Roast turkey with wild garlic filling

Name: Roast turkey with wild garlic filling
Cook time: 2 h
Total time: 2 h
Yield: 5
Ingredients: 1 washer Toast; 2 Federation Wild garlic; 400 g Cream cheese (cream stage; 54 % fat in dry matter; 16 % fat absolute); 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1.25 kg Turkey breast (to be sliced by the butcher); 3 TABLESPOONS Oil; 750 g waxy potatoes (e.g. Linda); 60 g Pine nuts; 300 g Tomatoes; 1 Shallot; 4 TABLESPOONS white balsamic vinegar; 1 pinch Sugar; 4 TABLESPOONS Olive oil; 7-10 Tbsp Kitchen yarn

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 5

1 washer Toast
2 Federation Wild garlic
400 g Cream cheese (cream stage; 54 % fat in dry matter; 16 % fat absolute)
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp white pepper
1.25 kg Turkey breast (to be sliced by the butcher)
3 TABLESPOONS Oil
750 g waxy potatoes (e.g. Linda)
60 g Pine nuts
300 g Tomatoes
1 Shallot
4 TABLESPOONS white balsamic vinegar
1 pinch Sugar
4 TABLESPOONS Olive oil
7-10 Tbsp Kitchen yarn

Directions

1
Finely crumble toast, roast without fat in a pan, let cool. Wash wild garlic, dab dry and chop finely. Mix cream cheese with toast, wild garlic and egg. Season with salt and pepper. Dab meat dry and season with salt and pepper. Spread cream cheese on top, leaving a rim of approx. 2 cm on all sides.
2
Roll up and tie up with kitchen string. Place roast on the fat pan of the oven and brush with 1 tablespoon of oil. Add 250 ml water. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 1 1/4 hours. Let it cool down. Wash, peel and halve the potatoes. Cook in boiling salted water for about 15 minutes. Roast pine nuts in a pan without fat until golden brown. Let cool off. Wash, clean, seed and cut tomatoes into small cubes. Peel and finely dice the shallot. Whisk vinegar, salt, pepper and sugar, stir in olive oil in a thin stream.
3
Cook in boiling salted water for about 15 minutes. Roast pine nuts in a pan without fat until golden brown. Let cool off. Wash, clean, seed and cut tomatoes into small cubes. Peel and finely dice the shallot. Whisk vinegar, salt, pepper and sugar, stir in olive oil in a thin stream. Mix the tomatoes, shallot and pine nuts with the vinaigrette. Drain the potatoes and let them drain. Heat 2 tablespoons of oil in a frying pan, fry the potatoes for about 10 minutes, turning frequently. Season with salt and pepper. Serve roast with potatoes and tomato vinaigrette. To garnish, sprinkle with wild garlic and pine nuts
4
Mix the tomatoes, shallot and pine nuts with the vinaigrette. Drain the potatoes and let them drain. Heat 2 tablespoons of oil in a frying pan, fry the potatoes for about 10 minutes, turning frequently. Season with salt and pepper. Serve roast with potatoes and tomato vinaigrette. To garnish, sprinkle with wild garlic and pine nuts