Stuffed Turkey Breast Roll
Cooking time: 1 h 30 minutes
Difficulty: Medium recipe
Recipe yield: 4 servings
Recipe author: Kashewar
Stuffed turkey breast roll – a food recipe for cooking in a multicooker. By and large, the rolls are ready to serve after the multicooker, you don't have to bother with the sauce and rice, but if you want to create a richer taste, then it's worth a little more work. After the rolls are cooked in a multicooker, they can be frozen by wrapping them in foil and film. So the rolls can be stored for a very long time.
Stuffed turkey breast roll ingredients
- Turkey fillet 1 kg
- Bell pepper 300 g
- Carrots 180 g
- Onion 200 g
- Garlic 2 cloves
- Vegetable oil 2 tbsp
- For sauce
- Garlic 2-3 cloves
- Vegetable oil 2 tbsp
- Soy sauce 250 ml
- Ginger 2 cm
- Honey 1 tbsp
- Teriyaki 3 tbsp
- Fish sauce 2 tbsp
- For garnish
- Rice 1 cup
- Water 2 cups
- Clove 2-3 pcs
- Cinnamon 1/4 pcs
Stuffed turkey breast roll recipe
The stuffed turkey fillet roll recipe is cooked in a multicooker. First you need to prepare vegetables. Chop the garlic, chop the onion, carrot and bell pepper into strips.
Heat vegetable oil in a frying pan and put garlic. After half a minute, put onion chopped into strips.
When the onions are translucent, add chopped carrots and bell peppers. Stir the vegetables and simmer until the carrots are half cooked.
Cut the turkey fillet very thinly into slices. Expand the stretch film on a cutting board, lay out the fillet layers. It's not scary if the fillet pieces are small or torn, they overlap and nothing will be noticeable.
Do not spread too many fillets, it is better to cook small rolls. Fillet layers approximately the size of a regular sheet of A-4 paper. Put a small amount of stewed vegetables on the fillet.
Now it remains to shape the roll. Gently, lifting the film, roll the fillet into a roll. Wrap the roll with foil, twisting the tails of the foil tightly on both sides.
Place the prepared rolls in a multicooker, pour in cold water so that it covers the rolls, set the "Quenching" mode, 100°C (210°F). Cook the rolls for 1 hour. If you don't have a multicooker, the rolls can be cooked in a brazier over low heat.
While the rolls are being cooked, you can make the sauce. Heat the vegetable oil in a deep frying pan, put finely chopped garlic and ginger in it and stir.
After a minute, add the rest of the sauce ingredients to the garlic and ginger, mix and cook for 1-2 minutes.
Remove the film from the cooked roll. Put the roll in the sauce and simmer under the lid, turning occasionally. It is necessary for the roll to absorb the sauce from all sides. You can also pour sauce over the rolls when turning. Simmer the roll for 30 minutes, and then remove, and evaporate the sauce until thick.
You can take any long round rice you want for a side dish. Rinse the rice several times until the water is no longer cloudy. Pour it over with water, add spices, cover and put on medium heat. After 10 minutes stir the rice, cover again and cook for another 5-7 minutes. Put the cooked rice on a dish, top with chopped turkey roll. Pour the roll with the sauce in which it was cooked, decorate with herbs and serve.
