Celery casserole with turkey breast and Gorgonzola

Ingredients for 4 servings:

• 750 g turkey breast
• 100 g toast bread
• 125 ml chicken broth
• 80 g butter
• 1 egg(s), class L
• 3 tbsp white wine
• 3 tbsp sweet cream
• 2 tsp, heaped lemon zest
• 2 tsp mustard, Dijon
• 1 ½ bowls of cress
• e.g. salt and pepper
• 2 bunches of celery, about 800 g each
• 40 g flour
• ½ liter of milk
• 150g Gorgonzola
• n. B. Nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

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Clean the celery stalks, halve the stalks crosswise and cook in boiling salted water until almost tender (approx. 10-15 minutes). Then drain on kitchen paper. Dice the meat and finely chop either through the fine disk of a meat grinder or in a food processor. Remove the crusts from the toast, soak them in the meat broth and add to the pureed meat. Brown 40g butter in a pan. Mix the turkey mince with the butter, mustard, egg, white wine, cream, lemon zest and cress like a meatball batter and season generously with salt and pepper! Melt the remaining 40g butter, sweat the flour in it, deglaze with the milk and simmer gently for 5 minutes. Then melt in the Gorgonzola while stirring. Season the sauce with salt, pepper and plenty of nutmeg. Grease a baking dish and place half of the celery stalks in it, hollow side up. Top with the turkey mixture, then the other half of the celery, hollow side down. Spread the Gorgonzola sauce on top. Bake in a preheated oven at 200°C for about 45 minutes. If the surface starts to brown too much, cover with aluminum foil. Serve with salad and baguette.