Turkey Roll Roast with Filling

Ingredients

• 1 kg large turkey leg (1 large turkey leg)
• 8 tomatoes
• 500 g spinach
• 250 g mozzarella
• 20 g pine nuts
• 2 Garlic cloves
• 2 sprigs Rosemary
• 1 kg potatoes
• 2 tbsp butter
• 3 onions
• 2 carrots
• 250 g celery
• 3 tbsp oil
• 500 ml poultry stock
• Salt
• black pepper (ground)

Instructions

1. 1.

   Heat tomatoes, cool, peel, quarter and seed.

2. 2.

   Wash spinach, trim, blanch briefly in salted water, cool, squeeze out moisture, chop roughly.

3. 3.

   Slice mozzarella into rounds.

4. 4.

   Peel garlic cloves and finely mince.

5. 5.

   Peel onions, carrots and celery and cut into large cubes.

6. 6.

   Spread turkey leg flat (skin side down), season with salt and pepper, lay spinach on top, then arrange mozzarella and tomatoes, sprinkle with chopped pine nuts. Season again, roll up tightly, tie securely with kitchen twine, season, and sear in a roasting pan in 2 tbsp hot oil on all sides. Remove and brown onions, carrots and celery in remaining oil. Deglaze with a splash of poultry stock, place the turkey roll back, add rosemary, and braise in a preheated oven at 160 °C for about 1½ hours, adding more stock as needed.

7. 7.

   Peel potatoes, quarter them and cook for about 20 minutes until tender. Let cool.

8. 8.

   Remove turkey roast, untie twine, cover with foil and rest. Meanwhile strain the sauce, bring to boil and reduce slightly if desired, seasoning to taste.

9. 9.

   Pan‑fry potatoes in hot butter until golden brown, season, and arrange on a plate alongside sliced roast. Serve with sauce.