Turkey Roulades With Tomato and Watercress Sauces

This recipe may seem difficult but it's worth it when your dinner guests take a whiff of it!

• Ready In: 50 mins
• Serves: 4

Ingredients

• Tomato Sauce

• 7  ounces whole tomatoes, chopped
• 1  onion, shredded
• 1  garlic clove, minced
• 1  teaspoon  chopped fresh oregano

• Watercress Sauce

• 1⁄2 bunch watercress
• 3⁄4 cup yogurt, strained

• Roulade

• 1⁄2 bunch watercress
• 1  small onion, shredded
•  salt and pepper
• 1  pinch nutmeg, grated
• 4 (3 ounce)  cutlets turkey, flattened to 1/4 in thickness
• 2  tablespoons butter
• 1⁄3 cup chicken bouillon

Directions

1. Make the tomato sauce by placing the tomatoes, onion, garlic and oregano in a saucepan. Bring to a boil and cook for 4-5 minutes, until thick and pulpy, stirring 4-5 times. Puree in a blender or food processor. Season, return to a clean saucepan and set aside.
2. Place the watercress and yogurt in a food processor. Puree until smooth, season and place in a small pan.
3. Place the watercress and onion in a food processor and blend to a puree. Season with salt, pepper and nutmeg, and spread over the turkey.
4. Roll up and secure with a wooden toothpick or string. Heat the butter in a skllet and fry the turkey gently to brown. Add the bouillon, cover anad cook for 10 minutes or until cooked.
5. Heat the sauces and pour onto 4 warmed plates, so that each sauce covers half teh plate.
6. Slice the turkey and arrange on top of the sauce. Serve.