• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Display Search Bar
  • Contact
Follow me on Facebook! Follow me on Twitter! Follow me on Pinterest! Follow me on Instagram! Email me!

Diabetic Foodie

Because a diabetes diagnosis a diabetes diagnosis still means a life full of flavor!

  • Home
  • About
    • Meet The Team
    • Food Philosophy
  • Recipes
    • All Recipes
    • Appetizers & Snacks
    • Breads
    • Breakfast
    • Desserts
    • Drinks
    • Main Dishes
      • Fish & Seafood
      • Meats
      • Poultry
      • Vegetarian
    • Pasta & Grains
    • Salads & Dressings
    • Sandwiches
    • Sauces & Condiments
    • Seasonal
      • Fall
      • Spring
      • Summer
      • Winter
    • Side Dishes
    • Soups & Stews
  • Special Diets
    • Gluten-free
    • Paleo
    • Vegan
Home » Main Dishes » Poultry » Turkey Roulade with Quinoa, Swiss Chard, and Prosciutto

Turkey Roulade with Quinoa, Swiss Chard, and Prosciutto

Posted by: Diabetic Foodie / Fall, Gluten-free, Poultry / November 23, 2015

Jump to Recipe Print Recipe

Looking for a healthy but elegant dish for a special occasion? This turkey roulade with quinoa, Swiss chard, and prosciutto is beautiful AND delicious!

Turkey Roulade with Quinoa, Swiss Chard and Prosciutto cut into slices on a serving plate with parsley

Whether my husband and I are having friends over or just celebrating a special occasion together, I love making healthy recipe with beautiful presentations. After all, they say we eat with our eyes first!

This delicious turkey roulade with quinoa, Swiss chard, and prosciutto is perfect for these occasions. Roulades look very impressive, and this one is packed with nutritious ingredients.

Making a roulade isn’t that difficult if you approach it with the right attitude. If you’re newer to cooking, I recommend having a buddy with you in the kitchen. A second set of hands when you’re rolling the turkey is a good idea.

The final result is an elegant main course perfect for an intimate dinner or special occasion. We love it so much, we made it one year for Thanksgiving!

How to make turkey roulade

The process for this recipe involves mixing the filling, rolling it up in the turkey, then letting it all bake in the oven. Don’t be intimidated, it’s all very straight-forward!

Step 1: Heat 1 teaspoon of olive oil in a medium nonstick skillet over medium heat. Once hot, add the Swiss chard and 2 tablespoons of water.

Step 2: Sauté for about 3 minutes or until the chard wilts and the liquid has been absorbed. Add the prosciutto and mix well, then remove from heat.

Step 3: In a large bowl, combine the quinoa with the chard and prosciutto mixture. Add the garlic, cayenne, Gruyere, scallions, basil, parsley, lemon zest, nutmeg, black pepper, and eggs. Mix well, then set aside.

Step 4: Preheat the oven to 400°F.

Step 5: Place the turkey breast smooth-side down on a large cutting board. Butterfly the breast, then cover with plastic wrap and pound to ¼-inch thickness, maintaining a rectangular shape.

Step 6: Spread the filling onto the turkey breast, stopping ½ an inch from the edges.

Step 7: From one of the long sides, roll up the breast, packing it as tightly as you can as you go.

Step 8: Once rolled, use kitchen twine to tie the roulade crosswise every 2 inches. Next, fold in the ends and tie it once lengthwise.

Step 9: Place the meat on a rack in a shallow roasting pan. Rub with the remaining 1½ tablespoons of olive oil, then season with fresh ground pepper.

Step 10: Pour the remaining 1½ cups of water and the white wine into the bottom of the pan.

Step 11: Place in the oven and roast for 50 to 60 minutes or until the internal temperature reaches 160°F.

Step 12: Remove from the oven and let the roulade rest for 15 minutes before slicing.

Get ready to enjoy a beautiful, delicious, and healthy main course!

Deciding how to roll

There are two ways you can roll up your roulade depending on how you want it to turn out.

The first option is the one outlined in this recipe. Pound your turkey breast flat, spread the filling onto the meat, and roll it up. This will create a swirl of turkey and filling.

The other option is to shape the stuffing into a log, set it in the middle of the turkey breast, then fold the sides over and tie with twine. This will give you filling wrapped in turkey rather than a swirl.

Either way works just fine, and both options are equally delicious! I recommend using whichever seems easiest to you.

Storage

This recipe is for 4 hearty servings of roulade. If you find you can’t finish it all, you’re in luck — this dish keeps beautifully!

Simply store the leftover roulade (sliced or still whole) in an airtight container in the refrigerator for up to 4 days.

Close-up of a slice of turkey roll

Other special-occasion recipes

Whether you’re hosting dinner guests or just want to celebrate with that special someone, it’s always fun to prepare a dish that’s beautiful and delicious!

Here are a few of my favorite recipes for these occasions:

  • Chicken Roulade with Goat Cheese and Dates
  • Panko Hazelnut Crusted Turkey Tenderloin
  • Grilled Turkey Tenderloin with Berry Chipotle Sauce

When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Recipe Card
Turkey Roulade with Quinoa, Swiss Chard and Prosciutto cut into slices
5 from 1 vote

Turkey Roulade with Quinoa, Swiss Chard, and Prosciutto

Looking for a healthy but elegant dish for a special occasion? This turkey roulade with quinoa, Swiss chard, and prosciutto is beautiful AND delicious!
Prep Time:25 minutes
Cook Time:1 hour
Rest Time:15 minutes
Total Time:1 hour 40 minutes
Author:Diabetic Foodie
Servings:4
Review Print

Ingredients

  • 1 bunch Swiss chard (stems removed and leaves chopped)
  • 1 teaspoon plus 1½ tablespoons olive oil (extra-virgin — divided)
  • 2 tablespoons plus 1½ cups water (divided)
  • 3 ounces prosciutto (finely chopped)
  • ½ cup cooked quinoa
  • 1 clove garlic (minced)
  • â…› teaspoon cayenne pepper
  • 2 ounces Gruyere cheese (cut into small cubes)
  • 3 medium scallions (finely chopped)
  • ¼ cup fresh basil (chopped)
  • 2 tablespoons fresh parsley (chopped)
  • Grated zest of ½ a lemon
  • ¼ teaspoon freshly grated nutmeg
  • Freshly ground black pepper
  • 2 large eggs (lightly beaten)
  • 1½- 2 pounds boneless turkey breast (in one piece)
  • 1½ cups white wine
US Customary – Metric

Instructions

  • Heat 1 teaspoon of olive oil in a medium nonstick skillet over medium heat. Once hot, add the Swiss chard and 2 tablespoons of water.
  • Sauté for about 3 minutes or until the chard wilts and the liquid has been absorbed. Add the prosciutto and mix well, then remove from heat.
  • In a large bowl, combine the quinoa with the chard and prosciutto mixture. Add the garlic, cayenne, Gruyere, scallions, basil, parsley, lemon zest, nutmeg, black pepper, and eggs. Mix well, then set aside.
  • Preheat the oven to 400°F.
  • Place the turkey breast smooth-side down on a large cutting board. Butterfly the breast, then cover with plastic wrap and pound to ¼-inch thickness, maintaining a rectangular shape.
  • Spread the filling onto the turkey breast, stopping ½ an inch from the edges.
  • From one of the long sides, roll up the breast, packing it as tightly as you can as you go.
  • Once rolled, use kitchen twine to tie the roulade crosswise every 2 inches. Next, fold in the ends and tie it once lengthwise.
  • Place the meat on a rack in a shallow roasting pan. Rub with the remaining 1½ tablespoons of olive oil, then season with fresh ground pepper.
  • Pour the remaining 1½ cups of water and the white wine into the bottom of the pan.
  • Place in the oven and roast for 50 to 60 minutes or until the internal temperature reaches 160°F.
  • Remove from the oven and let the roulade rest for 15 minutes before slicing.

Recipe Notes

This recipe is for 4 servings of roulade.
Instead of smearing the filling onto the turkey and rolling it up, you could form the filling into a log, place it in the center of the breast, then fold the turkey over it.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition Info Per Serving

Nutrition Facts
Turkey Roulade with Quinoa, Swiss Chard, and Prosciutto
Amount Per Serving
Calories 427 Calories from Fat 116
% Daily Value*
Fat 12.9g20%
Saturated Fat 4.7g29%
Trans Fat 0g
Polyunsaturated Fat 0.7g
Monounsaturated Fat 1.8g
Cholesterol 210.7mg70%
Sodium 608.7mg26%
Potassium 712.4mg20%
Carbohydrates 13g4%
Fiber 3.1g13%
Sugar 2.4g3%
Protein 56.8g114%
Net carbs 9.9g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Diet: Diabetic
Keyword: holiday recipes, turkey roulade
Did you make this recipe?Click here to leave a comment & star rating!

Related Posts

  • Panko Hazelnut Crusted Turkey Tenderloin cut into slices on a plate
    Panko Hazelnut Crusted Turkey Tenderloin

    This panko hazelnut crusted turkey tenderloin only requires eight ingredients: half for the tangy mustard-based…

  • Grilled Turkey Tenderloin with Berry Chipotle Sauce cut into slices and served over greens on a platter
    Grilled Turkey Tenderloin with Berry Chipotle Sauce

    This grilled turkey tenderloin with berry chipotle sauce is smoky and a little sweet, with…

  • Sweet and Sour Swiss Chard
    Sweet and Sour Swiss Chard

    Are you trying to eat something green and healthy at least once a day? This…

  • Facebook
  • Twitter
  • Yummly
  • Email

Reader Interactions

Join the Conversation

    Leave a Comment Cancel reply

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Nina says

    January 18, 2016 at 6:45 pm

    Amazing looking Roulade! Wusthofs are great! I have 3 of them and love them…use them everyday.

    Reply
  2. Jeffrey says

    November 30, 2015 at 1:21 am

    Sharp knives are always helpful in the kitchen and I would use the for prepping the food and for cutting it after its cooked.

    Reply
  3. Jillian Too says

    November 28, 2015 at 5:13 pm

    I don’t have a good set of knives so these would be perfect for chopping all the veggies for our holiday dishes.

    Reply
  4. Susan 30A Eats says

    November 24, 2015 at 9:02 am

    I need a new good sharp knife to help with holiday cooking! Love the chop some veggies for my famous gumbo, but I really want to make that roulade! It is beautiful and I bet delicious!

    Reply
  5. Aaron Rishell says

    November 24, 2015 at 5:47 am

    Who can’t use new knives. Would love to win.

    Reply
  6. Holly says

    November 23, 2015 at 6:56 pm

    Our knives weren’t great to begin with, and they’re incredibly dull now, so new, sharp knives would save a lot of hassle 🙂

    Reply
  7. Joshua Nelson says

    November 23, 2015 at 1:58 pm

    I personally know the struggle of dull knives in the kitchen; as shift chef at the fire station I struggle with 30 year old knives that won’t hold an edge. A new set of knives would definetely help with prep time during the holiday season when we see an increase in calls throughout the city.

    Reply
  8. Karen D says

    November 23, 2015 at 12:56 pm

    With all the prep work for a special meal, these knives give the perfect knife depending on the task

    Reply
  9. Donna says

    November 23, 2015 at 12:07 pm

    Such a pretty roulade!

    Reply
  10. The Food Hunter says

    November 23, 2015 at 11:54 am

    This looks amazing….and what a great in action knife shot!

    Reply
    • Shelby Kinnaird says

      November 23, 2015 at 12:03 pm

      Food Hunter – I must give credit to my husband for the shot. I was holding the knife, he snapped the photo.

      Reply
  11. Dhanyo Merillat-Bowers says

    November 23, 2015 at 11:50 am

    This looks wonderful! If I won the knives I would actually have something sharp enough to carve the turkey!

    Reply
    • Shelby Kinnaird says

      November 23, 2015 at 12:03 pm

      Dhanyo – I thought you’d like a recipe using Swiss chard!

      Reply
  12. Mary Frances says

    November 23, 2015 at 10:26 am

    This is such a good idea! I would love to make this on Thursday. Thanks for sharing 🙂

    Reply
    • Shelby Kinnaird says

      November 23, 2015 at 10:39 am

      Mary Frances – Let me know if you make it. You can substitute whatever greens and grains you like.

      Reply

Primary Sidebar

Welcome!

If you have diabetes, cook for someone who has diabetes or just want to eat healthy, you're in the right place. We firmly believe that a diabetes diagnosis can still mean a life full of flavor!

Read More »

Browse Around

  • Breakfast
  • Appetizers & Snacks
  • Main Dishes
  • Side Dishes
  • Salads & Dressings
  • Soups & Stews

    Footer

    Gluten Free

    Vegetarian chipotle chili in a white bowl on a wooden serving tray with a second bowl and blue checkered napkin in background

    Vegetarian Chipotle Chili (Slow Cooker)

    Two filets of baked salmon in tomato sauce on a white plate next to two lemon wedges

    Salmon in Tomato Sauce

    Low sodium no bean chili in a white bowl topped with shredded cheese, sour cream, and sliced green onion, as seen from above

    Low Sodium No Bean Chili

    Vegan

    Curried Black-Eyed Peas

    Curried Black-Eyed Peas

    Almond Truffles (Vegan, Gluten-free)

    Skinny Vanilla Almond Latte

    Skinny Vanilla Almond Latte (Dairy-free)

    Nutritional Disclaimer

    Please note that we are not nutrition experts or medical professionals. Nutritional information included with each recipe on this site was estimated by using an online nutrition calculator. If accurate nutritional information is critical to your health and well-being, please independently perform the calculations yourself. No information presented on this site is a substitute for the services of a trained health professional.
    Follow me on Facebook! Follow me on Twitter! Follow me on Pinterest! Follow me on Instagram! Email me!
    • Terms of Use Agreement
    • Disclosures
    • Privacy Policy
    Copyright © 2023 Diabetic Foodie and the Diabetic Foodie logo are registered trademarks. All rights reserved.