Turkey Roll with Spinach Filling

Ingredients

• 800 g whole turkey breast fillet (for a roll roast)
• 600 g fresh spinach
• 2 cloves garlic
• 1 Shallot
• 2 tbsp butter
• Salt
• black pepper (ground)
• 2 tbsp coarse mustard
• 2 tbsp oil
• 1 onion
• 1 bay leaf
• 400 ml poultry stock
• 2 tbsp light sauce thickener

Instructions

1. 1.

   Wash the turkey breast and pat dry with paper towels. Slice lengthwise, open flat and lightly pound to flatten.

2. 2.

   Rinse spinach thoroughly, trim stems and discard wilted leaves. Place spinach in a tall pot of about ½ l boiling salted water and let it collapse. Drain in a colander, squeeze out excess liquid and press well.

3. 3.

   Peel the shallot and garlic. Dice the onion and sauté in a large pan with hot butter until translucent, then add the spinach, crushed garlic, salt and pepper; steam for a few minutes, remove from heat and allow to cool slightly.

4. 4.

   Season the opened fillet with salt and pepper and spread mustard on the inside. Pack the spinach tightly into the center and fold the fillet together. Tie securely with kitchen twine.

5. 5.

   Heat oil in a roasting pan and brown the roll all around. Remove the onion, quarter it, add to the pan and cook briefly. Add the bay leaf,

6. 6.

   Pour in poultry stock and braise the turkey roll in a preheated oven at 160 °C (325 °F) for about 1 hour, basting with cooking juices regularly. Remove the finished roast and keep warm.

7. 7.

   Strain the roasting liquid, thicken with sauce thickener, and season with salt and pepper to taste.