Ricotta and Cranberry Stuffed Turkey Roll

Food and nutrition


Portions:4

Preparation:15

Cooking:10
Published on 1 December 2019
by Isabelle Huot

Ingredients

Nutri-notes

This December, I thought I’d offer you a recipe that brings two classics together: turkey and cranberries! A happy union that evokes the joy of being with family. This express version can even be enjoyed on a busy weekday night. This recipe is sure to please both young and old!

 

4 120-g turkey cutlets

250 mL (1 cup) ricotta (20% M.F. or less) 

8 basil leaves, chopped

60 mL (¼ cup) dried cranberries

45 mL (3 tbsp.) chopped pistachio nuts

10 mL (2 tsp.) olive oil

Salt and pepper

Nutritional Values

Calories:290
Total lipids:12
Total carbohydrates:11
Proteins:35

Directions

  1. Place the turkey cutlets between two sheets of parchment paper and flatten them using a rolling pin.
  2. Place the cutlets on a tray.
  3. Add salt and pepper to the cutlets.
  4. Spread a thin layer of ricotta and garnish with cranberries and pistachios.
  5. Add a few basil leaves.
  6. Roll the cutlets and secure with toothpicks.
  7. Heat the oil in a non-stick pan and cook the rolls for about 10 minutes or until the turkey loses its pink colour.
Isabelle Huot
Doctor in nutrition, spokesperson for the Kilo Cardio weight loss program
Kilo Cardio
Énergie Cardio's Kilo Cardio weight loss program handbook, by Isabelle Huot, Josée Lavigueur et Guy Bourgeois.