Stuffed Turkey Roll with Vegetables

For the meat: Rinse meat and pat dry. With a sharp knife, butterfly the section (see tip below) and spread out on a work surface.

Preheat oven to 140°C (approximately 275°F).

Season outside of meat with salt, pepper and paprika. Also season inside lightly with salt and pepper.

Peel onion and finely chop. In a skillet with hot butter, sweat onion until translucent, then remove from heat. Rinse herbs, shake dry and finely chop the leaves.

Stir cream cheese until smooth and combine with herbs, onion, white bread crumbs and egg yolk and season with salt and pepper. Spread mixture onto the meat, leaving edges free. Roll up from the broad side and set with seam side down onto a work board. Wrap turkey breast firmly with kitchen twine.

Heat oil in a large roasting pan and sear turkey on all sides until brown. Add broth and wine and cook turkey roll in the oven on the middle rack for 1.5-2 hours. Meanwhile baste from time to time with liquid as needed.

For the vegetables: Rinse potatoes and cook for about 20 minutes in salted boiling water, then drain. Peel carrots and cut diagonally into slices. Thaw the peas. Rinse asparagus. For the white asparagus, peel outer layer of stalks and trim woody ends. For the green asparagus peel only the lower third and trim ends also. Cut asparagus into 5 cm (approximately 2 inch) long pieces. Blanch white asparagus for about 10 minutes; the green asparagus along with peas and carrots in salted boiling water until al dente for about 7 minutes. Drain, rinse with ice cold water and drain again. Wipe mushrooms with damp cloth and cut into quarters.

Just before serving, heat 2 tablespoons butter in a large pan and fry potatoes and season with salt and pepper.

In another pan, heat remaining butter, saute mushrooms, then add remaining vegetables, heat through and season with salt and pepper.