Turkey roll with nut filling
6 servings
120 minutes
Turkey roll with nut filling is an exquisite dish of American cuisine that combines the tenderness of turkey with the rich flavor of walnuts and aromatic herbs. This dish has roots in the traditions of festive dinners, where stuffed meat symbolizes hospitality and family warmth. The nut filling with parmesan, rosemary, and thyme adds a unique texture and refined taste that harmonizes with the juiciness of the turkey. Baked to a golden crust, the roll delights not only in flavor but also in presentation aesthetics. Serving it with wine sauce completes the picture by adding depth and sophistication. This roll will be a magnificent decoration for the festive table, bringing an atmosphere of coziness and enjoyment.
1
Preheat the oven to 220 degrees. In a medium skillet, melt butter over medium heat and sauté finely chopped celery, minced onion, carrot, and garlic for 10-12 minutes until the vegetables are slightly soft. Remove from heat and transfer the mixture to a large bowl. Add parmesan, chopped toasted walnuts, rosemary, thyme, and parsley. Season lightly with salt and pepper and mix well.
- Butter: 20 g
- Celery stalk: 2 pieces
- Onion: 0.5 head
- Garlic: 1 clove
- Carrot: 1 piece
- Grated Parmesan cheese: 60 g
- Walnuts: 260 g
- Freshly chopped rosemary: 1 teaspoon
- Chopped parsley: 1 tablespoon
- Chopped fresh thyme: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
2
Wash the turkey fillet and dry it with paper towels. Place it on a work surface, skin side down, and, if necessary, make cuts to achieve an even thickness.
3
Season the fillet with salt and pepper. Spread the nut mixture evenly over the surface of the fillet, leaving a 3 cm border. Carefully roll it into a tight log, seam side down on the work surface, and tie it with kitchen twine. Season the fillet again on the skin side.
- Salt: to taste
- Ground black pepper: to taste
4
Sear the roll in olive oil on all sides until golden brown and transfer to a baking sheet or a small roasting pan. Place in the oven for 30-45 minutes (calculating 30 minutes per 1 kg of fillet).
- Olive oil: 2 tablespoons
5
While the turkey is roasting, pour wine into the pan it was cooked in and reduce it by half. Mix potato starch with 2 tablespoons of cool water to form a paste and add it to the boiling sauce. Cook on low heat, stirring constantly, for 2-3 minutes until the mixture thickens. Remove from heat and strain the sauce through a fine sieve. Season to taste.
- Dry white wine: 1 glass
- Salt: to taste
- Ground black pepper: to taste
6
When the fillet is ready, take it out of the oven, cover it with foil, and let it rest for another 10-15 minutes. Then remove the string, transfer the fillet to a serving dish, and slice it.
7
Serve with sauce.