Stuffed Roast Turkey Roll
- 1 turkey breast (1,2 kg)
- freshly ground peppers
- 160 grams green Olives
- 1 tablespoon Caper (from a jar)
- 3 Anchovy fillet
- 3 tablespoons freshly grated Parmesan
- 8 slices Prosciutto
- 4 blanched Leeks
- 2 onions
- 2 garlic
- 300 grams Cherry tomatoes
- 2 sprigs rosemary
- 1 sprig Sage
- 4 sprigs thyme
- 150 milliliters dry white wine
- 300 milliliters chicken stock
- 2 bay leaves
- 3 peppercorns
Cut turkey breast lengthwise deep enough, but not all way through. Open up like a book and flatten with a meat mullet. Season with salt and pepper.
Drain olives and capers and anchovies well, chop coarsely and mix with Parmesan.
Layer turkey breast with ham and cover with olive paste, leaving 1 cm edge (approximately 1/2 inch). Roll up meat and tie with leeks.
Peel onions and garlic and chop finely. Rinse tomatoes and pat dry. Rinse herbs and shake dry. Heat oil in a roasting pan heat and brown meat all around. Remove from pan and set aside. Saute onions and garlic in the roasting pan, add wine and broth. Return meat to the pan, add herbs, bay leaves and peppercorns. Roast in preheated oven at 160°C (approximately 325°F) for about 30 minutes. Baste meat occasionally with cooking juices. During the last 20 minutes, add tomatoes.
Remove roast from the oven and keep warm. Season sauce to taste. Slice roast into slices and arrange meat, tomatoes and herbs on a wooden board. Serve accompanied by sauce.