Turkey Roulades With Tomato and Watercress Sauces

• 7 ounces whole tomatoes, chopped
• 1 onion, shredded
• 1 garlic clove, minced
• 1 teaspoon chopped fresh oregano
• 12 bunch watercress
• 34 cup yogurt, strained
• 12 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
• 13 cup chicken bouillon

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

tomatoes, onion, garlic, fresh oregano, watercress, yogurt, watercress, onion, salt, nutmeg, cutlets turkey, butter, chicken bouillon

Taken from www.food.com/recipe/turkey-roulades-with-tomato-and-watercress-sauces-212222 (may not work)