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Turkey Roulades

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

  • Cuisine type: French
  • Difficulty: medium
  • Budget: $$$$$
  • Turkey Roulades


  • - 8 turkey breast fillets (about 2.5 oz. ea.), pounded flat
  • - ¼ cup Maille Dijon Originale Mustard
  • - 4 slices prosciutto, halved
  • - 2 green onions, sliced
  • - ⅓ cup unsalted peanuts, finely crushed
  • - 1 cup water
  • - 1 lb. carrots, sliced into bite size pieces
  • - 8 oz. 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 Dijon Originale 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 dollops of Maille Honey Dijon.

Prep Time:
30 minutes
Cooking Time:
20 minutes
4 people

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