Turkey roll with chestnut and prunes - Fileto galopoulos me castana ke Damaskina
6 servings
150 minutes
This exquisite French turkey roulade with chestnuts and prunes is a true embodiment of flavor and tradition harmony. The combination of tender meat, sweet dried fruits, and nutty notes of chestnut creates a rich flavor bouquet. Baked in an aromatic sauce of wine and spices, it acquires a deep, rich aroma. The history of such roulades originates in French gastronomy, where the love for exquisite meat dishes blends with the art of balancing flavors. This dish is perfect for festive tables; it can be served cold or warm, revealing new flavor nuances with each bite. Juicy, spicy, and elegant — this roulade will adorn any dinner table and evoke admiration from fine dining enthusiasts.
1
Pre-wash and soak the raisins and prunes. Boil the chestnuts (10 minutes) and peel them.
- Raisins: 15 g
- Prunes: 60 g
- Chestnuts: 120 g
2
Cut the turkey fillet and 'open' it. Season the turkey with salt and pepper to taste, evenly sprinkle with raisins, prunes, and chestnuts, and grease with butter. Roll the fillet into a roulade, tie it with string, and sprinkle salt and pepper on top.
- Turkey fillet: 2.4 kg
- Salt: 15 g
- Ground black pepper: 6 g
- Raisins: 15 g
- Prunes: 60 g
- Chestnuts: 120 g
- Butter: 150 g
3
Sear on all sides in a pan until golden brown, pour in 100 g of wine and evaporate. Wrap in parchment, cover with foil and place in the oven at 180°C for 2 hours. Pour water or chicken broth into the baking tray. Periodically turn the roll and check readiness with a skewer. If the meat is tender, it is ready.
- Vegetable oil: 150 ml
- Dry white wine: 150 ml
- Water: 150 ml
4
Once ready, remove, let cool, place in the refrigerator, and cut only after a day for the roll to 'set'. It can be served cold or warm.
5
To prepare the sauce, place all ingredients (cranberries, sugar, red wine, lemon juice, star anise, cinnamon, cloves, black peppercorns, water, thyme, honey) in a saucepan and simmer on low heat for 10 minutes.
- Cranberry: 150 g
- Sugar: 75 g
- Dry red wine: 100 g
- Lemon juice: 50 ml
- Star anise: 4 g
- Cinnamon: 1 g
- Cloves: 1 g
- Black peppercorns: 1 g
- Water: 150 ml
- Thyme: 1 g
- Honey: 20 g