Stuffed Roast Turkey Roll with Mashed Potatoes

Stuffed Roast Turkey Roll with Mashed Potatoes
45 min.
2 h. 10 min.
Ready in


for 4 servings Prersonen
For the filling
200 grams Carrots
200 grams Celery
200 grams Fennel
200 grams Cream cheese
1 teaspoon Mustard
freshly ground Pepper
1 kilogram Roast turkey roll (Prepared by the butcher)
1 tablespoon Clarified butter
500 milliliters Chicken stock
For the mashed potatoes
600 grams starchy Potatoes
200 milliliters lukewarm Milk
40 grams Butter
2 tablespoons Pastry flour
100 milliliters Whipping cream
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Preparation steps

Step 1/4

Trim the carrots, celery and fennel, rinse and finely chop. Chop the green of the fennel and celery finely, mix with the cream cheese and the mustard and season with salt and pepper. Mix in the diced vegetables.

Step 2/4

Rinse the roast, spread out, spread the vegetable cream on meat, roll up the meat and tie with kitchen twine. Brown on all sides in hot butter in a roasting pan, season with salt and pepper and pour in the broth. Cover and simmer over medium heat for about 45 minutes.

Step 3/4

Meanwhile, peel the potatoes, rinse and cook for 25-30 minutes in boiling salted water. Drain, let evaporate, press through a potato ricer, mix with the milk and the butter and season with salt, pepper and nutmeg. Remove the finished roast and keep warm. Mix the flour with a little cream until smooth, pour into the meat juices to thicken, simmer for a few minutes.

Step 4/4

Pour in the remaining cream and season with salt and pepper. Slice the roast and serve with the sauce and the mashed potatoes. Serve with glazed baby carrots.