Mediterranean Turkey Roulade with a Roasted Shallot Demi Glaze


  • 1 Single-lobe Turkey Roast
  • 1/4 c. Roasted Red Peppers — julienne
  • 1/4 c. Roasted Yellow Peppers — Julienne
  • 1/8 c. Green Onions — Julienne
  • 1/8 c. Parmesan Cheese
  • Salt and pepper to taste
  • Olive Oil
  • 8 Shallots
  • 2 tbsp. Olive Oil
  • 4 c. Chicken Stock
  • Corn Starch


  1. Trim the turkey of any excess fat. Cut into 1-inch steaks and then butterfly.
  2. Put mix in to the blender and puree until smooth. Starch thru a fine mesh strainer. Finish by seasoning with the salt and pepper.
  3. Using a meat mallet and saran wrap, pound meat until thin and it has doubled in diameter.
  4. Season the meat first with the salt and pepper. Sprinkle on some of the Parmesan cheese.
  5. Layout some of the red and yellow peppers and the green onions. Cover only half of the cutlet.
  6. Roll the meat around the vegetables. Place the roulade on a piece of parchment paper and roll it around the roulade, twisting it up at both ends.
  7. In a skillet, heat the olive oil over medium heat. Place the parchment wrapped roulades in the pan and brown on all sides.
  8. Place in the oven at 350F and finish cooking until the internal temperature is 165F. Let stand for 5 minutes before cutting. Slice on the bias and serve with sauce.
  9. To make the sauce, start by peeling and cleaning the shallot and cut in half. Toss them in the olive oil and roast in the oven at 350F until they are soft and have a nice brown caramelized color.
  10. Place in a pan with the chicken stock and boil until the sauce has reduced by half. Thicken with a little of the cornstarch slurry.