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Turkey Roulades

Turkey Roulades

30 - 60 minutes, Main, Meat, Turkey -

Eye-catching and easy-to-make, the savoury sweetness of honey mustard and the subtle crunch of finely crushed peanuts make this dish a crowd-pleaser.


  • 8 turkey breast fillets (about 708g), pounded flat
  • 56ml Maille Honey Dijon mustard
  • 4 slices prosciutto, halved
  • 2 green onions, sliced
  • 58g unsalted peanuts, finely crushed
  • 225ml water
  • 453g carrots, sliced into bite size pieces
  • 226g snow peas
  • 2 tbsp. vegetable oil
  • 2 tbsp. peanut butter
  • 3 tbsp. crème fraiche or sour cream
  • Fresh herbs for garnish (parsley, cilantro)
  • Salt and pepper to taste


  1. Evenly coat turkey with Maille Honey Dijon mustard and season, if desired, with salt and pepper, then top each with half a slice prosciutto, green onions and peanuts. Roll up “roulade” style and fasten with skewers or toothpicks.
  2. Heat oil in large skillet over medium-high heat and brown roulades on all sides. Reduce heat to medium. Add water and simmer covered until turkey is thoroughly cooked, about 12 minutes.
  3. Cover carrots with lightly salted water in large saucepan and cook carrots until tender, about 12 minutes, adding snow peas the last 2 minutes of cook time.
  4. When roulades are cooked, using tongs, remove from skillet and set aside. Stir peanut butter and crème fraîche into remaining cooking juices. Keep warm on low heat, for 2 to 3 minutes.

To serve

Place snow peas and carrots in a dish and top with layer turkey roulades and sauce. Garnish with fresh herbs, and several spoonfuls of Maille Honey Dijon mustard.