Roast Turkey Roulade with Stuffing
- 1 large, deboned Turkey leg (about 1 kg or 2 lbs)
- 8 tomatoes
- 500 grams Spinach
- 250 grams Mozzarella
- 20 grams Pine nuts
- 2 garlic
- 2 sprigs rosemary
- 1 kilogram potatoes
- 2 tablespoons butter
- 3 onions
- 2 carrots
- 250 grams Celery
- 3 tablespoons vegetable oil
- 500 milliliters chicken stock
- freshly ground peppers
Blanch the tomatoes in boiling salted water, drain, peel, quarter and remove seeds.
Rinse the spinach, trim, blanch in salted water, drain, squeeze out excess water and chop coarsely.
Cut the mozzarella into slices.
Peel the garlic cloves and finely chop.
Peel the onions and carrots, trim the celery and coarsely chop.
Spread out the turkey leg meat (skin side down), season with salt and pepper, spread the spinach over the surface, top with mozzarella and tomatoes and sprinkle with chopped pine nuts. Again season with salt and pepper and roll up. Secure with a kitchen string, season the outside with salt and pepper and sear on all sides in a roasting pan in 2 tablespoons hot oil. Remove the turkey and add the onions, carrots and celery and cook in the pan drippings. Deglaze with a little chicken stock, place the rosemary in the pan and place the roast on top. Cook in the preheated oven at 160°C (approximately 325°F) for about 1.5 hours. Gradually pour in more chicken stock as needed.
Peel the potatoes, quarter and boil for about 20 minutes until fork tender, then let cool.
Remove the turkey from the oven, remove the kitchen string and let sit, covered with aluminum foil. Meanwhile, pour the pan drippings through a sieve into a saucepan, bring to a boil, reduce the heat, simmer and season with salt and pepper.
Cook the potatoes until golden brown in hot butter and season with salt. Serve the sliced meat on plates alongside the potateos and drizzle with the sauce.