Ingredients for
6 people

  • Turkey (breast)650 g

  • carrots1

  • onions1

  • Celery (coast)1

  • Extra virgin olive oilEnough

  • Chicken broth1 glass

  • Aromatic herbs (rosemary, thyme, sage and bay leaf)Enough

  • FlourEnough

  • Chicken (breast)200 g

  • Boiled and mashed potatoes60 g

  • Stale bread30 g

  • Pioppini mushrooms500 g

  • Dried chanterelle mushrooms80 g

  • Shallot1

  • Sagesome leaves

  • saltEnough

  • Gray pepperEnough

  • LaurelEnough

Preparation Turkey roll with mushrooms

  • Pass the chicken breast through the meat grinder, soak the chanterelles in cold water and cut the bread into cubes. In a pan, heat a drizzle of oil with a bay leaf, add the chopped shallots and let it wither. Squeeze the chanterelles, add them to the pan and cook over high heat for 6 minutes. Finish with the bread cubes, toasting them.
  • Transfer the 2/3 of the mushroom and bread mixture into a bowl, add the mashed potatoes, salt and pepper, a few chopped sage leaves and the chicken breast. Mix well.
  • Open the turkey to the book, perfume the part to be filled with the aromatic herbs chopped up and spread over the filling. Roll it up and tie it with the kitchen string, first passing it along, and then all around the roll. Stop with a knot.
  • Flour it and brown it in a pan with a drizzle of hot oil, until it is completely browned. In the meantime, cut the celery, carrot and onion into cubes and place them in a baking pan with a drizzle of oil and some sage leaves.
  • Place the roast turkey on top of the vegetable bed and add the pioppini. Add salt and pepper, cover the meat with wet and squeezed baking paper and place it on aluminum foil. Leave a corner free, from which you will pour the broth.
  • Bake in a preheated oven at 185 ° C for about 40 minutes. At the end of cooking, untied and sliced.
  • Serve with vegetable sauce and nails.