Herb‑Stuffed Turkey Roll with Vegetable Sauce

Ingredients

• 1 bundle mixed herbs (e.g., sage, marjoram, basil, parsley… )
• 2 Garlic cloves
• 2 slices stale toast bread
• 2 tbsp toasted pine nuts
• 250 g ricotta
• Salt
• black pepper (freshly ground)
• 1 kg turkey breast fillet (cut into a roll by the butcher)
• 5 tbsp olive oil
• 1 tbsp paprika powder
• 30 g clarified butter
• 1 onion
• 1 red bell pepper
• 0.33 cucumber
• 400 g diced canned tomatoes

Instructions

1. 1.

   Tear off half of the herbs. Peel the garlic. Remove the toast from its crust and blend everything finely. Mix in the pine nuts and ricotta, seasoning with salt and pepper.

2. 2.

   Wash the meat, pat dry, lay it out flat and spread the herb mixture over it. Roll the meat into a loaf, whisk 2 tbsp oil with paprika powder, salt and pepper, then brush the loaf with this mixture. Preheat the oven to 180 °C (top and bottom heat). In a roasting pan melt the clarified butter and brown the loaf all around. Bake in the preheated oven for about an hour, adding a little water if needed. Dice the onion, sauté it with the remaining herb sprigs in the leftover oil, then set aside. Wash, deseed and finely dice the bell pepper and cucumber. Combine these with the tomatoes and strained herb‑oil from the pan, season with salt and pepper, mix briefly, and serve alongside sliced portions of the roast.