Mangez Québec

Spinach-broccoli turkey rolls



  • 1 pkg. store-bought demiglace
  • 4 120-g (4-oz.) Quebec turkey tenderloins
  • 125 ml (1/2 cup) broccoli florets (set aside a few florets for garnishing)
  • 340 g (12 oz.) spinach or baby spinach, washed
  • 120 g (4 oz.) double cream goat cheese
  • 60 ml (1/4 cup) butter
  • 340 g (12 oz.) white mushrooms, thinly sliced
  • 2 cloves fresh garlic, minced
  • 125 ml (1/2 cup) white wine
  • Salt and pepper
  • 80 ml (1/3 cup) 35% cream


Preheat oven to 160°C (325°F).

  1. Prepare demiglace sauce as directed on packaging and set aside.
  2. Lay out the tenderloins on a work top. Distribute the broccoli florets, spinach and cheese evenly on the tenderloins. Tightly roll each of the tenderloins. Secure in place with toothpicks.
  3. Over high heat, melt half the butter and sear turkey rolls. Transfer from skillet to baking dish. Bake for 10 to 12 min.
  4. Meanwhile, melt remaining butter in skillet and brown mushrooms and garlic, then deglaze with wine. Season with salt and pepper to taste. Add demiglace sauce and cream; heat slowly just until the sauce becomes thick and smooth in texture.
  5. To serve, cut each tenderloin in half and arrange in serving plates and top with sauce. Garnish with reserved broccoli.
Chef Julien - MENU Plaisirs maraîchers - 2004

produits utilisés

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