Recipe for: Turkey roll stuffed with spinach and sorrel, chanterelle sauce - photo 1
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Recipe for: Turkey roll stuffed with spinach and sorrel, chanterelle sauce

Pikantne Main dishes Regional Cuisine of Poland 90 min Medium 2 wyświetleń ~55.59 PLN * - (0)
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Description

Mazurian turkey roll stuffed with a mixture of fresh spinach and sorrel, served with a creamy chanterelle sauce. The dish combines the spring freshness of tangy sorrel and green spinach with tender turkey meat and an aromatic, slightly buttery mushroom sauce. Inspired by the flavors of Mazury — the forest-scented chanterelles, parsley, and a hint of lemon enhance the flavor of the filling. Serve with pearl barley and young asparagus or sautéed young vegetables. It is aesthetically pleasing when sliced, with the sauce drizzled on the side and fresh parsley as a decoration.

Ingredients Used

Ingredients (22)

Servings:
4
  • Turkey breast 800 g
  • Spinach 300 g
  • Sorrel 150 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Cottage cheese 200 g
  • Chicken egg 2 szt. (~120 g)
  • Breadcrumbs 50 g
  • Butter 50 g
  • Rapeseed oil 30 g
  • Chicken 400 g
  • Sour cream 200 g
  • Chicken broth 150 ml
  • Barley groats 300 g
  • Lemon 1.3 szt. (~100 g)
  • Mustard 30 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Thyme 2 g
  • Parsley 0.7 pęczek (~20 g)
  • ✨ Opcjonalne
  • Dry white wine 50 ml
  • Asparagus 400 g
💰 Szacowany koszt dania: ~55.59 PLN (13.90 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Filling

1

Prepare the filling ingredients. Wash the spinach and sorrel under running cold water, checking the leaves for sand and damage. Dry the leaves in a salad spinner or thoroughly pat them dry with paper towels. Chop the onion into small cubes and finely chop the garlic.

Ingredients: Spinach, sorrel, Onion, Garlic
Use a salad spinner or two kitchen towels to thoroughly remove the water; excess moisture will make the filling too runny.
2

In a large skillet, heat 15 g of butter and 15 g of rapeseed oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until it becomes translucent and golden. Add the garlic and sauté for 30 seconds until fragrant. Gradually add the chopped spinach, stirring until it wilts (2-3 minutes), then add the sorrel and sauté for another 1-2 minutes until the leaves are tender but not overcooked. Transfer to a plate and let cool.

Ingredients: Butter, Rapeseed oil, Onion, Garlic, Spinach, sorrel
Use a 24-28 cm non-stick frying pan. Control the temperature — too high heat will burn the onion, too low will cause the vegetables to "boil" and release too much water.
3

Transfer the cooled leaves to a large bowl. Add the cottage cheese, egg, breadcrumbs, 2 pinches of salt, 1 pinch of pepper, and 1 teaspoon of dried thyme. Grate the zest from half a lemon (about 1 teaspoon of zest). Mix everything thoroughly with a spoon until the ingredients combine into a cohesive filling. If the filling is too wet, add a little breadcrumbs; if too dry, add 1-2 tablespoons of sour cream.

Ingredients: Cottage cheese, Breadcrumbs, Salt, Black pepper, Thyme, Lemon, Spinach, sorrel
Use a wooden spoon or spatula. The filling should be moist but not liquid — it should be easy to shape into a roll by hand.

Roll

4

Prepare the turkey breasts: wash and dry with a paper towel. Place the breast on a cutting board, cut it lengthwise without cutting all the way through, and open it like a book to achieve a thickness of about 1-1.5 cm. If the pieces are too thick, cover with plastic wrap and gently pound with a meat mallet to avoid tearing.

Ingredients: Turkey breast
Use a long, sharp knife for even slicing and a soft meat mallet. The best cutting board is a wooden or non-slip plastic one.
5

Lay the turkey fillets on a board, spread a thin layer of mustard (about 30 g) over the surface, and season with 1-2 pinches of salt and freshly ground pepper. Along one edge, evenly spread the prepared filling along the longer side, leaving a 2-3 cm free edge. Roll tightly towards the longer side, using plastic wrap or your hand to help keep the roll compact.

Ingredients: Mustard, Salt, Black pepper, Turkey breast, Cottage cheese, Spinach, sorrel
Use kitchen twine to tie it up with 3-4 knots every few centimeters, so the roulade doesn't fall apart during frying and baking. If you don't have twine, you can use toothpicks.
6

In a large skillet, heat 15 g of butter and 15 g of canola oil over high heat. Sear the roll on each side for 2 minutes, until the surface is nicely browned. Then transfer the roll to a baking dish or a rack in a tray and place it in an oven preheated to 180°C (top and bottom heat). Bake for 25-30 minutes, until the center reaches about 68-70°C (juicy meat) or until the juices run clear when pierced.

Ingredients: Butter, Rapeseed oil, Turkey breast
Use a kitchen thermometer to check the internal temperature. The best baking dish is a heat-resistant container measuring about 25x20 cm. After baking, let the roll rest for 10 minutes to allow the juices to stabilize.

Chicken sauce

7

While baking the roulade, prepare the sauce. Clean the chanterelles (remove any forest debris), and cut the larger ones in half. In a wide skillet, heat 15 g of butter over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened. Add the chanterelles and sauté for 6-8 minutes until they release their water and lightly brown.

Ingredients: chicken, Onion, Butter
Use a brush or a pastry brush and a knife for the chicken; do not soak the mushrooms in water, as they will lose their flavor. A pan with a diameter of 26 cm will be convenient.
8

If you are using wine, add 50 ml of white wine and cook for 1-2 minutes to evaporate the alcohol. Pour in 150 ml of broth and cook for 2-3 minutes. Reduce the heat, add 200 ml of cream and add 1 teaspoon of thyme, 1 pinch of salt, and freshly ground pepper. Cook on low heat for 4-6 minutes until the sauce thickens. Finally, add 10 g of butter and chopped parsley, and mix.

Ingredients: Sour cream, Thyme, Salt, Black pepper, Butter, Parsley, chicken
Reduce the sauce over low heat, stirring occasionally to prevent the cream from burning. The sauce should lightly coat the spoon.

Buckwheat

9

Cook the bulgur: add 300 g of bulgur to a pot, pour in 600 ml of water, and add 1 pinch of salt. Bring to a boil, reduce the heat, and cook for 25-30 minutes covered, until the bulgur is soft but firm. Drain excess water and fluff with a fork.

Ingredients: Barley groats, Salt
Use a pot with a thick bottom to avoid burning. The water ratio of 1:2 (grains:water) works for most groats; check while cooking.

Additions

10

If you are serving asparagus, snap off the woody ends and peel the lower part if necessary. Blanch the asparagus in salted boiling water for 2-3 minutes (depending on thickness), then transfer to a bowl of ice water to stop the cooking process and preserve the color. Dry.

Ingredients: asparagus, Salt
Use a large pot of boiling water and a bowl of ice to quickly cool the asparagus. Asparagus is optional; you can serve young carrots or peas instead.

Assembly and serving

11

Remove the roll from the oven and let it rest for 10 minutes. Remove the string and slice the roll into pieces 1.5-2 cm wide. On a plate, arrange a portion of barley, place the slices of the roll next to it, drizzle a portion of chanterelle sauce over it, and add a few blanched asparagus (optional). Sprinkle everything with chopped parsley and lightly drizzle with lemon juice to taste.

Ingredients: Turkey breast, Barley groats, Sour cream, chicken, Parsley, Lemon, asparagus
Use a sharp, long knife for thin and even slicing of the roulade; make cuts in one decisive motion. Allowing the meat to rest is key for the juices to distribute evenly.

Final notes

12

Check the taste before serving – you can add a bit of salt, pepper, or lemon juice if needed. You can serve the remaining sauce in a sauceboat. Store leftovers in the refrigerator in a closed container for up to 2 days.

Ingredients: Salt, Black pepper, Lemon
If you plan to reheat leftovers, do so gently over low heat, adding a bit of broth or cream to restore the creaminess of the sauce.

Fun Fact

💡

In Masurian cuisine, simple forest products like mushrooms were often combined with local poultry — chanterelles and game were valued for their strong aroma, and the addition of sour sorrel is a traditional spring way to cut through richness.

Best for

obiad niedzielny przyjęcie wiosenne rodzinne świętowanie

Tips

🍽️ Serving

Serve the roll in thin slices, with the sauce served separately or gently drizzled over the slices. A light salad of young leaves and a glass of dry white wine complement the dish well. For a contrast in texture, serve al dente pearl barley.

🥡 Storage

Store in the refrigerator for up to 48 hours in an airtight container. To reheat, place the slices in a dish with a little sauce and heat in the oven at 140°C for 10-12 minutes or in a pan over low heat to avoid drying out the meat.

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