Mediterranean Turkey Roulades
Mediterranean turkey roulades are tender escalopes filled with sundried tomato pesto, steamed gently in the Varoma alongside red pepper, courgettes and chestnut mushrooms. Served with fluffy long grain rice and a creamy sour cream sauce, this is a light yet satisfying main course. The Thermomix TM7 steams everything evenly while the rice cooks below, giving you a complete meal with minimal washing up.
About this recipe
Mediterranean turkey roulades made in the Thermomix TM7 bring a sunny holiday flavour to your quick weeknight dinner table. Thin turkey escalopes are spread with intensely savoury sundried tomato pesto, seasoned with sea salt, ground pepper and sweet paprika, then rolled into neat parcels and steamed gently in the Varoma while red pepper, courgettes and chestnut mushrooms soften on the tray above. Because this all-in-one kitchen machine cooks the long grain rice in the mixing bowl at the same time, a complete meal for the whole family lands on the table without juggling several pans. The steaming keeps the lean turkey remarkably juicy, something that is difficult to achieve in a frying pan, and the collected juices enrich the creamy sour cream sauce. If you have been searching for turkey recipes with rice in the Thermomix, or simply want an easy steamed main course with a Mediterranean twist, these roulades deliver restaurant-quality results with very little hands-on effort.
Preparation tips
- Butterfly the turkey escalopes between cling film before spreading with sundried tomato pesto, so they roll evenly and stay juicy during Varoma steaming; secure each roulade with a cocktail stick if they try to unroll.
- Do not overfill the Varoma tray with the red pepper, courgettes and chestnut mushrooms, as steam needs space to circulate; arrange the vegetables in a single layer for even cooking.
- Stir the sour cream into the cooking juices only at the end and serve immediately; the sauce also works beautifully spooned over the steamed courgettes and rice for extra flavour.
- Leftover roulades can be sliced cold the next day and served in a wrap with the steamed mushrooms and a dollop of sour cream, making them ideal for meal prep.
Recipe variations
- Lactose-free version: replace the sour cream with a lactose-free alternative or a silky cashew cream blended in the TM7, and check that the sundried tomato pesto contains no dairy; the steamed turkey and vegetables stay exactly the same.
- Festive winter variant: swap the sweet paprika for smoked paprika, add a spoonful of chopped black olives to the pesto filling and replace the courgettes with leek and fennel for a heartier seasonal roulade perfect for Christmas gatherings.
Thermomix TM7 Benefits
- The built-in scale weighs the turkey escalopes directly onto the mixing bowl lid, so pesto and seasoning quantities stay perfectly balanced. [Built-in Scale]
- Steaming the roulades and red pepper in the Varoma keeps the lean turkey wonderfully juicy without any added fat. [Multi-Function]
- With the blade mixing at a gentle speed, the rice and vegetables cook hands-free while you roll the roulades. [Hands-Free]
- Heating the sour cream sauce to a precise controlled temperature prevents curdling and yields a silky result. [Precision Control]
- The TM7 chops the chestnut mushrooms into even pieces in seconds, far quicker than cutting them by hand for the tray. [Multi-Function]
Ingredients
- vegetable stock cube
- long grain rice
- water
- turkey escalopes
- sundried tomato pesto
- fine sea salt
- ground black pepper
- sweet paprika
- red pepper
- courgettes