It’s still Tuesday, right?
Good grief, I don’t know where this week is going – much less the entire the summer. I feel like my days are spent doing 651.5 different things, all while the clock is ticking away at double-time. Slow down!!
Which oddly and randomly leads me to this new ground turkey recipe – alfredo roll-ups. We served them in June at the Minnesota Turkey Growers Association’s annual Turkey Taste-Off and these were the winning recipe! (Which I haven’t gotten around to blogging until now.)
Full disclosure. Typically I wouldn’t probably make these because I have to cook the lasagna noodles and then stuff them individually and roll them up. (Meaning – extra work with slippery noodles. Yeah, I know this doesn’t make sense. I mean, I bake all the time and I literally just deep fried turkey tenderloins a week or so ago. But there you go. My quirky habits in a nutshell)
This recipe didn’t take long at all (I promise) so I’ve now realized that I was wrong all these years. I can do individual lasagna-like roll-ups and live to tell about it. 😉
In other words, go forth and don’t be afraid. Make these roll-ups. They’re worth it!
xoxo – Lara
Note – I am not compensated to be a part of Jennie-O’s Switch Circle except for the occasional complimentary turkey products to try. Opinions are my own.)
Ground Turkey Alfredo Roll-Ups
Ingredients
- 3 tablespoons butter plus more greasing the dish
- 3 tablespoons flour
- 2 1/4 cups milk I used skim milk as that's what I had on hand
- Juice of 1 lemon
- 2 teaspoon chopped parsley
- 2 garlic cloves minced
- 2 tablespoons cream cheese softened
- 1 16-ounce package JENNIE-O® Lean Ground Turkey - cooked to package directions
- 1/2 cup finely grated Parmesan + extra for sprinkling on top
- 8 cooked lasagna noodles
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat oven to 350 degrees F.
- Butter a large casserole dish and set aside.
- Melt butter in a large skillet over medium heat.
- Add garlic and sauté until garlic is fragrant, about 30 seconds.
- Whisk the flour into the butter and garlic and cook until the mixture is bubbling and golden, 1 minute more.
- Gradually pour in milk, whisking constantly.
- Bring mixture to a simmer, then stir in cream cheese and Parmesan.
- Let simmer until the sauce thickens, about 2 to 3 minutes.
- Add lemon juice and about 1 teaspoon of parsley.
- Season to taste with salt and pepper.
- Then stir in cooked ground turkey
- Spoon a thin layer of sauce onto the bottom of the baking dish.
- Lay cooked noodles in a single layer on a cutting board or baking sheet.
- Spread ground turkey alfredo mixture on each noodle, and then roll up the lasagna noodle.
- Lay the roll-ups in the baking dish seam side-down.
- Spoon more ground turkey alfredo sauce on top of the roll-ups.
- Bake for 15-20 minutes, until the sauce is bubbly and beginning to brown.
- Garnish with more parsley, shredded Parmesan cheese, and serve warm.