Turkey Comté Roulades in white wine sauce

  • 4x Nature & Respect free-range thin turkey escalope
  • 1 large Onion
  • 1 Pepper, red or yellow
  • 40g Butter
  • 1 medium-large Gherkin
  • 1/2 bunch Parsley
  • 2 tsp Mustard, medium hot
  • 2 slices Comté (or emmental)
  • 1/8 Litres Chicken broth or vegetable stock
  • 1/8 Litres White wine, dry
  • 1 cup Heavy cream or cream for cooking
  • 1 tablespoon Sauce binder or cornstarch
Some Tips

Serve while still hot.
Bon appétit!

Side dishes
Potatoes, rice, salad

Delicious recipe with Nature & Respect Free-Range Turkey in combination with tasty French cheese!

  • 4
  • 30 mn
  • 10-15 mn/pan
  • Easy


  1. Step

    Chop the onion and the pepper into cubes.
    Sauté both in about 10 g of butter for about 10 minutes.
    Tip: Best suited for a pan with a lid.

  2. Step

    Dice the cucumber and finely chop the 1/2 bunch of parsley (you can also use 1/2 packet of dried parsley). Stir both with the onion and pepper mixture and fry for a short time.
    Then remove the mixture from the pan and let cool.

  3. Step

    Spread the turkey escalopes with the mustard and place the cheese slices on top. Now distribute the vegetable mixture on it.

  4. Step

    Carefully roll up the meat slices (fold in the sides) and hold them together with wooden sticks or roulade clips.

  5. Step

    Roast the roulades in the remaining butter until golden brown. Douse with broth, wine and cream (crème fraîche) and cover, cook for about 10 - 15 minutes on a light heat.

  6. Step

    Remove the roulades from the sauce and thicken the sauce. Do not be surprised if the cheese runs out of the roulades, this will make the sauce even better.