Turkey Roll Stuffed with Wild Garlic and Raw Ham

For the turkey roll, remove the turkey roll from the net, cut the slab of meat a little more and tap it carefully. Mix cream cheese and curd cream – cut horseradish ham into small cubes.

Finely chop 7 wild garlic leaves and add to the cream cheese mixture. Mix in gratin cheese and season strongly with salt, pepper and garlic.

Season the meat inside and out with salt, vegeta and only inside with pepper. Spread the cream cheese mixture on top the remaining wild garlic leaves and top with raw ham.

Roll up the turkey tightly and re-tie with kitchen twine. Brown well on all sides in hot clarified butter with Worcester sauce and brandy, season lightly with pepper and add a little chicken stock.

Turn on the oven to 180 and leave the turkey roll in the oven for about 90 minutes – not covered – from time to time pouring its own juice or add chicken soup.

Boil the potatoes with skin in heavily salted water for 10 minutes, cut in half and marinate with cumin, garlic, salt olive oil. Put in the oven on an extra tray for the last 30 minutes.

Prepare the mixed vegetables, take the turkey roll out of the tube, wrap it in aluminum foil – let it rest – in the meantime put the potatoes on the top rack under the grill for another 10 minutes.

Preparation Tip:

Turkey meat is very tasteless, so season strongly. Instead of horseradish ham you can also use any other ham or even bacon for the turkey roll.

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