Stuffed turkey roulades with mashed potatoes

Name: Stuffed turkey roulades with mashed potatoes
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 1/2 bunch + 8 leaves of parsley; 100 g Double cream cream cheese; 8 large dried dates with stone (à approx. 15 g); 8 discs Turkey breast (approx. 50 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 discs cooked ham (approx. 50 g each); 1-2 TABLESPOONS Oil; 2 (50 g each) small onions; 800 ml clear chicken stock (instant); 750 g floury potatoes; 150 g Lamb's lettuce; 150 g cherry tomatoes; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp Sugar; 2 TABLESPOONS Olive oil; 125 ml Milk; 20 g Butter or margarine; 7-10 Tbsp grated nutmeg; 1-2 TABLESPOONS dark sauce thickener; 7-10 Tbsp coarsely ground white pepper; 7-10 Tbsp wooden skewers

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 4

1/2 bunch + 8 leaves of parsley
100 g Double cream cream cheese
8 large dried dates with stone (à approx. 15 g)
8 discs Turkey breast (approx. 50 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 discs cooked ham (approx. 50 g each)
1-2 TABLESPOONS Oil
2 (50 g each) small onions
800 ml clear chicken stock (instant)
750 g floury potatoes
150 g Lamb's lettuce
150 g cherry tomatoes
2 TABLESPOONS White wine vinegar
7-10 Tbsp Sugar
2 TABLESPOONS Olive oil
125 ml Milk
20 g Butter or margarine
7-10 Tbsp grated nutmeg
1-2 TABLESPOONS dark sauce thickener
7-10 Tbsp coarsely ground white pepper
7-10 Tbsp wooden skewers

Directions

1
Wash parsley, dab dry, pluck leaves from the stalks and chop finely. Mix the cream cheese with the parsley. Stone the dates and fill them with the cream cheese. Place turkey breast slices between 2 layers of cling film and beat flat with a pot.
2
Season with salt and pepper on both sides. Cut the ham slices in half lengthwise. Put 1/2 slice of ham on each turkey slice. Place a stuffed date on top and roll into a roulade. Stick it firmly with a wooden skewer.
3
Press the parsley leaves onto the roulades with a little water. Heat the oil in a pan. Fry the roulades in it until golden brown. Peel the onions and cut them into slices. Remove the roulades. Fry the onion slices in the frying fat.
4
Deglaze with broth. Add the roulades and braise covered over medium heat for about 20 minutes. Meanwhile, peel and wash the potatoes and cook in boiling salted water for about 20 minutes. Wash and clean lamb's lettuce and tomatoes.
5
Quarter the tomatoes. Season vinegar with salt, pepper and sugar. Whip the oil into it. Mix lamb's lettuce and tomatoes and drizzle with the vinaigrette. Bring milk and 15 g fat to the boil. Remove the roulades from the sauce and keep warm.
6
Bring the sauce to the boil again and thicken with sauce thickener. Season to taste with salt, pepper and sugar. Drain the potatoes and mash them with a potato masher. Add milk and stir in. Flavour with salt and nutmeg.
7
Arrange salad, roulades, sauce and mashed potatoes on plates. Sprinkle with roughly crushed white pepper.