💡 Quick Overview
- •The Main Event: Juicy turkey roll-ups stuffed with pesto, cheddar, and pickles, served over fluffy rice with a rich, creamy sauce.
- •Time Saver: A quick, family-friendly weeknight dinner with super minimal prep time.
- •Cooking Method: The turkey and rice cook at the same time in the Thermomix®, and the sauce comes together right from the cooking liquid.
I’ve got such an easy, mouthwatering recipe for you today that’s perfect for busy weeknights: Pesto Turkey Roll-Ups!
They might sound a little fancy, but I promise they couldn’t be easier. You’re going to love how quickly these flavorful roll-ups come together!
This recipe is a total lifesaver when you need dinner on the table fast. Juicy turkey roll-ups packed with savory pesto, paired with fluffy rice and a rich, creamy sauce—it’s completely irresistible! Trust me, the whole family is going to devour this one.
Pesto turkey roll-ups are basically thin turkey cutlets slathered with pesto, rolled up, and cooked to juicy perfection. They’re often stuffed with melted cheese and pickles for an extra burst of flavor, then served alongside fluffy rice and a delicious sauce.
In my easy step-by-step recipe, I’ll show you how to whip these up in no time!
Why you’ll love this recipe:
- Quick to throw together
- Super simple to cook
- Perfect for busy weeknights
- Seriously delicious
- Super versatile
- Kid and family-approved
- Great for casual entertaining
- Thermomix friendly
- A fun, tasty twist on a classic
My Best Cooking Tips
Turkey cutlets: Make sure your turkey cutlets are nice and thin so they’re easy to roll.
Pesto: Feel free to switch it up and use classic green basil pesto if you prefer!
Cheese: Have fun experimenting with different cheeses—mozzarella or Gouda are wonderful here.
Pickles: Crisp, high-quality dill pickles add the best tangy crunch.
Rice: You can easily swap in brown rice or long-grain wild rice if you like.
Sauce: If you prefer a thicker sauce, simply whisk in a little extra flour.
Herbs: Fresh herbs straight from your garden or patio add the best flavor!
Cooking time: The exact cooking time may vary depending on the thickness of your turkey roulades.
Can I make this ahead of time and store it?
These turkey roulades are fantastic for meal prep! You can stuff and roll them the day before, which saves so much time on busy weeknights. 😊
Simply store any leftovers in the fridge and enjoy them warm—or even cold—the next day.
These roulades also freeze beautifully!
Delicious Recipe Variations
Mediterranean Twist: Add chopped sun-dried tomatoes and olives to the filling.
Asian-Inspired: Swap out the pesto for a quick marinade made with soy sauce, honey, and fresh ginger.
Spicy Kick: Stir a pinch of red pepper flakes or a spoonful of Sambal Oelek into the sauce.
Can I make turkey roulades without a Thermomix®?
Absolutely! Just sear the roulades in a hot skillet on the stovetop and finish cooking them in the oven.
What you’ll need to make pesto turkey roulades
- 250 g long-grain rice
- 1 rounded tsp vegetable bouillon powder
- 1,200 g water
- 4-5 turkey cutlets (about 5 oz / 150 g each)
- 100 g red pesto of your choice
- 2 slices Cheddar cheese
- 4-5 pickle slices
- Salt and pepper
For the Sauce:
- 700 ml reserved cooking liquid (from cooking the rice)
- 100 g sour cream
- 50 g all-purpose flour
- 1 tsp red pesto of your choice
- Handful of fresh herbs (parsley or basil)
- ½ tsp paprika
- Salt and pepper
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.
How to Make Turkey Roulades with Pesto
Instructions:
First, insert the simmering basket into the mixing bowl and weigh in the rice.
Add the vegetable bouillon over the rice and give it a quick stir.
Then pour the water over the rice in the mixing bowl, pop the lid on, and rinse the rice for 10 sec. / speed 5 so it gets nicely rinsed on all sides.
Next, pound the turkey cutlets thin.
Season them with salt, pepper, and paprika, then spread 1 teaspoon of pesto over each one.
At the wider end of each cutlet, add ½ slice of Cheddar and a slice of cucumber.
Tuck the sides in slightly and roll them up tightly, then secure with a toothpick or skewer and place them into the Varoma® dish.
Brush the tops with a little extra red pesto, place the Varoma® on top, and steam for 30 min. / Varoma® / speed 1.
When the cooking time is up, set the Varoma® and simmering basket aside, but leave the cooking liquid in the mixing bowl for the sauce.
Add the sour cream, flour, pesto, and chopped fresh herbs, then cook for 3 min. / 90 °C / speed 4. Purée for 10 sec. / gradually increasing from speed 4 to 8.
Season to taste with salt and pepper, and serve hot over the turkey roll-ups and rice.
A fresh side salad goes perfectly with this!
Enjoy!
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.
By the way, the prep times listed are just averages. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected.
I hope you have so much fun making this recipe!
If you loved this dish, you might also like my delicious recipe for Thermokoch® Creamy Paprika Chicken Strips! 🙂
Happy cooking,
Christoph
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Pesto Turkey Roulades
Click stars to rate now
Zutaten
- 250 g Long-grain rice
- 1 tsp Vegetable broth powder heaping
- 1200 g Water
- 4-5 Turkey cutlets approx. 150 g / 5 oz each
- 100 g Red pesto of choice
- 2 Cheddar cheese slices
- 4-5 Pickle slices
- Salt and pepper
For the sauce:
- 700 ml Cooking liquid reserved from cooking the rice
- 100 g Sour cream
- 50 g All-purpose flour
- 1 tsp Red pesto of choice
- Handful of fresh herbs parsley or basil
- ½ tsp Paprika
- Salt and pepper
Zubereitung
- 250 g Long-grain rice, 1 tsp Vegetable broth powder, 1200 g WaterFirst, insert the simmering basket into the mixing bowl and weigh in the rice. Sprinkle the vegetable broth powder over the rice and give it a quick stir. Next, pour the water right over the rice into the mixing bowl.
- Place the lid on and rinse the rice for 10 sec. / speed 5 so it gets evenly wet.
- 4-5 Turkey cutlets, 100 g Red pesto of choice, Salt and pepper, ½ tsp PaprikaNext, pound out the turkey cutlets until thin. Season generously with salt, pepper, and paprika, then spread 1 tsp of red pesto over each cutlet.
- 2 Cheddar cheese slices, 4-5 Pickle slicesPlace ½ slice of Cheddar and a pickle slice onto the wider end of each cutlet. Tuck the sides in slightly and roll up tightly, securing with a skewer or toothpick, then place into the Varoma® dish. Brush the tops with a little more red pesto, set the Varoma® in place, and cook 30 min. / Varoma® / speed 1.
- 700 ml Cooking liquidOnce cooked, set the Varoma® and simmering basket aside, keeping the leftover cooking liquid right in the mixing bowl for our sauce.
- 100 g Sour cream, 50 g All-purpose flour, 1 tsp Red pesto of choice, Handful of fresh herbsAdd the sour cream, flour, pesto, and chopped herbs to the liquid and cook 3 min. / 90 °C / speed 4. Then blend until smooth 10 sec. / speed 4-8, gradually increasing.
- Salt and pepperSeason to taste with salt and pepper, then serve piping hot over your turkey roulades and fluffy rice.
- Pair with a fresh green salad for the ultimate complete meal!
- Enjoy!
Pesto Turkey Roulades
Click stars to rate now
Zutaten
- 250 g Long-grain rice
- 1 tsp Vegetable broth powder heaping
- 1200 g Water
- 4-5 Turkey cutlets approx. 150 g / 5 oz each
- 100 g Red pesto of choice
- 2 Cheddar cheese slices
- 4-5 Pickle slices
- Salt and pepper
For the sauce:
- 700 ml Cooking liquid reserved from cooking the rice
- 100 g Sour cream
- 50 g All-purpose flour
- 1 tsp Red pesto of choice
- Handful of fresh herbs parsley or basil
- ½ tsp Paprika
- Salt and pepper
Zubereitung
- 250 g Long-grain rice, 1 tsp Vegetable broth powder, 1200 g WaterFirst, insert the simmering basket into the mixing bowl and weigh in the rice. Sprinkle the vegetable broth powder over the rice and give it a quick stir. Next, pour the water right over the rice into the mixing bowl.
- Place the lid on and rinse the rice for 10 sec. / speed 5 so it gets evenly wet.
- 4-5 Turkey cutlets, 100 g Red pesto of choice, Salt and pepper, ½ tsp PaprikaNext, pound out the turkey cutlets until thin. Season generously with salt, pepper, and paprika, then spread 1 tsp of red pesto over each cutlet.
- 2 Cheddar cheese slices, 4-5 Pickle slicesPlace ½ slice of Cheddar and a pickle slice onto the wider end of each cutlet. Tuck the sides in slightly and roll up tightly, securing with a skewer or toothpick, then place into the Varoma® dish. Brush the tops with a little more red pesto, set the Varoma® in place, and cook 30 min. / Varoma® / speed 1.
- 700 ml Cooking liquidOnce cooked, set the Varoma® and simmering basket aside, keeping the leftover cooking liquid right in the mixing bowl for our sauce.
- 100 g Sour cream, 50 g All-purpose flour, 1 tsp Red pesto of choice, Handful of fresh herbsAdd the sour cream, flour, pesto, and chopped herbs to the liquid and cook 3 min. / 90 °C / speed 4. Then blend until smooth 10 sec. / speed 4-8, gradually increasing.
- Salt and pepperSeason to taste with salt and pepper, then serve piping hot over your turkey roulades and fluffy rice.
- Pair with a fresh green salad for the ultimate complete meal!
- Enjoy!
