Turkey Heart and Chicken Liver Roulade Wrapped in Bacon
Turkey hearts and chicken liver make this roulade rich in complete protein, iron, and vitamin B12, while bacon keeps it moist during baking. It can be sliced into portions and served as a warm appetizer or a chilled meat dish.
Arrange the bacon strips (250 g) on plastic wrap, overlapping them slightly. Split and gently pound the turkey hearts (400 g), then place them in a second layer. Season with salt (4 g) and black pepper (1 g).
Spread the chicken liver (200 g) over the top. Roll everything tightly using the plastic wrap, then wrap the roulade in parchment and foil.
Preheat the oven to 180 degrees C and bake the covered roulade for 60 minutes. Open the foil and parchment and bake for another 20 minutes until browned. Let it rest briefly before slicing.
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