Pepper-Filled Turkey Roll

Preheat oven to 200°C (approximately 400°F).

Rinse turkey breast, pat dry and trim skin and tendons. With a sharp knife, halve breast horizontally without cutting all the way through and fold open to lay flat.

For the filling, rinse and dry green and yellow bell peppers and one red bell pepper, halve and remove seeds and ribs and dice. Peel and finely chop 2 shallots and 2 garlic cloves. Mix together bell peppers, shallots, garlic, sausage, sour cream and parsley. Season with salt and pepper.

Spread filling on turkey breast and roll up.

Tie turkey roll with kitchen twine, place in roasting pan and drizzle with oil. Season turkey roll with salt and pepper and bake about 20 minutes. Pour half of the stock over the turkey roll.

Bake 1 hour, basting occasionally.

Rinse remaining red peppers, halve and remove seeds and ribs and dice. Peel and quarter remaining shallots and garlic cloves. Add to roasting pan with remaining stock and bake 20 minutes.

Remove turkey roll from pan keep warm. For the gravy, lightly mash pan juices and boil to reduce if desired. Season gravy with salt and pepper.