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Epicurious
Gourmet

Veal or Turkey Roulades with Dried Apricot Rosemary Stuffing and Apricot Mustard Sauce

4.3

(17)

We used veal in the following recipe; however, turkey cutlets (slices of raw turkey breast) would also be delicious and have about half the fat grams. When the veal or turkey is pounded, the cutlets may tear. The holes can be sealed with wooden toothpicks, and as soon as the roulades are baked, the holes with close.

We suggest cooking the potatoes before the roulades, as they require a higher oven temperature. If desired, the potatoes may then be warmed up in the oven as the roulades finish baking.

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