Stuffed Turkey Roll with Bell Peppers and Cream Cheese

Ingredients

• 1 tbsp White Wine Vinegar
• 4 tbsp olive oil
• Salt
• freshly ground pepper
• 1 tsp Honey
• 2 tsp Paprika powder
• 1.5 kg turkey breast fillet (prepared as a roll for stuffing by the butcher)
• 2 red bell peppers
• 2 yellow bell peppers
• 200 g Cream cheese
• 150 ml poultry broth
• 150 g crème fraîche
• 3 tbsp mustard

Instructions

1. 1.

   Whisk together vinegar, 2 tbsp oil, salt, pepper, honey and paprika powder; coat the meat all over with this mixture.

2. 2.

   Wash, trim, halve the bell peppers, remove seeds and membranes, then slice lengthwise into thin strips. Peel the strips. Whisk the cream cheese until smooth.

3. 3.

   Lay the meat flat on a work surface, spread the cheese over it, top with pepper strips, then roll from the wide side. Tie securely with kitchen twine.

4. 4.

   Heat the remaining oil in a roasting pan and sear the stuffed roll all sides until golden brown. Add the broth, cover, and bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 1 hour. Let rest for at least 10 minutes before slicing.

5. 5.

   For the sauce whisk crème fraîche and mustard into the pan juices, season with salt and pepper. Serve the stuffed roll with this sauce.