Stuffed Turkey Roll with Mushrooms and Ricotta

Ingredients

• 1 turkey breast fillet (about 1.2 kg, prepared for a roll by the butcher if desired)
• 175 g mushrooms
• 1 Garlic clove
• 5 tbsp olive oil
• Salt
• black pepper (freshly ground)
• 150 g ricotta
• 2 egg yolks
• nutmeg
• 60 g prosciutto slices
• 10 sage leaves
• 1 onion
• 2 carrots
• 250 g green beans
• 150 ml Marsala wine
• 400 ml poultry stock

Instructions

1. 1.

   Slice the turkey breast lengthwise once, but do not cut through. From this point, make horizontal cuts to both sides and unfold the breast into a flat surface. Lightly pound it flat and chill. Clean the mushrooms and halve them. Peel and finely chop the garlic. Heat 2 tbsp olive oil and sauté the mushrooms for about 2 minutes until crisp, seasoning with salt, pepper, and garlic; let cool. Mix ricotta with egg yolks, season with salt, pepper, and nutmeg, then fold in the mushrooms.

2. 2.

   Cover the turkey breast first with prosciutto slices, then with sage leaves. Spread the ricotta mixture over it, leaving a 5 cm border on one side. Roll the breast from the other side and tie with kitchen twine.

3. 3.

   Preheat the oven to 160°C (320°F) with both top and bottom heat.

4. 4.

   Peel and dice the onion and carrots. Wash and trim the green beans. In a roasting pan, heat remaining olive oil and brown the turkey roll on all sides, seasoning with salt and pepper; remove from pan. Sauté the carrots, onions, and remaining mushrooms in the pan for 2-3 minutes until browned, deglaze with Marsala wine, cook for 2 minutes, then add 200 ml poultry stock. Return the roll to the pan and simmer in the preheated oven for about 1 hour. After 30 minutes, pour in the remaining stock, arrange green beans around the roll, and occasionally baste the roll with the sauce. Remove the finished roll and keep warm. Adjust the sauce seasoning and serve it with the vegetables and sliced roast.