Turkey Roulade with Prunes and Bacon

How to prepare turkey roulade with prunes and bacon

1. For the filling, start by sautéing the finely chopped onion in hot oil until translucent. Add the diced bacon, crushed garlic, cloves, and thyme. Sauté until the bacon is golden. Add the prunes cut into strips and the wine and cook until the wine evaporates completely.
2. Let the above mixture cool for 5 minutes then pour it over the ground meat. Add salt and pepper and mix well.
3. Cut the turkey breast into 5 slices. Place a plastic bag on each slice and pound with a meat mallet until thin. The bag prevents the meat from tearing and splattering. If some slices are large, cut them in half. I ended up with 8 pieces. Sprinkle the meat slices with a little salt.
4. Place about 1 heaping tablespoon of filling on each meat slice (make sure prunes are distributed along the entire length) and roll tightly.
6. Arrange 2-3 bacon slices (depending on how wide your turkey slices are) next to each other (slightly overlapping) and place the turkey roll at one end. Roll in the bacon.
7. Place the rolls in a baking tray, spaced apart, and bake at 200°C (400°F) for 20 minutes, then switch the oven to grill and brown for 2-3 minutes.
8. They're good warm (last photo at bottom) or cold (main photo). If serving as an appetizer, refrigerate until needed. When ready to serve, take them out and slice.

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