Stuffed Turkey
4 servings
40 minutes
Stuffed turkey is a refined dish of European cuisine that combines the tenderness of the bird with a flavorful filling. This recipe embodies the traditions of home cooking, where the simplicity of ingredients transforms into a culinary masterpiece. Thin turkey steaks are infused with spices, and the filling of onion and 'Oltermanni' cheese gives them a rich taste. Baked rolls become golden and crispy thanks to garlic and final blowing in the oven. The dish turns out juicy with a rich, creamy-piquant aroma. It is perfect for a festive dinner, and its versatility allows pairing turkey with various side dishes. The avocado salad served with the rolls refreshes the taste and harmoniously complements the meat. Such a dish will not only delight guests but also become the centerpiece of the table, revealing the full palette of flavors of European cuisine.
1
Cut the turkey fillet into steaks no more than 2 cm wide. Then, season the steaks with salt and pepper on both sides and gently pound them. To avoid making a mess in the kitchen, place the turkey on a cutting board and cover it with plastic wrap or parchment paper.
- Turkey fillet: 800 g
- Coarse salt: to taste
- Ground black pepper: to taste
2
Filling: finely chop a small onion, grate cheese on a coarse grater, and mix everything together.
- Onion: 1 head
- Oltermanni-style semi-hard cheese: 200 g
3
Spread the filling along the edge of the turkey about 1.5–2 cm thick and roll it into a roulade. The roulade should be secured with toothpicks or wooden skewers on top and sides to prevent it from falling apart and leaking filling.
4
We crush the garlic using a garlic press or grate it on a fine grater. We rub the rolls with garlic and send them to the oven, preheated to 200 degrees, for 30 minutes. Then we turn on the top ventilation for 7 minutes to give a golden crust.
- Garlic: 3 cloves
5
It can be served with an avocado salad: cut the avocado into cubes, season with salt and pepper, and drizzle with olive oil.
- Avocado: 2 pieces
- Coarse salt: to taste
- Ground black pepper: to taste
- Olive oil: to taste
