Stuffed Turkey Rolls with Mashed Potatoes

Stuffed Turkey Rolls with Mashed Potatoes
40 min.


for 4 servings
600 grams Potatoes
4 Turkey cutlets each about 160 grams (approximately 6 ounces each)
100 grams Button mushrooms
1 Onion
1 tablespoon chopped Dill
1 tablespoon chopped Parsley
1 tablespoon chopped Chives
2 tablespoons Herb mustard
3 tablespoons Sunflower oil
250 milliliters dry White wine
2 tablespoons Milk
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Preparation steps

Step 1/7

Peel and quarter potatoes. Cook in boiling salted water for 20 minutes. Rinse turkey cutlets, pat dry and flatten slightly.

Step 2/7

Clean and chop mushrooms.

Step 3/7

Peel and dice onion.

Step 4/7

Heat 1 tablespoon oil in a skillet and saute onions and mushrooms for 2 minutes. Stir in the herbs and remove from heat.

Step 5/7

Season cutlets with salt, pepper and mustard. Spread with mushroom mixture, roll up and secure with toothpicks.

Step 6/7

Heat remaining oil in the skillet and cook the rolls until browned on all sides. Add the wine and cook for 15 minutes.

Step 7/7

Drain potatoes and mash. Stir in milk and nutmeg. Season with salt and pepper. Spoon the mashed potatoes into a piping bag fitted with a star tip . Pipe decoratively onto plates. Serve with the rolls.