Turkey rolls poacher style

Ingredients for 4 servings:

• 4 turkey schnitzels
• 4 slice(s) Black Forest ham
• 350 g cranberries, from the jar
• 125 ml cream
• 125 ml chicken stock
• 2 tbsp Parmesan, grated
• 6 tbsp dry sherry
• butter
• oil
• salt and pepper
• curry

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Place the turkey schnitzels next to each other and season on each side with salt, pepper, and curry. Place a slice of ham on each schnitzel and scatter a scant tablespoon of cranberries on top. Roll up the meat, secure with wooden skewers, fry the rolls briefly in butter and oil, remove from the pan, and season with salt and pepper. Add 2 generous tablespoons of cranberries to the pan juices. Reduce slightly with the stock and cream (about 5 minutes). Add the Parmesan and sherry, and season generously with salt, pepper, curry, and cranberries. Either return the turkey rolls to the pan and cook with the lid on for 12-15 minutes, or store the meat and sauce separately in the refrigerator, covered, and combine when needed. I always serve them with spaetzle.