Exquisite recipes for seasonal parties

Published 2:02 pm Friday, December 28, 2018

Spinach and bacon turkey roll

Here’s a recipe for a decadent meal to serve hot or cold, with or without gravy, as an appetizer or a main course — the choice is yours.


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(Makes 8 servings as an appetizer or 4 servings as a main)

1 boneless turkey breast (about 2 pounds)

2 tablespoons vegetable oil

12 bacon strips

450 grams (12 cups) fresh spinach

Salt and pepper


Preheat the oven to 375 °F.

On a cutting board, use a rolling pin to flatten the turkey breast until it is approximately 1/2 inch thick. Cut off the sides to get a 12-by-12 inch cutlet. Chop up the excess meat and place everything in the fridge.

In a large skillet, heat the oil and fry 8 slices of bacon until nice and crispy.

Remove the bacon (making sure to leave the cooking grease behind), coarsely chop and set aside.

Add the spinach to the reserved skillet and cook for 2 to 3 minutes, until wilted.

Remove the spinach with a pair of tongs or a slotted spoon to let the excess cooking grease drip, then set aside.

Cook the chopped turkey pieces in the skillet. Once done, remove with a pair of tongs or a slotted spoon, set aside and remove the pan from the heat.

On a cutting board, spread the remaining 4 slices of bacon and place the cutlet on top. Next, cover the cutlet with the spinach, chopped bacon and turkey pieces. 

Season with pepper and a bit of salt (there’s already quite a bit in the bacon). Carefully roll the cutlet, using the bacon strips as a “blanket.” Use butcher’s string or toothpicks to keep everything in place. 

Sauté the cutlet on all sides for 4 to 5 minutes. Add a bit of vegetable oil as needed.

Finish cooking in the oven for 15 to 20 minutes, or until a meat thermometer inserted into the thickest part indicates 338 °F.

Slice and serve.

Forest mushrooms gratin , white, orange brown cap boletus with cream, cheese, French dish julienne

Turkey and mushroom casserole


3 garlic cloves, crushed

1 cup milk

2 tablespoons veg. oil

1 onion, chopped

2 tablespoons butter

2 tablespoons flour

1 (8-ounce) package of white or brown mushrooms, quartered

4 cups cooked pasta or egg noodles

1/2 cup diced turkey leftovers

Salt and pepper

1 1/2 cups grated cheese (mozzarella, cheddar or Swiss)


One hour before you start cooking, mix the garlic and milk together, then refrigerate.

Preheat the oven to 375°F.

In a large skillet, heat half of the vegetable oil and sauté the onions for five to seven minutes on low heat, but don’t let them brown.

At the same time, melt the butter over low heat in a small pot and add the flour. Cook for one to two minutes while stirring with a whisk. After removing and discarding the garlic from the refrigerated mixture, slowly add the milk and continue to whisk until you obtain a smooth béchamel-like sauce.

Remove the onions from the skillet and slightly increase the heat. Add the rest of the vegetable oil and the mushrooms. Sauté for five to seven minutes, until the mushrooms look golden brown.

Throw the onions back in the skillet. Add the noodles, turkey and béchamel sauce, and mix well. Remove from heat and season with salt and pepper, to taste.

Pour the contents into an oven-safe casserole dish and sprinkle cheese on top. 

Place the dish in the oven for 15 to 20 minutes, or until the cheese has melted and browned, then serve.