Stuffed Turkey Roast

Ingredients

• 200 g spinach
• 2 small red bell peppers
• 1 Shallot
• 1 Garlic clove
• 3 tbsp Rapeseed oil
• Salt
• pepper (ground)
• chili peppers
• paprika powder (sweet)
• 3 hard-boiled eggs
• 1 kg turkey breast fillet
• 6 bay leaves
• 400 ml meat broth
• 4 tbsp crème fraîche

Instructions

1. 1.

   Preheat the oven to 160°C with fan and top heating.

2. 2.

   Wash, rinse, and blanch the spinach in boiling salted water for about 1 minute. Drain, shock in cold water, let drain, then squeeze out excess moisture and finely chop. Wash the bell peppers, halve them, remove seeds and white membranes, and slice the flesh into thin strips. Peel and finely chop the shallot and garlic. Sauté both in 1 tbsp oil until translucent, remove, combine with spinach, and season with salt, pepper, chili, and paprika. Peel the eggs.

3. 3.

   Wash the turkey breast, pat dry, and cut a pocket along one side. Lay it out on a work surface. Place the spinach, bell pepper strips, and eggs inside. Roll up the meat, tie securely with kitchen twine, season with salt and pepper, and sear in hot oil in a roasting pan from all sides. Slip bay leaves under the twine and pour in some broth.

4. 4.

   Roast in the oven for about 70 minutes, adding more broth or water as needed and turning the roast occasionally.

5. 5.

   Remove the finished stuffed turkey roast, stir crème fraîche into the sauce, season with salt, pepper, and paprika, and serve sliced.