Provençal turkey roulades

Ingredients for 4 servings:

• 4 turkey schnitzels (150 g each)
• 2 slice(s) smoked ham
• 16 black olives, pitted, chopped
• 4 tomatoes
• 150 g mushrooms
• 20 onions (pearl onions)
• 1 jar white wine, dry
• 1 jar vegetable broth
• 3 sprigs of thyme
• 3 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Paupiettes de dinde provençale

Clean the mushrooms and slice thinly. Score the tomatoes crosswise, dip briefly in boiling water, rinse, and peel them. Then deseed and dice them. Peel the onions and finely chop half of them. Sauté the mushrooms and chopped onions in half the oil for 5 minutes. Season with pepper and add the olives. Pound the turkey escalopes very thinly between cling film. Place half a slice of smoked ham and 1/4 of the mushroom mixture on each escalope. Roll up and secure with toothpicks. Sauté the involtini in the remaining oil. Add the remaining pearl onions, tomatoes, thyme, white wine, and stock. Season with salt and pepper. Let stand for 15-20 minutes. Serve with pasta or rice.