Turkey roll stuffed with sage and goat cheese cream Recipe
Recipe Ingredients for Turkey roll stuffed with sage and goat cheese cream
| Amount | Ingredient |
|---|---|
| 4 pcs | Turkey rolls (each about 120 g) |
| 1 pinch | Salt for seasoning |
| 2 tsp | Pepper |
| 50 g | dried, canned tomatoes in oil |
| 150 grams | Fresh goat cheese |
| 1 tsp | ground sage |
| 2 tbsp | Olive oil |
| 2 pcs | Shallots |
| 1 pc | Garlic |
| 500 ml | Vegetable broth (instant) |
| 1 tsp | dark gravy |
| 20 ml | Grappa |
Turkey roll stuffed with sage and goat cheese cream Recipe Directions
Turkey roulade wash, pat dry and season both sides with salt and pepper. Drain tomatoes and chop finely. With cream cheese and three quarters of a teaspoon sage mix and season with salt and pepper. Brush rolls with the cream, with small wooden skewers and freeze fry in hot oil.
Remove shallots and garlic. Dice the shallots, crushed garlic, sauté both give the turkey and rolls. Pour in broth, bring to a boil and simmer covered for 20-30 minutes.
Turkey roll out and keep warm. Thicken sauce with corn flour, season with grappa and season with salt, pepper and remaining sage. Turkey rolls with the sauce and serve with green tagliatelle as desired.
