Stuffed turkey roll roast with colourful paprika-vegetables

Name: Stuffed turkey roll roast with colourful paprika-vegetables
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Ingredients: 1 collar Parsley; 1/2 bunch Oregano, sage and thyme; 200 g Double cream cream cheese; 1 Egg Yolk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 kg Turkey breast (let the butcher cut it into roulade); 100 g Bacon; 5 TABLESPOONS Oil; 1 (approx. 250 g) Vegetable Onion; 200 ml clear chicken stock (instant); 1 red, yellow and green peppers; 500 g Courgette; 2 Garlic cloves; 500 g new potatoes; 7-10 Tbsp wooden skewers

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
100 mins

TOTAL TIME
100 mins

Ingredients

Servings: 4

1 collar Parsley
1/2 bunch Oregano, sage and thyme
200 g Double cream cream cheese
1 Egg Yolk
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 kg Turkey breast (let the butcher cut it into roulade)
100 g Bacon
5 TABLESPOONS Oil
1 (approx. 250 g) Vegetable Onion
200 ml clear chicken stock (instant)
1 red, yellow and green peppers
500 g Courgette
2 Garlic cloves
500 g new potatoes
7-10 Tbsp wooden skewers

Directions

1
Wash parsley, oregano, sage and thyme, dab dry and (except for a few stems of sage and thyme) pluck leaves from the coarse stems and chop finely. Mix cream cheese, herbs and egg yolk. Season to taste with salt and pepper. Spread the turkey meat on the work surface, spread the cream cheese mixture on top, leaving an approx. 2 cm wide edge. Roll up the turkey and stick together with wooden skewers. Season the rolled roast with salt and pepper and cover with a few stalks of thyme and sage.
2
Place bacon crosswise over the herbs, place around the roast and possibly pin it with wooden skewers. Heat 2 tablespoons of oil in a pan. Fry the roast in it until golden brown all around. Peel onion and cut into rings. Sprinkle 2 tablespoons of oil on the oven's fat pan and place the onion rings on top. Place the roast turkey on the onion rings with the seam facing down. Braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level: 3) for 90 minutes. Occasionally pour a little chicken soup over it. In the meantime, wash the peppers and zucchini and dab dry. Quarter the peppers, remove seeds and cut into wide strips. Halve the zucchini lengthwise and cut into pieces. Peel garlic and chop roughly.
3
Occasionally pour a little chicken soup over it. In the meantime, wash the peppers and zucchini and dab dry. Quarter the peppers, remove seeds and cut into wide strips. Halve the zucchini lengthwise and cut into pieces. Peel garlic and chop roughly. Wash potatoes thoroughly and cut in half. After about 1 hour of cooking time add vegetables, garlic and potatoes to the roast. Gradually add the remaining chicken soup, turning the vegetables occasionally
4
Season vegetables with salt and pepper. Heat 1 tablespoon of oil in a frying pan, fry some sage leaves in it, remove from the pan and drain on kitchen paper. Arrange vegetables and turkey roll on a plate and garnish with fried sage leaves