Turkey roll with mushrooms and peas…
A few days ago in the butcher shop I saw a lady buying a very large slice of turkey breast and I got curious. I asked her what she intended to do with it, and she politely told me she would roll it and fill it with ham, cheese and onion, and accompanying it it with a side dish of peas and mushrooms.
I asked her permission to publish her recipe and bought the turkey breast, then I returned home I made the dish: it was delicious!!
Do you want to know the details? Here they are, I’m sure this turkey roll will appeal to you too!!
Ingredients
- 2.6 poundsturkey breast
- 5.5 ouncesham
- 1onion
- q.s.olive oil
- 1 poundpeas
- 3spring onion
- 4.5 ouncescheese (into slices)
- 1carrot
- 1/2 glasswhite wine
- 1 poundmushrooms
Tools
- Pot
Preparation
Ask the butcher to cut the breast into a large slice not too thin.
Spread the cooked ham and sliced cheese on it, I chose a fontina cheese.
Spread on the cheese the onions peeled and sliced lengthwise, a bit of oil and black pepper, then form the roll bending the sides to the inside and then rolling tightly.
Prepare a chopped onion and carrot, add a large amount of oil and brown them.
Meanwhile tie the roll tightly with some kitchen string so that the stuffing doesn’t slip out during the cooking.
Brown it very well in the roasting pan, blend with white wine, let it evaporate over high heat then add mushrooms and peas, sauté and let it go on a moderate flame for 1 hour, turning occasionally.
If needed, add a little water.
After 1 hour the roll should be ready, you just have to let evaporate any extra fluids, then turn off, let cool and slice.
Bring to the table and serve with its side dish.
If you liked this recipe, check this one out:
–Airfried chicken with mustard and honey;
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