Stuffed turkey roll roast

Name: Stuffed turkey roll roast
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 100 g Pine nuts; 300 g young spinach; 2 Garlic cloves; 150 ml Olive oil; 75 g Parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 50 g dried tomatoes in oil; 1.5 kg Turkey breast (let the butcher cut it into a roast roll); 2 TABLESPOONS clarified butter; 7-10 Tbsp Kitchen yarn

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

100 g Pine nuts
300 g young spinach
2 Garlic cloves
150 ml Olive oil
75 g Parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
50 g dried tomatoes in oil
1.5 kg Turkey breast (let the butcher cut it into a roast roll)
2 TABLESPOONS clarified butter
7-10 Tbsp Kitchen yarn

Directions

1
Coarsely chop the pine nuts and roast them in a pan without fat until golden brown. Clean and wash the spinach. Peel garlic and chop coarsely
2
Put spinach, garlic, approx. 100 ml oil and half pine nuts into a high mixing bowl and puree with a hand blender. Add the remaining olive oil slowly and continue to puree. Finely grate the Parmesan cheese. Stir cheese and remaining pine nuts into the mixture. Mix all ingredients well and season to taste with salt, pepper and sugar. Drain the tomatoes and chop them roughly
3
Wash the meat, dab dry and season with some salt and pepper. Spread the meat with pesto. Sprinkle with tomatoes. Roll everything up tightly and tie up with kitchen string. Heat clarified butter in a roasting pan and fry the roast vigorously all around, turning. Place on the greased fat pan of the oven. Pour broth over the meat and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 1 1/4-1 1/2 hours. Place the roast on a plate and cut into slices. Add the rest of the pesto