Greek-inspired turkey roulades

Yesterday, I did what I call “Old Mother Hubbard” cooking. I went to the cupboard to see what I had on hand and then made a meal out of it. Some of my experiments are less successful than others. Luckily, this one came out quite well.

I had purchased some turkey schnitzel because it was on sale and wanted to stuff it to make roulades. “Roulade” is a German dish made of something filled with something, then rolled. Typically, beef roulade is filled  with bacon, onions, mustard, and pickles. In Switzerland they call the dish “Fleischvogel” or “meat bird”—for reasons known only to the Swiss. Cabbage roulades are generally stuffed with chopped meat and rice.

Cabbage roulades

 The ingredients I found in my cupboard inspired me to make the roulades in a semi-Greek style.

Greek-inspired fillings: parsley, roasted peppers, feta, oregano, and sun-dried tomatoes.
My inspiration: parsley, roasted peppers, feta cheese, oregano, and sun-dried tomatoes.

Here’s what I did. First, I pounded the meat to flatten it. When working with turkey, it is important not to flatten it too much. Turkey meat is delicate and can get holes easily.

When flattening the meat, it helps to use plastic wrap
When flattening the meat, it helps to use plastic wrap.

Then, I filled the meat and rolled it.

Filling the meat
Filling the meat

 There are many different ways of securing the filling inside the roulades. Some people use toothpicks, some use kitchen twine. There are even special metal mini-skewers called roulade needles and round roulade clips that you can buy. I have found my own technique that works for me—I angle the kitchen twine then tie it together at the ends to hold the ends closed.

I find that angling the kitchen twine works well for me, but there are many different ways to secure the filling.

Feel free to secure yours however you’d like. The main thing is that the filling doesn’t fall out when you are browning them.

After browning the meat on all sides you cook it through until done.

Greek-inspired turkey roulades
Greek-inspired turkey roulades

Kala­ a³reksi! (“Enjoy your meal” in Greek)

Greek-inspired Turkey Roulades
Serves 6
Thin turkey rolls filled with feta cheese, sundried tomatoes, and roasted peppers.
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Prep Time
40 min
Cook Time
30 min
Total Time
1 hr 10 min
Prep Time
40 min
Cook Time
30 min
Total Time
1 hr 10 min
498 calories
4 g
185 g
20 g
66 g
10 g
286 g
467 g
2 g
0 g
7 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 498
Calories from Fat 177
% Daily Value *
Total Fat 20g
Saturated Fat 10g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 185mg
Sodium 467mg
Total Carbohydrates 4g
Dietary Fiber 0g
Sugars 2g
Protein 66g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 6 boneless, skinless turkey schnitzels
  2. 150g (ca. 5 oz) feta cheese
  3. 2 roasted red/yellow/green peppers
  4. 6 sun-dried tomatoes
  5. 4 sprigs parsley
  6. 1 sprig oregano
  7. 1 egg white
  8. Sea salt
  9. Pepper
  10. 1 Tbsp. butter
  11. 1 Tbsp. coconut oil
  12. 1 cup white wine or chicken stock
  1. Remove feta cheese from refrigerator so it can come to room temperature.
  2. Preheat oven to 180 degrees.
  3. Using a meat tenderizer (mallet), pound the schnitzels in between sheets of plastic wrap to a uniform thickness of about 1/2 cm (1/4 inch)
  4. Roughly chop parsley, oregano, sun-dried tomatoes and feta and mix in a small bowl. Add one egg white. Mix.
  5. Spread feta mixture over each cutlet and roll up schnitzel with stuffing inside. Secure with toothpick, roulade needle, or kitchen twine. Sprinkle outside of cutlets with sea salt and fresh ground pepper.
  6. Heat butter and coconut oil over medium-high heat in a large skillet that can be transferred to the oven. Add turkey roulades and brown on all sides.
  7. When all turkey roulades are brown, add wine or chicken stock. Cover and transfer to oven. Cook for 15 minutes or until cooked through.
  8. Serve with a drizzle of sauce and a green or mixed salad.


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