Summary

Ingredients

• 1 kg turkey breast fillet (s)
• 0.5 kg ½ minced meat
• 1 large apple
• 200 g chestnut (s)
• 1 onion (s)
• 1 egg (s)
• 5 tablespoon breadcrumbs
• 3 teaspoons celery salt
• 2 teaspoons pepper
• 1 teaspoon garlic granules
• 3 teaspoons herbs
• 2 teaspoons salt
• 250 ml orange juice
• 250 ml poultry broth
• 100 g butter
• some oil
• possibly sauce thickener

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Instructions

1. Chop the chestnuts, peel the apple, remove the core and cut the pulp into small cubes. Wash the turkey breast fillet, pat dry and cut into as large a plate as possible. If possible, do not cut through, but leave the outside intact. Season with the salt inside.
2. For the filling, mix the minced meat with the egg, breadcrumbs, celery salt, pepper, garlic and Italian herbs and thoroughly mix in the chopped chestnuts, diced apple and finely chopped onion. Spread this filling on the turkey meat and roll it up. Attention! Do not use too much filling, the roll should still close. Tie well with kitchen thread. Shape the remaining filling into small dumplings.
3. Fry the turkey roll and dumplings in oil on all sides, then deglaze with orange juice and poultry stock, spread the butter in flakes on the meat and put everything in a roaster at 180 ° C in the preheated oven, cook for 1.5 - 2 hours (I help a meat thermo). Please close the lid.
4. If you like, the brew can be bound to a sauce, e.g., with sauce binder.