Turkey Roast with Dual Filling

Ingredients

• 4 stale rolls
• 200 g dried plums
• 100 g Dried Apricots
• 4 eggs
• 3 tbsp freshly squeezed orange juice
• Salt
• ground allspice
• 150 g cream cheese
• dried Thyme
• dried rosemary
• pepper (from the mill)
• 1.5 kg turkey breast fillet
• 80 g Parma ham (slices)
• 300 ml poultry broth
• 100 ml Orange Juice
• 3 rosemary sprigs
• 1 untreated orange
• 2 Zucchini

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with upper and lower heat.

2. 2.

   Soak the stale rolls in water for 5 minutes. Dice the dried plums and apricots finely. Drain the rolls. Mix two rolls with the dried fruits, 2 eggs, orange juice, salt, and a pinch of ground allspice. Combine the other two rolls with the remaining eggs, cream cheese, thyme, rosemary, salt, and pepper.

3. 3.

   Wash the turkey breast, pat dry, then slice lengthwise in the middle with a sharp knife and open it like a book. Spread the cream‑cheese filling on one side and the dried‑fruit mixture on the other. Fold both halves together, secure, and wrap tightly with Parma ham. Place seam side up in a roasting pan, pour hot poultry broth and orange juice over it, add rosemary sprigs, and roast covered for 1 hour on the middle rack.

4. 4.

   Wash the orange hot and cut into wedges. Wash zucchini and cut into large pieces.

5. 5.

   After an hour, open the lid, add the orange wedges and zucchini pieces, then continue roasting uncovered for about 45 minutes more.

6. 6.

   Serve by sprinkling freshly ground black pepper and slicing into rounds.