- 1 st. l. mayonnaise;
- 1 st. l. mustard;
- 1 tsp dried basil;
- salt;
- freshly ground fragrant pepper;
- greenery.
Cooking:
Advice! Turkey meat roll can be cooked on a bed of vegetables. Then you get two in one: both a side dish and a meat dish.
Royal dish on your table
This turkey mushroom roll has a creamy, delicate and smoky flavor at the same time. And its aroma cannot be expressed in words! Try to cook such a truly royal dish.
Composition:
- 1 kg of turkey meat;
- lemon;
- 0.1 kg of cheese;
- 0.4 kg of mushrooms;
- 50 g bacon;
- 30 g basil;
- 40 ml soy sauce;
- a blend of spices;
- 35 g butter;
- 1 st. l. sifted flour.
Attention! Be careful with salt, because soy sauce itself is quite salty.
Cooking:
Interesting roll recipe
Turkey rolls are not only baked, but also boiled. We invite you to try this appetizer.
Composition:
- 0.5 kg turkey breast;
- 0.3 kg of cheese;
- 150-200 g of bell peppers;
- 60-65 g of greens;
- salt;
- freshly ground allspice pepper.
On a note! You can use both fresh bell peppers and canned ones.
Cooking:
In our country, the turkey is unlucky. At Christmas, we have a goose roast, Thanksgiving is not celebrated at all, and the turkey is destined for the role of a niche product for nursing mothers, allergy sufferers, and those who are on a diet. In general, a turkey rarely gets into the periscope of lovers of delicious food, but in vain: behind the praises of supporters of a healthy and diet food For some reason, everyone forgets that turkey is not only healthy, but also tasty meat. If you have underestimated this bird so far, I hope this turkey roll will change your mind. Nice-looking, tasty, juicy and at the same time useful roll will be appropriate both on a festive and on an everyday table.
Turkey roll
Medium
10 minutes + 3 hours
Ingredients
600 turkey breast fillet
400 turkey thigh fillet
400 more. turkey breast fillet
1 tsp coarse salt
1 tsp black pepper
1 tsp fennel seed
2 garlic cloves
Lay the turkey breast fillets flat side down on a cutting board. Holding the knife parallel to the board, make an incision at the thickening of the breast, about 1 cm short of the edge of the meat, then open the meat like a book and lightly flatten the fillet with the palm of your hand to get a large piece of approximately the same thickness. Attach a piece of thigh fillet close to the breast fillet, also cutting and flattening it if necessary. Your target is a large, flat rectangle made up of two fillets.
If desired, you can replace the thigh fillet with a turkey breast fillet: your turkey roll will not look so stylish when cut, but otherwise it will not ruin it. In any case, a good turkey roll is first and foremost good meat, but I didn’t have any problems here, I took the turkey from INDIlight, which is sold in the hypermarket next door, and was more than satisfied.
Place the peas, fennel seeds, garlic, and sage and rosemary leaves in a blender, add a little dried chile, if desired, and blend until smooth. Make shallow cuts on the surface of the fillet rectangle, grate well spicy paste and roll into a tight roll, starting with the thigh fillet so that the red meat is inside the roll. Tie the roll with twine in several places to keep it in shape, and cook in one of the following ways.
In the oven: Fry the turkey roll in butter on all sides until golden brown, then place it on a baking sheet, cover with foil and bake at a temperature of 150 degrees. After an hour, start measuring the temperature in the middle of the roll with a meat thermometer, and once it reaches 65 degrees, remove the roll from the oven and let it rest for another 10 minutes.
IN : pack the roll in a vacuum bag and cook in water heated to 63 degrees for 3 hours. Remove the roll from the bag, pat dry with paper towels and fry in butter until golden brown.
For a more dietary result, roasting the roll can be skipped in both the first and second cases.
Remove the twine, cut the turkey roll into even “washers” and serve with green salad and your favorite sauce. Store the leftover roll in the refrigerator and use in salads, pizzas, sandwiches and sandwiches, or simply eat it cold.
Dietary turkey meat will be useful at a festive or New Year's table! Choose the best recipes.
For the filling, it is better to choose champignons. This roll is served chilled.
- turkey fillet - 0.6 kg;
- mushrooms - 0.5 kg;
- onion turnip - 2 pieces;
- sour cream - 3 table. spoons;
- unflavored vegetable oil;
- salt.
Peel the onion and chop.
Wash the mushrooms and cut into small pieces.
Fry the mushrooms and onions on the middle level of the burner until they are soft and all the liquid has evaporated. Salt.
Rinse, dry and beat off a little turkey fillet. Let's salt it.
Put the fillet on a sheet of foil and grease its surface with sour cream.
We form a roll.
We bake it at a temperature of two hundred degrees for an hour. Ready!
Recipe 2, step by step: turkey roll in the oven
Another quick and easy cooking idea delicious dish from turkey. To stuff the rolls, you can use tomatoes (dried or fresh). It will be delicious if you add pickles or cheese to the filling, it is optimal if the cheese is mozzarella.
We use mayonnaise at will, you can do with sour cream.
- Turkey breast fillet 800 gr.
- Tomatoes - 2-3 pcs.
- Garlic 1 head.
- Sour cream 200 gr.
- Mayonnaise 100 gr.
Finely chop the garlic for the filling.
Remove the stalk from the tomato and cut the vegetable into rings.
Cut the turkey fillet into steaks 5-7 mm thick. Spread the chopped garlic evenly.
Spread tomato slices on top of the garlic, salt, pepper.
Mayonnaise is mixed with sour cream and a little mixture is distributed over the tomato.
Roll up the turkey and place the turkey rolls in a baking dish. The container should be with high edges so that the rolls do not turn around and the juice that the meat will give during cooking does not pour into the oven.
Grease the finished rolls with the rest of the mixture of sour cream and mayonnaise.
We put the rolls in the oven preheated to 180 degrees for 50 minutes.
Serve ready-made turkey rolls with a side dish, such as boiled green beans.
Recipe 3: Turkey Rolls with Cheese and Herbs
Turkey meat is unique: it tastes like pork, looks like chicken, but most importantly, it is dietary and you can cook a lot of delicious things from it. For example, I offer a recipe for turkey rolls with cheese, sweet peppers and herbs. The uniqueness of this dish is that it can be both hot and an appetizer, if the finished rolls are cut into rings and served.
- Turkey fillet - 650-700 g (it is desirable that the fillet be such long wide strips)
- Sweet pepper - 1 pc. (you only need half)
- Cheese - 100 g (can be any medium soft or soft, for example, suluguni)
- Cream -0.5 cup (10% or more)
- Olives - 10 pcs. (these are the black ones)
- Garlic - 1 head
- Spicy herbs - 1 tbsp. spoon (oregano, thyme, mint, etc.)
- Pepper
- Olive oil
- Toothpicks or food string to secure the rolls
First, prepare the turkey fillet. We beat off each strip on both sides. To do this, I use a cutting board, mallet and cling film so that it does not fly in all directions. It is better to beat with the side of the mallet that has teeth. After that, we salt, pepper each piece, put it in a separate cup, sprinkle with herbs, mix and let stand while we prepare the filling.
For the filling, grate the cheese on a coarse grater. Sweet pepper cut into small cubes. Olives and garlic finely-finely. Mix everything in a separate cup, add herbs for flavor, mix. You don’t need to fill the filling for rolls with anything - the cheese will melt during cooking and hold all the components together.
Now we form rolls. We lay out each piece of turkey, at the beginning we put a couple of tablespoons of the filling and carefully fold it, trying to ensure that all the filling is inside. When the roll is ready, we chop it off with toothpicks or tie it with food threads so that it does not open during the cooking process. Repeat for each roll.
Turn on and preheat the oven to 185°C.
While the oven is preheating, we need to fry our turkey rolls on both sides. To do this, pour a couple of spoons into the pan olive oil, put a sprig of thyme and let it heat up so that a pleasant smell goes, then lay out the rolls and fry on both sides until golden brown.
Put the fried rolls in the baking dish in the oven. We add a pinch of salt, a little pepper and herbs to the cream, and then pour them into baking dishes so that the rolls are in this sauce. We send it to the oven for half an hour.
After 30 minutes, our turkey rolls are ready.
It remains only to serve and serve. Perfect with fresh vegetables!
And you can, as I said, cut the cooled rolls into rings and serve as an appetizer, sprinkled with chopped herbs.
Recipe 4: Turkey fillet roll with prunes
Turkey roll with prunes and champignons - tasty and elegant holiday dish. The basis of it is the tender flesh of a turkey. As a filling, a mixture of prunes and champignons and carrots fried in vegetable oil is used. The connecting links of the filling are hard cheese and mayonnaise, which give the dish spicy taste. And ground ginger and black pepper fill the dish with delicious flavor notes.
- turkey pulp - 0.9-1 kg
- pitted prunes - 100 g
- champignons - 100 g
- carrots - 50 g
- hard cheese - 50 g
- mayonnaise - 4 tbsp. l.
- refined sunflower oil - 2.5 tbsp. l.
- ground ginger - ½ tsp
- ground black pepper to taste
- salt - to taste.
Put the prunes in a bowl, pour boiling water over and let the liquid cool. If desired, you can boil the fruits for 2 minutes.
Rinse the champignons carefully or, if they are slightly dirty, wipe them with wet wipes. Cut the mushrooms into slices.
Wash the carrots, peel and cut into sticks.
Dry the prunes and cut into strips.
Pour 2 tbsp into the pan. l. sunflower oil. Fry the mushrooms on it for 5 minutes.
Add carrots.
Continue frying over low heat for another 5 minutes. Salt and pepper to taste. Stir and remove from heat.
Transfer the carrots and mushrooms to a bowl. Add prunes.
Grate the cheese on a coarse grater.
Add cheese and 2 tbsp. l. mayonnaise to the mushroom mass. Mix thoroughly.
Rinse the turkey flesh cold water and discuss. Cut the meat lengthwise and unfold it like a book.
Lightly beat the turkey with a mallet.
Salt, pepper and sprinkle with ground ginger.
Lay the stuffing over the meat, leaving one edge free.
Roll the turkey into a tight roll and tie it with kitchen string. If you don't have cooking string, use regular string as in this recipe.
Lubricate the roll with the remaining mayonnaise.
Grease a rectangular or oval baking dish with the remaining sunflower oil.
Preheat the oven to 180°C.
Send the form with the roll in the oven to the middle level and bake for 1 hour, pouring periodically with the released juice.
Transfer the browned roll to a cutting board and very carefully remove the threads.
Put the finished turkey roll with prunes and champignons on a large flat dish, decorate with tomatoes, prunes or, for example, herbs and serve. You can cut the roll into slices about 1.2-1.5 cm thick before serving.
Recipe 5: Turkey Thigh Roll (Step by Step)
I offer a recipe delicious recipe from a turkey thigh. To make the meat juicy, it must be marinated in spices, mustard and soy sauce. Bake the roll in foil in the oven. This dish will decorate any table.
- Turkey thigh 1 pc
- Dijon mustard 1 tbsp
- Soy sauce 1 tbsp
- Salt to taste
- Black pepper to taste
- Garlic 2-3 cloves
- Sunflower oil 1 tbsp
Wash and dry the meat. Carefully remove the bone from the thigh.
Salt and pepper the meat.
Cooking marinade for meat from, soy sauce, sunflower oil and minced garlic.
We send the marinade to the meat and coat everything well. Let the meat marinate for 3 hours.
We take out the meat, twist it into a roll and wrap it with a thread. Wrap in foil and put in the oven for 1 hour at 200 degrees. Then we take it out, unfold the foil a little and put the meat back in the oven to brown for 20 minutes.
We take the meat out of the oven, remove the foil and threads, cut into pieces and serve.
Recipe 6: Turkey roll with vegetables in the oven
- turkey drumstick - 1 pc;
- eggplant - 1 pc;
- carrots - 2 pcs;
- celery stalk - 2 pcs;
- onion - 1 pc;
- sweet red pepper - 1 pc;
- young zucchini - 3 pcs;
- parsley - 1 bunch;
- tomato paste - 1 tbsp. a spoon;
- chicken eggs - 1 pc.;
- salt - 1.5 tsp
All vegetables, except for two zucchini, finely chop and stew, lightly salting.
put the vegetables on a plate, let cool
Now chop the turkey drumstick in a meat grinder or chop in a blender (I scrolled in a blender)
Following the turkey in a blender (or in a meat grinder), scroll a bunch of parsley, add to the turkey, mix.
Now add an egg to the turkey, slightly diluted with water tomato paste(1 tablespoon), salt, seasonings to taste, mix everything thoroughly.
Add cooled vegetables and mix well.
Now turn on the oven, preheat to 180 degrees. Take the molds (I have disposable foil). Grease molds with vegetable oil. Cut the zucchini into thin slices, lay out the molds with them.
Spread the zucchini on the bottom and on the sides.
Now put the stuffing into the molds.
These are the forms you should get.
Cover the molds with foil and make an incision in the middle. Put in the oven, bake for 15 minutes, then remove the foil and bake for another 30 minutes. After the time has elapsed, remove the roll and measure the temperature inside with a thermometer, it should be about 80 degrees. If the temperature is not yet high enough, leave the roll for another 10 minutes to bake. Then turn off the oven and let the roll stand in the oven for a while.
At this time, you can make the sauce for the roll. I make from yogurt or sour cream with herbs.
Recipe 7: Roll with Spinach and Turkey Thigh Nuts
This tasty and bright turkey roll with nuts and spinach will be a favorite on any holiday table.
- Turkey (thigh fillet) - 600 g
- Spinach (frozen) - 50 g
- Walnuts - 70 g
- Sweet pepper - 0.5 pcs.
- Fresh rosemary - 4 sprigs
- Dried thyme - 1 tsp
- Ground paprika - 1 tsp
- Dried oregano - 0.5 tsp
- Ground black pepper - 0.5 tsp.
- Vegetable oil - 4 tbsp. l.
- Salt - to taste
- Mustard (grained) - 3 tbsp. l.
- Sugar - 1 tsp
Prepare necessary products. If the spinach is frozen, then it must be thawed and squeezed.
For marinade, mix spices and spices, add vegetable oil.
Stir the marinade to a paste.
Cut the turkey meat and flatten it so that a rectangular layer is obtained. Cut off the meat.
Coat the meat on all sides with the prepared marinade.
Leave the turkey to marinate for 15-20 minutes.
While the turkey is marinating, cut the pepper into cubes.
Finely chop the walnuts with a knife or mash with a masher.
Place turkey meat on cling film.
Spread spinach on top.
Spread the walnuts over the spinach.
Put sweet pepper on one side.
Gently and securely roll the turkey meat with spinach, nuts and bell peppers into a roll and tie with kitchen string.
Spread parchment paper on a baking sheet, grease it with a little oil. Lay out the turkey roll. (To prevent the meatloaf from sticking or burning to the parchment, place wooden skewers under the roll. This is very convenient.) Slip rosemary sprigs under the thread in different places.
Close the roll with foil and send to the oven to bake for an hour and a half at a temperature of 190 degrees.
Mix mustard with sugar.
Remove the meatloaf from the oven, remove the rosemary branches and coat the meat with mustard on top. Send to the oven for another 15 minutes.
Cool turkey roll with spinach and nuts, remove threads and cut meat snack slices.
Bon Appetit!
Recipe 8: Stuffed Turkey Roll (with photo)
Turkey meat has recently gained more and more fans. And this is not surprising, because it is a valuable nutritious, but low-calorie product that does not cause allergies. Therefore, turkey dishes are suitable for children's and diet food. There are many recipes for cooking turkey, and today we will cook stuffed turkey roll. It's gentle and juicy dish with aromatic and spicy stuffing- a real find for those who love tasty and healthy food.
- Turkey fillet 1 kg
- Onion 1 pc.
- Mushrooms 70 g
- Bacon 50 g
- Cheese (cream) 150 g
- Salt to taste
- The black ground pepper taste
- Ground paprika to taste
- thyme to taste
- Rosemary to taste
- Dried basil to taste
- Vegetable oil for frying
- Butter for greasing the roll
Fillets are best for making rolls. To make the meat even more tender, we wash it with running water, remove the films and beat it with a special hammer evenly on both sides. Salt and sprinkle the turkey meat with spices. Both the listed spices and the mixture of spices "For the bird" will do.
Lubricate the pan with vegetable oil and fry the pieces of bacon on it. When it is browned, after 3-4 minutes, remove it with a slotted spoon so that the excess oil is glassed back into the pan - we will fry the washed, peeled and chopped champignons on it. And after a couple of minutes after frying, add finely chopped onions to them. After 5-7 minutes, we take out the finished fried duet and put it in a plate with bacon. Salt a little and mix the filling of our roll properly.
Lubricate the fillet with cream cheese or, if you use regular cheese, you can grate it and sprinkle the fillet. You can simply cut into small pieces and carefully lay out the inner surface of the future roll. And on top of the cheese we lay out the filling of bacon, mushrooms and onions. Spread the filling evenly, and then roll the fillet into a roll, tie it with kitchen string so that the roll does not open during cooking. We put the oven to warm up, we need a temperature of 200 degrees. In the meantime, sprinkle the roll with spices from the outside, grease with butter and transfer to a baking sheet or baking dish. Bake stuffed turkey roll for 1.5 hours.
When the roll is ready, your kitchen will be filled with a truly incredible aroma. Ready stuffed roll can be served as a second hot dish, cutting off small slices from it. Also, this dish is great as cold appetizer. Which option is better - you choose! Bon Appetit!
They can be a wonderful way out when cooked according to familiar recipes meat already seems boring and not too tasty. Considering that the dish can be stuffed with virtually anything, we can say that the same turkey roll will never get bored. Unless you get tired of cooking it. However, the cooking process is simple and not so long, so such a moment will not come soon.
Preparing the "wrapper"
Construction of any meatloaf begins with the preparation of the base - that is, meat. If a bird acts as it, most often a turkey fillet roll is made. Alternatively, minced meat from any part of the carcass can be used. It is believed that rolls from minced meat are more juicy, but this is a delusion: rather, they are more loose. They don't hold their shape well and don't bake well either. The processing of the fillet at the beginning is always the same: it is cut in such a way that it looks like a square, wrapped in a film and beaten a little - better with a wooden mallet so as not to ruffle the meat. After that, you can proceed to the "writing" of the filling.
Roll with brisket and nuts
Very tasty, tender, juicy and hearty meal, but you will have to tinker with the filling. First in a mixture of olive and butter two large chopped onions are fried. They are transferred to a bowl, and in their place is placed 150 grams of smoked brisket, diced. Having achieved a golden hue, add crushed pine nuts (a handful), zest from two lemons, a little fresh sage and chopped four garlic cloves to it. After a minute of frying, the mass is transferred to the onion and mixed with the addition of half a glass of crackers, chopped parsley, eggs and seasonings. The baking sheet is covered with two sheets of foil, thin slices of bacon are laid out on it, a beaten fillet (three kilograms) is placed on top. The filling is placed in the middle of it, the edges are bent, the resulting bundle is wrapped in bacon and tied with twine, after which it is packed in foil. It turns out a long roll of turkey. It stays in the oven for two hours. The temperature is set to 190 degrees.
Mushroom filling
Before forming a roll of turkey with mushrooms, the beaten fillet must be further processed: pepper, salt and coat with mustard. One hundred grams of champignons (per kilo of meat) are cut into strips or cubes, fried with six cloves of garlic for about seven minutes. Large bell peppers are crushed into strips and mixed with mushrooms, a sufficient amount of chopped onion and 200 grams grated cheese. The filling is placed on the meat, wrapped beautifully, the turkey roll is rewound with a thread and laid out in a mold. From half a glass of white wine, two tablespoons of mayonnaise and a shot vegetable oil sauce is made. During the baking process, which will take an hour and a half, they need to water the dish. Just before pulling out, the turkey roll is sprinkled with sesame seeds.
apple filling
For her, several small apples are cut into quarters and freed from seeds. Then they are fried in butter. The fire should be strong enough so that the fruits are reddened, but not spread. At the end, the slices are sprinkled with a pinch of cinnamon and a teaspoon of sugar. A prepared fillet is spread on a baking sheet, it is salted and peppered, cooled apples are laid out, and garlic plates are inserted between their cloves. The fillet is rolled up, tied with a thread and smeared with melted butter. This turkey roll will last about an hour in the oven. You can use it both hot, straight from the oven, and cooled down.
Roll with cheese
In this recipe, the meat is also subject to additional exposure: it is salted, peppered and smeared with a mixture of equal parts of table horseradish and French mustard. It is advisable to marinate the fillet for about an hour, but if there is no time, this step can be skipped. Then, in the center of the turkey layer, laid out on foil, slices of five plums, the same number of sun-dried tomatoes, a plate of a pair of garlic cloves and cheese chips are placed. The turkey fillet roll is rolled, tied, tightly wrapped in foil and placed in the oven for an hour at 180 degrees. Then the foil is torn - and back for ten minutes, to get a tan.
holiday dish
This is truly a "ceremonial" recipe! A turkey roll stuffed with a fried onion, a large carrot (everything is cut into small cubes) and ten ringed olives. At the end of the frying, soaked dried apricots (seven pieces), half a glass of peeled pistachios and a full handful of fresh or frozen cranberries are introduced. Almost immediately, the pan is removed from the stove, the filling is mixed and flavored with seasonings, which must include thyme and oregano - the rest is as you like. Before putting it into the turkey meat, the beaten fillet is rubbed with a mixture of pepper, ground cloves and salt, poured over with a glass of white wine and marinated for about half an hour. Already stuffed and tied, the turkey roll is fried to a crust in a frying pan, and then put in the oven, the marinade in which the fillet was aged is poured into the mold, and the dish is brought to softness.
Honey rolls with bacon
Until now, we have been preparing, so to speak, large forms. However, turkey roll can also be prepared in such a way that it is just enough for one serving. For this, the prepared half-kilogram fillet is cut into quarters. This time we will not stuff the “sausages” with anything. The chops are smeared with two small spoons of honey mixed with cinnamon, rolled up tightly, twisted into strips of bacon and fastened with toothpicks. There are no fillings in them, nothing will fall out, the rolls themselves are small in size, so why wrap threads around them? They are fried on all sides in a frying pan, after which they are “brought to mind” for about eight minutes in a heated oven.
Finally, we can say that cooking is an art, there is always room for imagination and creativity. Therefore, a turkey roll can be stuffed not only with what we have listed. Come up with your own toppings, and good luck with your experiments!
Stuffed turkey rolls are very original and very appetizing dish, which is perfect for everyday life, and for holiday table. As practice shows, despite the unconditional benefits of turkey breast fillet, my household often eats it without much pleasure, since this meat is rather capricious and often turns out to be dry. To my great joy, I discovered that wrapping juicy stuffing in a piece of turkey fillet helps to completely solve this problem and make the turkey extraordinarily attractive to everyone.
Turkey rolls can be made with a wide variety of fillings, focusing on your taste and preferences of your relatives. The most popular toppings for this dish are: fried mushrooms with onion, boiled eggs and fresh green onion, cheese with garlic, cheese with smoked brisket, cheese with bell pepper and many many others. And most importantly - you can come up with a large number of your own filling options, because this unique dish can provide room for creativity and unexpected culinary experiments.
Both children and your men will certainly like these tasty and unusual “surprise” rolls, thanks to which you can feed both of them with a healthy turkey without the slightest resistance. And there is no doubt that it gourmet dish perfect for a festive table and impress your guests with its excellent taste. Stuffed turkey rolls are a wonderful option for a hearty and healthy hot dish both for a holiday and for every day!
Useful information
How to cook stuffed turkey rolls - a recipe for egg and onion rolls in a pan with step by step photos
INGREDIENTS:
- 1 kg turkey fillet
- 5 small eggs
- 1 bol. onion
- 80 g breadcrumbs
- 30 g butter
- 60 ml vegetable oil
- salt, pepper, provencal herbs
COOKING METHOD:
1. In order to cook turkey rolls, first prepare everything necessary ingredients For filling. Peel the onion and cut into thin half-rings or quarter-rings.
2. In a small skillet, heat 2 tbsp. l. vegetable oil and fry the onion over medium heat for 10 - 12 minutes until browned. 
3. Boil 3 eggs in boiling water for 10 minutes, cool in cold water, peel and cut into large cubes. 
4. In a bowl, mix the fried onions and chopped eggs, salt and pepper everything and mix thoroughly. The stuffing for turkey rolls is ready! 
5. Cut the turkey fillet into large portions. Beat each piece as thin as possible and sprinkle on both sides with salt and Provence herbs. 
6. In the center of each piece of fillet, put a tablespoon of filling and a small slice of butter. Roll the turkey fillet into a roll so that the filling is well closed inside, and secure the roll with 2-3 wooden toothpicks.
Comment! Forming rolls from turkey fillet is somewhat more difficult than from chicken fillet, because it has a denser structure and therefore less flexible. For this reason, rolls are difficult to give correct form and how to secure them. But there is nothing wrong with that, because after breading and quick frying in a hot pan, they are well sealed and all the filling remains inside.
7. To coat the rolls, beat the remaining two eggs with a fork in a small bowl. mix breadcrumbs with a little salt and pour in an even layer on a plate. Gently dip each turkey roll in the eggs and then roll on all sides in breadcrumbs.
Advice! You should not pour all the breadcrumbs into a plate at once, as they quickly get wet, stick together into lumps and cease to fulfill their functions. It is better to add breadcrumbs for breading gradually in the process of spending them.
8. In a large frying pan, heat the vegetable oil well and put the turkey rolls with the seam down, so that it fries as soon as possible and fixes the filling inside. 
9. Cook the rolls over medium heat for 2 - 3 minutes until golden brown then turn them over and fry on the other side. 
10. Cover the pan with a lid and bring the rolls to readiness over low heat for 20 minutes.
I fried the rolls in portions in two runs and in total I got 8 of them. But some of them were of such an impressive size that they had to be cut into two separate portions.
Appetizing, tasty and very satisfying stuffed turkey rolls are ready! They can be served with any side dish, remembering to remove all toothpicks from them first. Bon Appetit! 
