The stuffed turkey roll with spinach, omelet, and cheese is an easy and tasty recipe that brings to the table a second course rich in flavor and perfect for any occasion. Preparing it is simple and does not require great skills: just follow a few steps and the result will be a showy dish, ideal for impressing family and friends.
To make this stuffed turkey roll, I started by preparing a thin and soft egg omelet, which becomes the base of the filling. I then took some turkey slices, overlapped them, and flattened them to obtain a uniform and easy-to-roll surface. On this base, I placed the omelet, slightly wilted spinach, and cheese, creating an irresistible mix of textures and flavors.
With the help of parchment paper, I rolled everything up, closing the roll tightly with kitchen twine to maintain its shape during cooking. In a pan, I seared the roll with a drizzle of oil to seal the meat and make it golden and appetizing. Then I added a glass of beer, which gave the dish a unique aroma and a slightly bitter note that balances the sweetness of the cheese.
The result is a second meat dish, oven-baked or pan-cooked, that combines lightness and taste, perfect also for those looking for healthy recipes without sacrificing pleasure. The stuffed turkey roll with spinach and omelet is versatile: it can be served hot right after cooking or cold in slices, ideal also as an appetizer.
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients
STUFFED TURKEY ROLL
- 3 eggs
- 8 slices turkey
- 1 cup cooked spinach
- 1.75 oz cheese like Provolone
- salt
- to taste sage, rosemary
- to taste oil
- 1/2 cup beer
Tools
STUFFED TURKEY ROLL
- 1 Cutting Board cutting board
- 1 Kitchen Twine kitchen twine
- 1 Pot steel pot
Steps
Beat the eggs with a pinch of salt and pepper, cook a thin omelet in a non-stick pan, and set it aside.
Overlap the turkey slices on a sheet of parchment paper and flatten them slightly with a meat mallet. Add salt and, if desired, a mince of sage and rosemary.
Place the omelet on top, distribute the spinach on one side, and add the cheese in slices.
With the help of parchment paper, roll the meat slices tightly to form a roll.
Tie with kitchen twine first on the long side and then on the short side, so it stays together during cooking.
In a large pan, heat a drizzle of oil and sear the roll on all sides to seal the meat.
Deglaze with the beer and let it cook over medium-low heat for about 30 minutes, turning occasionally. Add a little water if necessary.
Once cooked, let the roll rest for a few minutes before slicing.
Serve the stuffed turkey roll with its gravy😊
✨Cooking Tips
Initial browning: it serves to seal the meat and give color. Do not skip this step.
Beer: choose a light beer that does not overpower the delicate flavors of the turkey. Alternatively, you can use white wine if you prefer a more classic taste.
Slow cooking: keep the heat medium-low and turn the roll occasionally for even cooking.
❓FAQ (Questions and Answers)
Can I cook the stuffed turkey roll in the oven instead of in the pan?
Yes, you can bake it in the oven at 350°F for about 40 minutes, deglazing with beer or white wine. This will result in more evenly cooked meat and a well-blended filling.
Can I prepare the turkey roll in advance?
Of course! You can assemble it and store it in the fridge wrapped in parchment paper. At lunchtime, you just need to cook it in the pan or oven.
How do you keep the turkey roll from opening during cooking?
To prevent the roll from opening, it’s important to tie it well with kitchen twine and sear it before adding liquids. The searing seals the meat and maintains a compact shape.
What cheese is best to use for the filling?
A cheese like scamorza, provolone, or mozzarella is ideal because it melts well and makes the roll creamy. For a stronger taste, you can use fontina or asiago.
