Fody’s Spinach + Provolone Maple BBQ Turkey Roulade

low-fodmap-desserts-gingerbread-loaf

Prep Time: 30 minutes

Cook Time: 50 minutes

Makes 8 servings

Description of Fody’s Spinach + Provolone Maple BBQ Turkey Roulade

Hosting family but don’t want to take the time to cook a whole turkey? This spinach + provolone turkey roulade recipe featuring Fody’s Maple BBQ Sauce and Garlic Infused Olive Oil is just the meal idea you need to impress a small crowd without a lot of fuss. Coming together in just a little over an hour you’ll have dinner on the table for your guests in a snap. This turkey breast roulade is so delicious they’ll be begging for more!

Fody’s Spinach + Provolone Maple BBQ Turkey Roulade Ingredients:

  • 3 lbs boneless turkey breast, butterflied
  • 3 tbsp Fody’s Maple BBQ Sauce, divided
  • 3 cups sourdough bread, cubed
  • 1.5 cups low FODMAP friendly chicken broth
  • 2 tbsp Fody’s Garlic Infused Olive Oil, divided
  • 1 tbsp fresh thyme, finely minced, divided
  • 1 tbsp fresh sage, finely minced, divided
  • 1 tbsp fresh rosemary, finely minced, divided
  • 1 tsp black pepper
  • ½ tsp sea salt
  • 1 cup baby spinach
  • 4 slices provolone cheese

        Directions for Fody’s Spinach + Provolone Maple BBQ Turkey Roulade

        Pre-heat oven to 350F. In a large pan over medium heat 1tbsp Fody’s Garlic Infused Olive Oil, cook spinach until wilted. Once spinach is cooked, set spinach aside but do not remove the pan from the heat.

        To make the stuffing for the turkey breast roulade, add the sourdough cubes, chicken broth, Fody’s Garlic Infused Olive Oil and ½ tbsp of each of the herbs to the pan still over medium heat, mixing to combine. Cook for about 5-7 minutes until the broth has been absorbed.

        Place the turkey breast skin side down on a cutting board and cover with a layer of plastic wrap. Using a meat mallet, pound turkey breast until thin, about ½” thick.

        Brush the turkey breast with 2 tbsp Fody’s Maple BBQ Sauce, then spread the stuffing evenly across the turkey breast in a thin layer, about ¼” thick.

        Next layer cooked spinach and provolone cheese on top of stuffing.

        Starting from a short end, tightly roll the turkey breast into a log, tucking in any loose stuffing that’s coming out.

        Using kitchen twine, secure the turkey in 1” intervals across widthwise (about 7 times) then secure the turkey lengthwise with one longer piece of twine.

        Transfer the turkey breast roulade to a roasting pan with rack or a baking sheet with a wire rack. Brush turkey roulade with remaining tbsp of Fody’s Maple BBQ Sauce and coat with remaining herbs, black pepper and sea salt.

        Roast the turkey for 50-60 minutes or until the internal temperature has reached 165F. Let rest for 10 minutes prior to serving.


        About the Chef

        low-fodmap-food-blogger-dede-wilson

        Kimberly Cauti

        Kimberly, the creator behind Pretty Delicious Life, began developing Low FODMAP friendly recipes in late 2017 after being diagnosed with SIBO/IBS. In order to work towards healing, she adopted a gluten free, low FODMAP diet and quickly realized she had a knack and passion for developing gut friendly recipes. She made it her mission to not only develop delicious meals + treats, but to create recipes that felt exciting for everyone. She believes that while healing can feel isolating, food is a vehicle to bring us together which is why all of her recipes are designed with the whole family in mind.

        At Pretty Delicious Life, you will find delicious, healthy, gut-friendly recipes anyone will enjoy! You can follow along with her Instagram @prettydeliciouslife or check out her website www.prettydeliciouslife.comfor more deliciousness!

        Maple BBQ Sauce
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        Garlic-Infused Olive Oil
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