Turkey rolls with stuffing are a very original and very appetizing dish that is perfect for both everyday life and the 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 quite capricious and often turns out to be dry. To my great delight, I discovered that wrapping the juicy stuffing in a piece of turkey fillet completely solves this problem and makes the turkey extraordinarily appealing to everyone.

Turkey rolls can be made with a wide variety of fillings, focusing on your taste and the preferences of your family. The most popular fillings for this dish are: fried mushrooms with onions, boiled eggs and fresh green onions, cheese with garlic, cheese with smoked brisket, cheese with bell peppers and much, much more. And most importantly, you can come up with a large number of your own filling options, because this unique dish can provide scope for creativity and unexpected culinary experiments.

These tasty and unusual “surprise” rolls will certainly please both children and your men, thanks to which both of them can be fed healthy turkey without the slightest resistance. And there is no doubt that this exquisite dish is perfect for a festive table and will amaze your guests with its excellent taste. Turkey rolls with stuffing are a wonderful option for a hearty and healthy hot dish for both holidays and every day!

Useful information How to cook turkey rolls with stuffing - recipe for egg and onion rolls in a frying pan with step-by-step photos

INGREDIENTS:

• 1 kg turkey fillet
• 5 small eggs
• 1 patient onion
• 80 g breadcrumbs
• 30 g butter
• 60 ml vegetable oil
• salt, pepper, Provençal herbs

COOKING METHOD:

1. To make turkey rolls, first prepare all the necessary ingredients for the filling. Peel the onions and cut into thin half rings or quarter rings.

2. In a small frying pan, 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. Mix fried onions and chopped eggs in a bowl, add salt and pepper and mix thoroughly. The turkey roll filling 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 Provençal herbs.

6. Place a tablespoon of filling and a small slice of butter in the center of each fillet piece. Roll the turkey fillet into a roll so that the filling is well covered inside, and secure the roll with 2 - 3 wooden toothpicks.

Comment! Forming rolls from turkey fillet is somewhat more difficult than from chicken fillet, since it has a denser structure and therefore less flexible. For this reason, it is difficult to give the rolls the correct shape and fix them properly. But there’s nothing wrong with that, since after breading and quick frying in a hot frying pan, they are well sealed and all the filling remains inside.

7. To bread the rolls, beat the remaining two eggs with a fork in a small bowl. Mix breadcrumbs with a little salt and spread in an even layer on a plate. Gently dip each turkey roll in the eggs and then roll in breadcrumbs on all sides.

Advice! You should not pour all the breadcrumbs into the plate at once, as they quickly get wet, stick together into lumps and cease to perform their functions. It is better to add breadcrumbs gradually as you use them.

8. Heat the vegetable oil in a large frying pan and place the turkey rolls, seam side down, so that they fry as quickly as possible and fix 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 cook the rolls until cooked over low heat for 20 minutes.

I fried the rolls in two batches and I got 8 of them in total. But some of them were so large that they had to be cut into two separate portions.

Appetizing, tasty and very filling turkey rolls with stuffing are ready! They can be served with any side dish, making sure to remove all the toothpicks first. Bon appetit!

The beauty of this dish is that you can cook it according to a specific recipe, or you can get creative with the filling, size and spices. Both vegetables and fruits and berries, fresh, fried or stewed, can serve as minced meat. You can make one large roll and cut it before serving, or you can make small portions. You can also serve this meat either hot or cold.

Turkey fillet rolls stuffed with cheese in the oven

Ingredients:

• fillet – 600 g;
• cheese – 200 g;
• – 100 g;
• sour cream – 50 g;
• dried apricots – 6 pcs.;
• egg – 1 pc.;
• garlic – 3 cloves;
• flour – 60 g;
• basil – 6 leaves;
• salt, sage, pepper, thyme.

Preparation

We cut the fillet into thin pieces; from such a piece of fillet we usually get 3 large steaks. We beat them as thin as possible, and so that they do not tear, we lubricate the board with water.

The thinner we beat the meat, the easier it will be to wrap the filling there. Sprinkle with salt and pepper, grated thyme and sage, and leave to marinate a little. Grate the cheese, cut the bacon into cubes, garlic into slices, dried apricots into strips, and chop the basil. Now put an equal amount of bacon, cheese, garlic, basil and dried apricot filling on each piece. Bacon is added for juiciness, because... Turkey is quite dry meat, especially fillet. Sprinkle one edge of each piece with flour and lightly pour beaten egg over it with a spoon, wrap each fillet so that the flour and egg seal the roll. We will bake our rolls in the oven, but before that you can fry them a little in a frying pan with a drop of oil so that a crust forms and all the juice is sealed inside. Next, we place thyme sprigs on the sheet, they will serve as a “pillow” and add an extraordinary aroma to the meat, place the rolls on top and bake for 30 minutes at 230 degrees. After this, coat the top with sour cream and bake for another 10 minutes until they are browned.

Turkey breast rolls with prunes in the oven

In this recipe, we will cook the turkey in such a way that after cooking we will be left with a gorgeous sauce with which it can be served.

Ingredients:

• breast – 600 g;
• garlic – 2 cloves;
• bacon - 6 strips;
• carrots – 1 pc.;
• seedless – 14 pcs.;
• dry wine – 200 ml;
• cream – 100 ml;
• salt.

Preparation

Wash the fillet well and dry it, cut it lengthwise into 3 flat pieces. Beat each fillet with the flat side of a kitchen hammer on both sides and season well with salt. Pour hot water over the prunes, cut the carrots lengthwise into cubes, and chop the garlic. For each chop we put 3 prunes, a couple of sticks of carrots, and a little garlic. We roll the meat into rolls, wrap each one with two pieces of bacon and wrap it with thread so that they do not fall apart. Place the rolls in a deep container, greased with oil, pour in the wine and cream, throw in the remaining prunes and bake for 45 minutes at 190 degrees. When serving, pour the sauce from the mold, during which time it will evaporate and become thick and rich.

Step 1: Prepare the turkey meat. Fillet is best suited for making a roll. To make the meat even more tender, rinse it with running water, remove the films and beat it evenly on both sides with a special hammer. Salt and sprinkle turkey meat with spices. Both the listed spices and the “For Poultry” spice mixture are suitable. Step 2: Prepare the filling.
Grease a frying pan with vegetable oil and fry the bacon pieces in it. When it is browned, after 3-4 minutes, remove it with a slotted spoon so that the excess oil drains back into the pan - in it we will fry the washed, peeled and chopped champignons. And a couple of minutes after frying, add finely chopped onion to them. After 5-7 minutes, take out the finished fried duo and put it on a plate with bacon. Add a little salt and mix the filling of our roll thoroughly. Step 3: Stuff the turkey.
Grease the fillet with cream cheese or, if you use regular cheese, you can grate it and sprinkle it over 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 put the filling of bacon, champignons and onions. Distribute the filling evenly, and then roll the fillet into a roll, tie it with kitchen thread so that the roll does not open during cooking. We set the oven to preheat, we need a temperature of 200 degrees. In the meantime, sprinkle the roll with spices on the outside, grease it with butter and place it on a baking sheet or baking dish. Bake the stuffed turkey roll for 1.5 hours. Step 4: Serve the finished stuffed turkey roll. When the roll is ready, your kitchen will be filled with a truly incredible aroma. The finished stuffed roll can be served as a second hot dish, cutting small slices from it. This dish is also great as a cold appetizer. Which option is better is up to you to choose! Bon appetit!

You can speed up the baking time of the stuffed roll by wrapping it in baking foil.

If you use chicken fillet instead of turkey, then after beating, transfer it to cling film. The fillet pieces should “crawl” a little over each other. Using film you can easily roll the meat into a roll.

The finished stuffed roll can be served garnished with chopped herbs. And also with sauces, ketchup and mustard.

Experiment with roll filling options. You can, for example, exclude bacon, replace onions and mushrooms with sweet bell peppers and dor blue cheese.

Turkey meat dishes are gaining more and more popularity, because this meat is low-calorie and will not cause allergies, which allows it to be used in dietary and baby food.

Today we will learn how to cook turkey roll - juicy and tender meat with aromatic filling.

Turkey roll - basic cooking principles

For the roll, take the fillet, wash it and beat it with a hammer on both sides so that the meat becomes tender. Then the beaten poultry meat is salted, peppered and flavored with spices. The roll can also be made from ground turkey.

Vegetables, mushrooms, cheese, cottage cheese, bacon, fruits, nuts or berries are used as filling. It all depends on your taste. The vegetables are first fried, stewed or used raw.

The prepared turkey is greased with butter, the stuffing is laid out, and it is wrapped tightly in a roll. Then they tie it with thread so that it does not open during the baking process. Sprinkle the top of the roll with spices and put it in the oven for about an hour and a half.

The finished roll is cut and served as a cold appetizer. This dish will look great on the holiday table.

Recipe 1. Turkey roll

Ingredients

kilogram of turkey fillet;

two pieces each of sweet pepper, onion and carrot;

300 g each of cheese and champignons;

150 g breadcrumbs;

60 ml vegetable oil.

Cooking method

1. Rinse the peeled onion and cut into half rings. Place the frying pan on the fire, add oil and sauté the onion until half cooked.

2. Grate the peeled carrots on a large segment of a grater, place them on the onion, add a little water and simmer over low heat until tender.

3. Rinse the pepper, remove the seeds and chop into small cubes. We clean the mushrooms, wash them and cut them into thin slices.

4. Wash the fillet, dry it with napkins, make a cut lengthwise not all the way through and unfold it like a book. Beat the resulting piece and sprinkle with spices. We put stewed onions and carrots, chopped bell peppers and mushroom slices on it. Grate Parmesan cheese on top and wrap the meat in a roll. We fix it along the entire length with thread and roll the roll in breadcrumbs.

5. Place the roll in a baking sleeve, place it on a baking sheet and place it in an oven preheated to 200 degrees for an hour and a half.

Recipe 2. Turkey roll with spinach

Ingredients

kilogram of turkey fillet;

spinach – 300 g;

ham – 100 g;

parmesan – 200 g;

eggs – 3 pcs.;

red wine – 2 glasses;

garlic – 2 cloves;

parsley, salt and a mixture of peppers.

Cooking method

1. Sort out the spinach leaves, wash and simmer, adding a little oil. Salt and pepper. Spinach cooks quite quickly, so constantly monitor the cooking process.

2. Break the eggs into a deep plate, add finely chopped parsley and beat well. Add finely grated cheese, salt, pepper and mix. Pour the egg mixture into a heated frying pan and prepare the omelette.

3. Wash the turkey fillet, dry it with napkins and beat it with a hammer. Rub the resulting meat with salt, garlic and a mixture of peppers.

4. Place omelette, spinach and ham, cut into thin slices, on the beaten fillet. We form a roll and tie it with thread.

5. Place a deep frying pan on the fire, pour a little oil and fry the roll on all sides until golden brown. Then pour in a glass of wine, cover with a lid and simmer until the liquid evaporates. Turn the roll over, pour in the second glass of wine and cook until it evaporates. Cool the finished roll, cut into pieces and serve as a cold appetizer.

Recipe 3. Turkey roll with spices

Ingredients

half a kilogram of turkey fillet;

two tbsp. spoons of mustard seeds;

a glass of red wine, Port and orange juice;

one and a half teaspoons of salt;

2 tbsp. l. dried green pepper.

Cooking method

1. Cut the washed and dried turkey fillet in half lengthwise, not all the way through, and unwrap it.

2. Grind dried peppers and mustard seeds in a blender. We use 2/3 of this powder to sprinkle the fillets. Salt, sprinkle with the rest of the spices and add some more salt.

3. Roll the meat into a roll and tie it with thread. Heat the oil in a frying pan and lightly fry the roll. We transfer it into an elongated shape.

4. Pour orange juice and wine into the pan. Bring to a boil and cook for half a minute. Pour into the mold where the roll will be baked. Cover the pan with foil and place on the bottom shelf of the oven. Simmer the roll for about an hour at medium temperature. You can determine readiness by the color of the juice that is released during the cooking process. A light color indicates that the meat is ready.

5. Cool the roll and cut into portions. Serve with a side dish of potatoes.

Recipe 4. Turkey roll with nuts

Ingredients

one and a half kilograms of turkey breast;

60 g butter;

head of red onion;

150 g of any nuts and bread crumbs;

teaspoon orange zest;

2 tsp. fresh rosemary;

150 ml orange juice;

50 g natural honey.

Cooking method

1. Finely chop the nut kernels or lightly grind them in a coffee grinder. Finely chop the peeled onion and rosemary.

2. Place the frying pan on the fire, add half the oil and sauté the onion until soft. Add chopped nuts and fry for a couple more minutes. Pour in bread crumbs, chopped rosemary and orange zest, pour in 2 tbsp. l. orange juice and tbsp. a spoonful of honey. Stir and turn off the heat.

3. Place the remaining orange juice, butter and honey in a saucepan. Place it on the fire, bring to a boil and cook until the sauce begins to thicken.

4. Wash the turkey fillet, dip it in napkins, cut it lengthwise and open the piece of meat like a book. Pound the turkey with a mallet. Spread the filling all over the piece and smooth it out. Roll the fillet into a roll and tie it with thread.

5. Cover the pan with foil and place the roll in it. Top it with honey sauce, salt and pepper. Bake the roll for an hour and a half, while periodically pouring the remaining sauce over it. Remove from the oven and leave for a quarter of an hour. Serve cut into thin slices with any sauce.

Recipe 5. Turkey roll with dried apricots

Ingredients

kilogram of turkey fillet;

a glass of dried apricots;

100 ml soy sauce;

1 tbsp. l. mustard;

spices and pepper;

olive oil;

a handful of walnuts.

Cooking method

1. Clean the turkey fillet from films, wash it well and cut into 1.5 cm thick plates. Cover with cling film and beat with a hammer on both sides.

2. Mix mustard with soy sauce. Dip each piece of meat into the resulting mixture and place it on top of each other. Leave to marinate for half an hour.

3. Wash the dried apricots, pour boiling water over them and leave to swell for five minutes. Then chop it not very finely.

4. Place the chopped piece of turkey on a board, season with pepper and spices. We spread dried apricots over the entire layer and form a roll. Sprinkle the finished rolls with hot red pepper on top.

5. Place the frying pan on the heat and place the rolls, seam side down, in the heated olive oil. Fry on all sides until golden brown.

6. Place the rolls in a mold, sprinkle with chopped walnuts and place in an oven preheated to 200 degrees for a quarter of an hour. Remove from the oven, cover with foil and leave for five minutes. The rolls are ready!

Recipe 6. Turkey roll with prunes

Ingredients

1 kg turkey breast;

15 pcs. pitted prunes;

two carrots;

4 champignons;

2 tbsp. l. sour cream;

1/3 teaspoon coriander;

a mixture of Provencal herbs, salt and black pepper.

Cooking method

1. Wash the brisket, dry it and cut it lengthwise, not all the way through, so that it can be opened like a book. Lightly beat with a hammer.

2. Pour boiling water over the prunes and leave for 15 minutes, rinse, lay out to dry on a paper towel, then cut into thin strips. We clean the carrots, rinse them and cut them into cubes. Wipe the mushrooms with a damp paper towel and chop into thin slices.

3. Pepper the layer of meat, season with herbs, lay out the filling and again pepper and salt. Wrap tightly in a roll and tie with thread.

4. Cut off a piece of foil, grease it with vegetable oil and place the roll on it. Lubricate it with sour cream on top and sprinkle with coriander. Wrap the roll in foil and make several punctures. Place the roll on the deco and bake in an oven preheated to 240 degrees for forty minutes. Leave in the switched off oven for another half hour.

5. Remove the roll from the oven, cool, wrap in cling film and place in the refrigerator for three hours. Cut into thin slices and serve.

Recipe 7. Turkey roll with bacon and prunes

Ingredients

800 g piece of turkey breast;

200 g prunes;

150 g each of bacon and walnut kernels;

2 cloves of garlic;

50 ml cognac;

spices and fresh herbs.

Cooking method

1. Pour boiling water over the prunes, leave for 10 minutes, drain the water and cut into strips. Now pour cognac for ten minutes. Then drain and mix the prunes with the egg, ground nuts and season with spices. Add crushed garlic using a press. If the filling turns out to be runny, you can adjust the thickness using sesame seeds or grated cheese.

2. Rinse a piece of brisket, dry it, cut it lengthwise and open it. Cover with cling film and beat lightly. Grease a sheet of foil with butter and place a layer of meat on it. Place thin slices of bacon and chopped herbs along the edge, arrange the filling next to it, roll the meat into a roll and tie with culinary thread. Wrap it in foil, place it on a baking sheet and bake in the oven for an hour and a half.

3. Cut the finished roll into thin slices, place on a dish and decorate with herbs.

• The filling for the roll should be piquant and juicy. Turkey harmonizes perfectly with prunes, however, they can give a slight bitterness, which not everyone likes. As an alternative, it is fashionable to use fresh plums.
• If you are preparing cheese filling, it is better to use soft varieties.
• The meat can be pre-marinated, in which case the taste of the roll will be much richer. A marinade made from French mustard and horseradish is best suited for this.
• Turkey rolls stuffed with mushrooms and smoked sausage, baked in cream, are tender and juicy. These rolls will be a great addition to a side dish of potatoes or rice.
• Before serving, the roll is cut into slices, placed on a dish, decorated with herbs and served with sauce, ketchup or sour cream. Can be served as sandwiches with lettuce and cherry tomatoes.
• You can prepare the roll in one piece or make them into portions. Cut the meat into pieces and make small rolls. There is no need to cut them, just place them on a dish and pour sauce over them or garnish with herbs.

Step-by-step recipes for preparing turkey rolls in the oven: traditional with herbs, garlic and spices, quick with zucchini, cheese and cherry tomatoes, bacon, cheese and dried apricots, prunes in white wine, sauce with pomegranate juice, honey and mountains

2018-01-31 Irina Naumova

Grade
recipe

14374

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

16 gr.

1 gr.

Carbohydrates

2 gr.

78 kcal.

Option 1: Turkey rolls in the oven - classic recipe

Turkey meat is rich in vitamins and nutrients. In addition, it is a low-fat, low-calorie product. You can cook anything from turkey. Turkey rolls baked in the oven with various fillings are especially good. We will start with a traditional recipe, simple and proven by many housewives.

Ingredients :

• kilogram of turkey fillet;
• a large bunch of dill and parsley mixture;
• four cloves of garlic;
• teaspoon salt;
• teaspoon crushed black pepper.

Step-by-step recipe for turkey rolls in the oven

Rinse and dry the turkey fillet. Now you need to cut it so that you can then roll it into rolls.

Cut the fillet into eight slices. Each one needs to be lightly beaten with a hammer, then salt and pepper are rubbed in on all sides.

Leave in the refrigerator for two hours.

Rinse the greens under water. Cut off the roots - they can be dried and used, for example, to boil potatoes or meat for broth. Now we need greens, chop them finely.

Peel the garlic, cut off the hard base and finely chop with a knife. You can add more garlic, it won’t make things worse.

So, the poultry fillet has been infused. Lay out the pieces on the work surface. Distribute the herbs and garlic evenly into each.

Roll up the rolls. Wrap tightly and tightly. If you are not sure that they will not unfold during baking, wrap them with thread or pierce them with toothpicks.

Wrap each roll in foil and place on a baking sheet. By the way, to make them more juicy, pour half a glass of water onto a baking sheet.

Preheat the oven to 200 C and bake the turkey rolls for an hour.

When everything is ready, remove from the oven, unwrap the foil and be sure to let it cool - otherwise the meat will fall apart when cutting.

Serve as an appetizer on its own or with a side dish.

If you place the fillet on the work surface and unfold it, you will get one large layer.

Option 2: Quick recipe for turkey rolls in the oven

If you want to whip up delicious turkey rolls with interesting fillings, this recipe is for you. We'll get it done in about forty minutes. The ingredients do not require lengthy preparation before baking, and the turkey fillet is not marinated or infused.

Ingredients :

• four turkey fillets;
• one zucchini;
• four cherry tomatoes;
• two hundred grams of Mozzarella cheese;
• four pinches of salt;
• four pinches of crushed black pepper.

How to quickly cook turkey rolls in the oven

Rinse the poultry fillet and dry it with a clean kitchen towel or paper napkins.

Place on a cutting board and pound a little. Sprinkle each fillet with a pinch of salt and black pepper.

Rinse the zucchini too and cut into four slices. Place each one on a piece of fillet.

Mozzarella cheese is cut into four long slices, each of which is placed on top of the zucchini.

If you wish, you can use any other cheese, the taste will not be worse. If you can’t cut it with a large plate, place it on the vegetable in small pieces.

Rinse the tomatoes, place one in the middle of each future roll.

Now roll each filled fillet into a roll. Secure with a toothpick.

You can grease the baking dish with oil, lay out the rolls and bake for half an hour at a temperature of 180 C.

While our treat is baking, make a salad of fresh vegetables. The finished dish can be served hot.

Option 3: Turkey rolls in the oven with bacon, cheese and dried apricots

An interesting and satisfying version of juicy rolls. Bacon will perfectly complement the dryish turkey, dried apricots will add a piquant sweet contrast, and cheese will complement all this and add tenderness. The additional spices with which we rub the turkey fillet will add their amazing aroma to the finished dish.

Ingredients :

• six hundred grams of turkey fillet;
• two hundred grams of cheese;
• one hundred grams of bacon;
• three tablespoons of sour cream;
• six pieces of dried apricots;
• one chicken egg;
• four cloves of garlic;
• three tbsp flour;
• six basil leaves;
• dried sage - half a teaspoon;
• thyme - half a teaspoon;
• crushed black pepper - five grams;
• salt - five gr.

Step by step recipe

Wash the poultry fillet and cut into three slices. Beat each one with a kitchen hammer. It is best to cover with cling film so as not to stain everything around. Beat carefully, we need to preserve the integrity of the fillet so that we can then wrap it in rolls.

Mix all the spices in a saucer or bowl and rub them into each slice. Set aside for now and let it marinate.

Cut the bacon into small pieces, grate the cheese on a coarse grater. Peel the garlic and cut into thin slices, and the dried apricots into thin strips.

Rinse the basil and chop it with a knife.

Lay out the turkey fillets and put a portion of the prepared stuffing in each. You can layer it and then sprinkle with cheese and basil.

To ensure that our rolls hold together well, sprinkle the edges of each with flour and brush with a beaten egg.

Wrap in such a way that the greased edge is the last and seals the roll.

Heat a little oil in a frying pan and brown the finished portions over high heat. We need to seal the juice and make a crust.

Then place on a baking sheet and bake in the oven at 220 C for half an hour.

Brush each roll with sour cream and cook in the oven for another ten minutes.

It turns out very tasty, juicy and satisfying - be sure to try it.

Option 4: Turkey rolls in the oven with prunes in white wine

According to this recipe, we will get not only tasty and juicy rolls, but also an amazing sauce that you can pour over a side dish, for example, boiled rice.

Ingredients :

• six hundred grams of turkey fillet;
• four cloves of garlic;
• six strips of bacon;
• one carrot;
• fourteen pieces of pitted prunes;
• two hundred ml of dry white wine;
• one hundred ml of cream;
• a few pinches of salt.

How to cook

Rinse the fillet under running water and dry. Cut into four slices.

Gently beat each one with a mallet and season with salt.

Place the prunes in a bowl and pour boiling water over them until they are soaked.

Peel the carrots, rinse and cut into strips or grate.

Chop the garlic with a knife or cut into thin slices.

Lay out the chopped fillet, squeeze the prunes from the water with your hands and place on each piece. Add carrots and garlic.

Roll into rolls and wrap in strips of bacon. You can additionally wrap it with threads.

Take a deep baking dish with high sides. Grease with oil, place the rolls, pour wine and cream.

If you have leftover prunes, place them directly in the container - they will bake and soak in the sauce. These pieces can be used to decorate ready-made portions with a side dish.

Preheat the oven to 190 C and bake for forty-five minutes.

During this time, boil the rice. Place the roll, side dish on each plate and top with wine and cream sauce. Place a piece of prune next to it.

Option 5: Turkey rolls in the oven with a sauce of pomegranate juice, honey and mustard

Another option for tender rolls with an unusual and very tasty sauce. It turns out simply amazing.

Ingredients :

• kilogram of idea fillet;
• five hundred grams of bacon;
• juice of one lemon;
• one tablespoon of mustard;
• two tablespoons of pomegranate juice;
• two tablespoons of honey;
• one tablespoon of soy sauce;
• spices to taste.

Step by step recipe

The poultry fillet should be cut into large portions. Since we will be wrapping the rolls in bacon, if you end up with small pieces, like for a barbecue, that’s okay. Rolls can be formed from one whole piece of fillet or from several.

Transfer them to a bowl.

Add lemon juice, pomegranate juice, honey, soy sauce and mustard to the same container. You can additionally sprinkle with saffron, black pepper and even red pepper.

Stir everything and marinate for at least one hour. Ideally, the meat should sit in the refrigerator overnight.

So, the bird has been soaked in the marinade, let’s continue cooking. Take one or more pieces. Wrap them in one or two strips of bacon.

Place the rolls vertically in a baking dish lined with foil or baking paper. The diameter of the portions should be approximately eight centimeters.

Pour over the remaining marinade. Bake at 220 for an hour. After half an hour, we need to take a spoon every ten minutes from the fat that accumulates on the baking sheet and pour it over each portion. This way the rolls will turn out juicy. Yes, it takes time and constant presence in the kitchen, but it's worth it.

Ready-made rolls can be served hot as a snack or with a side dish.