Turkey Roll Roast

Ingredients

• 20 g dried porcini mushrooms
• 800 g turkey breast fillet
• 2 onions
• 300 g leeks
• 1 Carrot
• 2 Tomatoes
• 200 g small button mushrooms
• 2 tbsp chopped parsley
• 2 slices stale white bread
• 2 tbsp Rapeseed oil
• 2 egg whites
• Salt
• pepper (ground)
• nutmeg
• 150 ml white wine
• 250 ml vegetable broth
• 1 bay leaf
• kitchen twine

Instructions

1. 1.

   Soak the porcini mushrooms in about 200 ml water for approximately 30 minutes. Drain and finely chop.

2. 2.

   Wash the turkey breast and pat dry with paper towels. Score the lower third of one side (but not through), then score the upper third of the other side. Unfold into a flat shape. (Alternatively, ask your butcher to prepare it as a roll.)

3. 3.

   Peel onions and slice into strips. Clean leeks, wash, and cut the white and light green parts into fine strips. Peel carrot, clean, and cut into sticks. Wash tomatoes and quarter them. Clean button mushrooms. Crumble stale bread.

4. 4.

   Heat ½ tbsp oil in a pan and sauté leeks for 2-3 minutes while stirring. Transfer to a bowl with porcini, parsley, toast, and egg whites; mix well. Season with salt, pepper, and nutmeg.

5. 5.

   Season the meat with salt and pepper. Spread the leek mixture on it, leaving a 2 cm border along the long sides. Roll from one side and tie with kitchen twine. Heat remaining oil in a roasting pan. Brown the roll roast on all sides, then briefly sauté onions and carrots, stir in tomatoes, pour in broth and wine, add bay leaf, and braise covered at 180 °C for about 60–80 minutes. Baste several times with the cooking liquid. Then distribute mushrooms around the meat and finish cooking uncovered for about 15 minutes.

6. 6.

   Remove mushrooms, puree the sauce and strain through a sieve; adjust seasoning. Before serving, remove twine from the roast and slice it. Serve with mushrooms and sauce.