Roast turkey with quark filling

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   For the filling, peel, wash and cut carrots into small slices. Cook in boiling salted water for about 5 minutes. Drain. Clean, wash and cut 100 g leek into rings.

2. 2

   Stir curd cheese, 2 teaspoons mustard and egg yolk until smooth. Season with salt and pepper. Fold in prepared vegetables. Wash the meat and dab dry. Cut a pocket into it and fill it with the prepared mixture.

3. 3

   Plug with wooden sticks and wrap them tightly with kitchen string. Place the roast on the fat pan of the oven. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 1/4 hour.

4. 4

   Clean, wash and cut the soup greens into large pieces. Arrange around the roast. Pour 1/2 litre of water over it. For the vegetables, peel and halve the potatoes and cook them in boiling salted water for about 20 minutes.

5. 5

   Clean, wash and cut the rest of the leek into small pieces. Clean, wash and slice the tomatoes. Heat oil in a pan just before serving. Brown the leek in it. Deglaze with broth and steam for about 5 minutes.

6. 6

   Add the tomatoes. Season with salt and pepper. Fold in potatoes. Take turkey out of the oven and keep warm. For the sauce, pour the roast stock through a sieve. Add cream and bring to the boil. Stir in sauce thickener, bring to the boil again.

7. 7

   Season to taste with salt, pepper and remaining mustard. Arrange the roast with the vegetables and some sauce on a plate. Serve garnished with parsley. Add remaining sauce extra.