Stuffed Turkey Steak Rolls

These tender and juicy Turkey Steak Rolls are perfect for a special dinner or festive gathering. Filled with a savory mix of vegetables and chorizo, pan-seared, and then baked to perfection, they offer a delightful blend of flavors. Customize the filing with your favorite ingredients for even more flavor!

Servings: 4-6

Prep Time: 40 minutes

Cook Time: 30-40 minutes

Ingredients

For the Turkey Steaks:

• 1 kg thin-cut turkey breast steaks

• Toothpicks (enough to secure each roll)

Marinade the Steaks:

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1.5 teaspoons smoked paprika

• 0.5 teaspoon dried rosemary

• Salt and pepper, to taste

• Juice of 1 orange

For the Filling:

• 1 red pepper, chopped

• 1 yellow pepper, chopped

• 150g mushrooms, chopped

• 50g celery, chopped

• 5 cloves garlic, minced

• 1 medium onion, finely chopped

• 0.5 choriço sausage, diced

• 1 tablespoon olive oil

• 2 bay leaves

• 1 tablespoon tomato paste

• 1 teaspoon cumin powder

• 1 teaspoon smoked paprika

• 0.5 teaspoon dried parsley

• Salt and pepper, to taste

• ½ cup white wine

For Wilting the Spinach:

• 150g fresh spinach leaves

• Hot water (to wilt)

• Ice water (for blanching)

For the Sauce:

• 2 cups chicken or vegetable broth

• 0.5 teaspoon garlic powder

• 0.5 teaspoon dried rosemary

• 0.5 teaspoon smoked paprika

• 0.5 teaspoon dried parsley

• 0.5 teaspoon cayenne pepper (or to taste)

• 0.5 teaspoon cumin powder

• 1 tablespoon tomato paste

• Salt and pepper, to taste

Final Touches:

• Cheese slices (one per roll)

• Roasted walnuts, chopped

• Fresh parsley, finely chopped, for garnish

Instructions

1. Prepare and Marinate the Turkey:

• Trim any membranes from the turkey steaks to keep them lean.

• Gently pound the steaks to a uniform thickness for easier rolling.

• In a bowl, mix olive oil, garlic powder, smoked paprika, dried rosemary, salt, pepper, and orange juice.

• Coat each turkey steak in the marinade and let them sit covered in the fridge while you prepare the filling.

2. Prepare the Filling:

• Dice the red and yellow peppers, mushrooms, celery, garlic, onion, and chorizo.

• In a pan over medium heat, add one tablespoon of olive oil and cook the diced chorizo for 2-3 minutes until slightly crispy.

• Add minced garlic, onion, celery, salt, and bay leaves. Sauté for 4-5 minutes until onions are translucent.

• Stir in tomato paste, cumin, smoked paprika, dried parsley, and black pepper. Cook for one minute.

• Pour in white wine and let it simmer for 2-3 minutes to reduce.

• Add the chopped peppers and mushrooms, cooking until tender. Taste and adjust seasoning. Let the filling cool.

3. Wilt the Spinach:

• Bring a pot of water to a boil. Blanch the spinach leaves for 15-30 seconds, then transfer them to ice water to cool.

• Drain and lay the spinach flat on a plate.

4. Assemble the Rolls:

• Lay a turkey steak flat. Top with a layer of spinach and 1.5 spoonfuls of the filling (adjust as needed based on steak size).

• Roll the turkey steak tightly and secure it with toothpicks or kitchen twine. Repeat with all steaks.

5. Pan-Sear the Rolls:

• Preheat your oven to 375°F (190°C) and prepare a baking dish.

• In a skillet, heat 1.5 tablespoons of olive oil over medium-high heat. Sear each roll for 2-3 minutes on each side until golden brown.

• Place the seared rolls in the baking dish.

6. Prepare the Sauce:

• In a bowl, mix chicken broth, garlic powder, dried rosemary, smoked paprika, dried parsley, cayenne pepper, cumin, tomato paste, salt, and pepper.

• Pour the sauce over the turkey rolls in the baking dish, ensuring they are nearly submerged. Cover with foil if desired.

7. Bake the Rolls:

• Bake for 25-30 minutes, flipping halfway through to ensure even cooking.

• If using foil, remove it after 30 minutes and place a slice of cheese on each roll. Return to the oven for an additional 10 minutes until the cheese is melted and golden.

8. Garnish and Serve

• Remove the rolls from the oven and sprinkle with freshly chopped parsley and roasted walnuts.

• Carefully remove any toothpicks or twine before serving.

• Serve warm alongside creamy mashed potatoes and a crisp salad.