Stuffed Roast Turkey Roll

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Stuffed Roast Turkey Roll
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 20 min.
Ready in

Ingredients

for
6
Ingredients
1 turkey breast (1,2 kg)
salt
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
How healthy are the main ingredients?
OliveParmesanthymerosemarySagesalt

Preparation steps

1.

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. 

2.

Drain olives and capers and anchovies well, chop coarsely and mix with Parmesan.

3.

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. 

4.
Preheat the oven to 160 ° C upper and lower heat.
5.

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. 

6.

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.