🍽️ Juicy Turkey Roll with Mushroom Filling

Name: Juicy Turkey Roll with Mushroom Filling
Total time: 30 min
Yield: 4 servings
Ingredients: 20 g dried porcini mushrooms; 800 g turkey breast fillet; 2 onions; 300 g leek; 1 carrot; 2 tomatoes; 200 g small button mushrooms; 2 tbsp chopped parsley; 2 slices stale white bread; 2 tbsp rapeseed oil; 2 egg whites; salt; pepper (from the mill); nutmeg; 150 ml white wine; 250 ml vegetable broth; 1 bay leaf; kitchen twine

408 kcal · 30 min · 4 servings

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Ingredients

20 g dried porcini mushrooms
800 g turkey breast fillet
2 onions
300 g leek
1 carrot
2 tomatoes
200 g small button mushrooms
2 tbsp chopped parsley
2 slices stale white bread
2 tbsp rapeseed oil
2 egg whites
salt
pepper (from the mill)
nutmeg
150 ml white wine
250 ml vegetable broth
1 bay leaf
kitchen twine

Instructions

1. Place the porcini mushrooms in a bowl and cover them with about 200 milliliters of water. Let the mushrooms soak for 30 minutes. Remove the mushrooms from the water, drain the liquid, and chop the mushrooms finely.
2. Wash the turkey breast thoroughly and pat it completely dry with kitchen paper. Cut into the meat in the lower third from one side, but do not cut all the way through. Then cut into the upper third from the opposite side. Unfold the meat so it forms a large flat surface. Alternatively, you can have the butcher prepare the meat as a ready-made roll.
3. Peel the onions and cut them into thin strips. Clean the leek, wash it, and cut the white and light green parts into thin strips. Peel the carrot, clean it, and cut it into small sticks. Wash the tomatoes and cut them into eighths. Clean the mushrooms. Crumble the white bread.
4. Heat half a tablespoon of oil in a pan. Sauté the leek in it, stirring, for 2 to 3 minutes. Then add the leek to a bowl together with the soaked porcini mushrooms, the parsley, the toast crumbs, and the egg whites. Mix everything well. Season the filling with salt, pepper, and nutmeg.
5. Salt and pepper the turkey meat. Spread the leek filling evenly over it, but leave a two-centimeter border along the long sides. Roll the meat tightly from the long side and tie it with kitchen twine. Heat the remaining oil in a casserole dish. Brown the turkey roll on all sides. Add the onions and carrots briefly. Stir in the tomatoes. Add broth and white wine. Add bay leaves. Close the lid and braise the roast in the preheated oven at 180 degrees Celsius top and bottom heat for 60 to 80 minutes. Pour the roasting juices over the meat several times during this process. Distribute the mushroom
6. Remove the mushrooms from the casserole dish. Puree the sauce and pass it through a sieve to make it smooth. Finally, adjust the seasoning of the sauce. Remove the kitchen twine from the turkey roll. Slice the roast. Serve the slices together with the mushrooms and the sauce.

Nutrition per serving

kcal: 408
Protein: 57 g · Fett/Fat: 8 g · Carbs: 19 g