Turkey Tuesday: Ground Turkey Alfredo Roll-Ups

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

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Ingredients Method

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

Method

 

1. Preheat oven to 350 degrees F.
2. Butter a large casserole dish and set aside.
3. Melt butter in a large skillet over medium heat.
4. Add garlic and sauté until garlic is fragrant, about 30 seconds.
5. Whisk the flour into the butter and garlic and cook until the mixture is bubbling and golden, 1 minute more.
6. Gradually pour in milk, whisking constantly.
7. Bring mixture to a simmer, then stir in cream cheese and Parmesan.
8. Let simmer until the sauce thickens, about 2 to 3 minutes.
9. Add lemon juice and about 1 teaspoon of parsley.
10. Season to taste with salt and pepper.
11. Then stir in cooked ground turkey
12. Spoon a thin layer of sauce onto the bottom of the baking dish.
13. Lay cooked noodles in a single layer on a cutting board or baking sheet.
14. Spread ground turkey alfredo mixture on each noodle, and then roll up the lasagna noodle.
15. Lay the roll-ups in the baking dish seam side-down.
16. Spoon more ground turkey alfredo sauce on top of the roll-ups.
17. Bake for 15-20 minutes, until the sauce is bubbly and beginning to brown.
18. Garnish with more parsley, shredded Parmesan cheese, and serve warm.

Tried this recipe?

Let us know how it was!