Stuffed Turkey Rolls with Parsley Potatoes
- For the turkey rolls
- 50 grams dried tomatoes (In oil)
- 1 onion
- 2 sprigs oregano
- 200 grams Feta
- 2 Pickle
- 150 grams Whipped cream
- freshly ground pepper
- 4 thin Turkey cutlets (Each about 150 grams)
- vegetable oil (for cooking)
- 2 tablespoons finely chopped onions
- 1 tablespoon Dried-porcini powder
- 1 teaspoon Pastry flour
- 300 milliliters Beef broth
- 1 pinch Nutmeg
For the turkey rolls: drain tomatoes in a strainer, collecting all oil. Cut pickles into small cubes. Peel onion and chop finely. Rinse and shake dry oregano, pluck off leaves and chop. Cut tomatoes into small cubes. Whisk feta cheese with 6 tablespoons of cream until creamy, add more cream if needed. Combine onion, tomatoes, pickles and oregano with cream and season with salt and pepper.
Flatten turkey cutlets between two sheets of plastic wrap. Arrange on a flat surface and season with salt and pepper. Spread cream mixture on top and roll up from the narrow side.
Heat oil in a pan and brown rolls on all sides. Remove from the pan. Saute onions with porcini powder briefly, sprinkle with flour and add broth. Add remaining cream and season sauce with salt, pepper and nutmeg. Return rolls to the pan and simmer, covered, for about 10 minutes on low heat.
For the parsley potatoes: peel potatoes and cut into bite-sized pieces. Cook potatoes in a little salted water for about 15-20 minutes or until knife-tender. Drain and combine with melted butter, sprinkle with parsley. Serve turkey rolls with potatoes.