From the kitchen of One Perfect Bite...I've had this recipe in my must-do pile for ages now and because our holiday plans are still unsettled, I thought I'd give it a test run as a possible candidate for our Thanksgiving dinner. Before I explain why I'll not be serving these roulades, I want you to know that this is a lovely recipe and my judgement is based on personal taste and the amount of effort required to get the roulades on the table. I was drawn to the recipe because I loved the uniqueness of the quinoa and mushroom force meat, and I really wanted to give it a try. Despite a thorough reading of the recipe, I was not prepared for how involved it became or how much time was required to actually get them on the table. I must also admit that I was disappointed with the final result, which I thought tasted like braised turkey that needed more salt. While the dish is unremittingly beige, the sliced roulades are quite pretty to look at, especially if they can be served on a bed of parsley, but my final judgment was based on the fact that I could prepare a small turkey in less time than these cutlets took. I do hope my thoughts are not a complete turn-off for you. There is nothing wrong with this recipe, save for the fact that my expectations for the dish were probably too high. I get picky and over-critical when prep time hits the hour mark and the roulades fell into that time category. I do hope you'll consider the recipe. Here is how the roulades are made.
