When I first learned about turducken, I became convinced that every culture thrives on developing dishes where food is stuffed inside of more food (dumplings and empanadas are more common examples…). Today, Jules brings us a visually impressive yet easy chicken roulade recipe (shown; be sure to have the butcher pound the chicken into cutlets - I’ve always found that to be tough work). This dish stuffs the veggies inside of the protein, and would do well with brown rice or pasta. Click here for the printable recipe PDF.