Roast Turkey Roll Stuffed with Mushrooms and Ricotta
Cut a deep pocket into turkey breast without cutting all the way through. Cut pocket wider on each side. Refrigerate after slighly tenderizing and flattening. Rinse mushrooms and chop in half. Peel garlic and finely chop. Heat 2 tablespoons of olive oil and saute mushrooms for 2 minutes. Season with salt, pepper and garlic seasoning and cool. Mix ricotta with egg yolks and season with salt, pepper and nutmeg. Add half of the mushrooms.
Take out turkey breast, stuff with sage and then prosciutto. Finally add ricotta on top, spreading evenly. Leave a narrow strip clean and start rolling from opposite side. Secure with kitchen twine.
Preheat oven to 160°C (approximately 325°F).
Peel and dice onion and carrots. Rinse and peel green beans. In a roasting pan, heat olive oil and sear turkey on all sides. Season with salt and pepper and remove. Saute carrots, onions and remaining mushrooms for 2-3 minutes. Deglaze with marsala and cook for 2 minutes. Add 200 ml (approximately 3/4 cup) chicken stock. Place roasting pan in oven and simmer for about 1 hour. After 30 minutes, pour in remaining stock and add green beans. Occassionaly baste turkey. Remove turkey and keep warm. Cut into slices and serve with vegetables.