Turkey roll roast filled with cream cheese

Ingredients for 5 servings:

• 1.2 kg turkey breast fillet(s), cut into rolled roast by the butcher
• 200 g cream cheese
• 1 carrot(s)
• 1 shallot(s)
• 1 tbsp green pesto
• some lemon peel, untreated, grated
• 1 jar vegetable stock, or chicken stock, or wine or mixed
• 1 bunch of soup vegetables
• Salt and pepper, from the mill
• chili powder
• Oil, for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Open up the rolled roast, season both sides with salt and pepper, grind a touch of chili over the inside. Peel the shallot and carrot, dice both finely and fry in a little oil until translucent. Mix the cream cheese with the pesto, add the lemon zest and the sautéed shallots and carrots. Spread the mixture on the inside of the rolled roast, leaving a 1 cm border all around. Roll up to make the rolled roast and tie it with string. Without browning, place in a covered (I prefer glass) roasting tin with a lid. Place the cleaned and chopped soup vegetables next to the roast and pour over a little stock or wine of your choice. Cook for 50-60 minutes at approx. 200°C. Check occasionally whether more liquid is needed and turn the roast once halfway through. To rest, remove the roast from the roasting tin immediately after cooking, otherwise it will continue to cook and dry out. A lemon risotto (see recipe in the database) and snow peas or green asparagus go perfectly with this.