Turkey Roast Stuffed with Cream Cheese

Ingredients

• 1.2 kg turkey breast fillet (prepared as a roast for stuffing by the butcher)
• 1 tbsp White Wine Vinegar
• 6 tbsp Olive oil
• Salt
• Pepper
• 0.5 tsp honey
• 0.5 bunch thyme
• 1 bunch parsley
• 1 onion
• 4 tbsp whole-grain breadcrumbs
• 1 egg yolk
• 200 g Cream cheese
• 300 ml poultry broth
• 1 lemon (juice)
• 150 g crème fraîche
• 3 tbsp mustard
• 1 tsp Cornstarch
• 1200 g small potatoes
• 400 g white asparagus
• 400 g green asparagus
• 250 g Mushrooms
• 200 g peas (frozen)

Instructions

1. 1.

   Whisk vinegar, 2 tbsp oil, salt, pepper, honey and paprika together; coat the meat all over. Wash herbs, shake dry and finely chop leaves. Peel and finely chop onion. Beat cream cheese until smooth and mix in herbs, breadcrumbs and egg yolk. Season with salt and pepper.

2. 2.

   Lay the meat flat on a work surface, fill it with the cheese mixture, roll from the wide side, and tie tightly with kitchen twine. Brown the roast in a roasting pan with 2 tbsp oil. Squeeze lemon juice. Pour broth and lemon juice over the roast and bake at 180 °C (fan: 160 °C; gas: level 2–3) for about 1 hour 20 minutes.

3. 3.

   Meanwhile, peel, wash and boil potatoes in salted water for about 25 minutes, then drain and cool. Wash asparagus, peel white asparagus, cut off lower ends. Peel only the lower third of green asparagus and trim ends. Cut asparagus into ~5 cm pieces; blanch white asparagus for 15 minutes and green for 10 minutes until firm. Drain, shock in cold water and let drip dry. Clean mushrooms and quarter them. Thaw peas.

4. 4.

   Just before serving, heat 1 tbsp olive oil in a wide pan and roast potatoes all over. Season with salt and pepper.

5. 5.

   In another pan, heat 1 tbsp olive oil, sauté mushrooms, then add remaining vegetables. Season with salt and pepper and keep warm. Let the roast rest at least 10 minutes before slicing.

6. 6.

   For the sauce, whisk crème fraîche and mustard into the roasting juices, thicken with a little water‑mixed cornstarch, and season with salt and pepper.