Stuffed Turkey Roulade

Ingredients

• 1.2 kg turkey breast fillet (1 turkey breast)
• Salt
• Pepper
• 30 g Parmesan cheese (1 piece)
• 160 g green pitted olives
• 15 g capers (jar; 1 tbsp)
• 3 sardine fillets
• 80 g Parma ham (8 slices)
• 2 onions
• 2 Garlic cloves
• 2 sprigs Rosemary
• 1 stalk sage
• 4 sprigs thyme
• 1 tbsp Sunflower oil
• 450 ml poultry stock (jar)
• 2 Bay leaves
• 3 peppercorns
• 300 g cherry tomatoes
• kitchen twine

Instructions

1. 1.

   Rinse turkey breast under cold water and pat dry. Then make a deep cut along the length, but do not cut through. From this point, cut horizontally on both sides to open into a flat surface. Lightly pound flat and season with salt and pepper.

2. 2.

   Grate parmesan. Drain olives, capers, and sardines well and roughly chop. Mix with parmesan.

3. 3.

   Lay Parma ham over turkey breast and cover with olive mixture, leaving a 1 cm border free. Roll into a roulade and tie with kitchen twine.

4. 4.

   Peel onions and garlic and finely chop. Wash herbs and pat dry.

5. 5.

   Heat oil in a roasting pan. Brown meat on all sides for about 5 minutes over high heat. Remove and set aside. Add onions and garlic to the pan and sauté until translucent over medium heat. Pour in stock, return meat, add herbs, bay leaves, and peppercorns, then simmer in preheated oven at 160 °C (convection 140 °C; gas: level 1–2) for 1 hour, basting the roast with liquid occasionally.

6. 6.

   Meanwhile wash tomatoes and pat dry. After 1 hour of cooking, place tomatoes on top of the roast and continue roasting for another 20 minutes. Remove roast from oven. Strain liquid, season, and serve separately. Slice roast and arrange with tomatoes and herbs.