Turkey Roll-Ups Filled with Feta

Ingredients

• 50 g dried tomatoes (in oil)
• 1 onion
• 2 sprigs oregano
• 200 g sheep cheese (feta)
• 2 pickles
• 150 g whipping cream
• Salt
• ground pepper
• 600 g thin turkey cutlets (4 thin turkey cutlets)
• oil
• 2 tbsp finely chopped onions
• 1 tbsp porcini mushroom powder
• 1 tsp flour
• 300 ml meat broth
• a pinch nutmeg
• 750 g mostly waxy potatoes
• Salt
• 2 tbsp finely chopped parsley
• 40 g liquid butter

Instructions

1. 1.

   Drain tomatoes in a sieve and catch the oil. Dice pickles finely. Peel and dice onion. Pick oregano leaves and chop. Dice tomatoes into small cubes. Blend sheep cheese and 6 tbsp cream until smooth, adding more cream if needed. Fold in onion, tomatoes, pickles, and oregano; season with salt and pepper.

2. 2.

   Flatten cutlets between oiled cling film. Lay pieces side by side, season with salt and pepper, spread the cream, make a narrow slit along the long sides, and roll into roulades from the thin side.

3. 3.

   Heat oil in a pan, sear turkey rolls on all sides, remove, add onions and sauté, sprinkle porcini powder, dust with flour, pour in broth. Simmer briefly to loosen fond, then add remaining cream; season with salt, pepper, nutmeg. Return rolls and simmer covered for 10 minutes (sauce should not boil).

4. 4.

   For parsley potatoes peel and cut into uniform bite‑size pieces. Boil in lightly salted water until tender, about 15–20 minutes. Drain, drizzle with liquid butter, sprinkle parsley, and serve promptly with the turkey roll‑ups filled with feta.