Stuffed turkey roll with minced meat and gravy sauce

INGREDIENTS

PREPARATION

For the marinade, put the yoghurt in a bowl together with the chopped herbs, the paprika, the lemon juice, the olive oil, salt, pepper and mix with a hand whisk until well combined. Place the butterflied turkey breast on a pan and spread the marinade on both sides. Cover the pan with cling film and leave it in the fridge until the filling is ready.

For the filling, heat the olive oil in a medium saucepan over medium-high heat. Add the minced meat, break it up into little pieces with a wooden spoon, and sauté without stirring for approximately 4 minutes, or until it gets a nice colour. Finely chop the onion and garlic, put them in the pan, mix with a mixing spoon and sauté until soft for 3 minutes. Add the tomato paste, stir and sauté for another minute.

Pour in the wine and stir. Let boil until the alcohol evaporates for about a minute. Stir in the vegetable broth, cinnamon, cloves, allspice, bay leaf, salt, and pepper, and cook for about 15 minutes over medium-low heat with the lid half covered.

Preheat the oven to 170°C.

EXECUTION

Peel the chestnuts, cut them into small pieces, and add them to the saucepan along with the pine nuts, raisins, breadcrumbs, egg, fresh thyme, and chopped oregano, then turn off the heat and stir until combined. Cut a piece of foil and a piece of parchment paper, a little longer than your thigh. Place the foil on the counter and then the parchment paper on top. Place the marinated turkey breast horizontally on the parchment paper in front of you. Evenly place the stuffing with the minced meat in the middle along the length. Grasp one edge with both hands and roll the turkey into a tight roll. Cut pieces of string and tie the roll at intervals of 3-4 cm, making tight knots. Wrap tightly with the foil and parchment paper, closing the edges well and place it in a backing pan (26x36 cm). Bake in the middle of the oven for 80 minutes. Carefully unroll the turkey roll in the pan and transfer the liquids from the baking pan to a bowl to use later for the sauce. Raise the oven temperature to 200 °C, bake for 10 minutes, then turn the roll over and bake for another 10 minutes so that it gets a nice colour.

For the pomme purée

At the same time clean the potatoes and place them in a pot with enough water to cover them. Set the pot on medium heat with the lid half-closed. When the water starts to boil, let cook for 25-30 minutes. Strain the potatoes, let them cool for a few minutes and peel them with a small knife. Wipe the pot clean with paper towels and add half the amount of butter in pieces. Heat it over medium heat for 2 minutes, or until it melts and releases its flavour. Add the potatoes cut in half, turn the heat down and mash the potatoes with a masher. You could even try leaving small soft chunks in the purée to feel them in each bite. Pour the milk and mix with a hand whisk until the ingredients are well combined. Turn off the heat and mix in the nutmeg, grated graviera, and the remaining butter in chunks and stir until melt. Add the chopped chive, salt, pepper and mix with the rest of the ingredients until smooth.

For the sauce

Melt the butter in a pan or saucepan over medium heat. Mix in the onion and garlic with a wooden spoon, and sauté for a couple of minutes. Sprinkle with flour, mix well and let cook for another minute. Pour in the milk and the liquid from the baking pan you’ve kept aside earlier and mix with a hand whisk until they come to a boil and the sauce thickens. Whisk in the chopped herbs, a pinch of salt, and pepper and remove from the heat.

Serve the roll in slices along with the pomme purée, the sauce, and enjoy.