Christmas turkey roulades

Ingredients for 6 servings:

• 6 large turkey cutlets
• 1 stalk(s) Celery
• 1 onion(s)
• 250 ml chicken broth, strong
• 3 rolls for baking, dark
• ¼ package butter
• 2 small eggs
• 70 ml milk
• 100 g chestnuts, ready to cook, vacuum-packed
• 75 g soft apricots
• 1 apple, sour
• Parsley
• marjoram
• mugwort
• salt and pepper
• 2 shallots
• breadcrumbs
• 6 stalk(s) Celery
• 6 stalk(s) shallot(s)
• 2 apples, sour
• 100 g chestnuts, ready to cook, vacuum-packed
• 150 ml chicken broth, strong
• 75 ml port wine
• 1 ½ tsp, sautéed cloves, freshly ground
• mugwort
• salt and pepper
• butter
• oil
• Sugar
• 1 ½ tsp, leveled cornstarch

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours

The Christmas dinner for those who don’t want to prepare a whole “bird”

It’s best to fill the roulades the day before. The sauce can also be prepared the day before if desired. Preparing the filling: Grate the apple into sticks using a coarse grater. Dice the apricots into small cubes. Dice the chestnuts as well. Place everything in a bowl. Finely chop the parsley and onion and add them. Add the dried mugwort and marjoram. Finely dice the bread rolls and fry them in butter until browned. Add the bread cubes, eggs, and milk. Season with salt and pepper. Mix everything by hand into a paste. Let it sit for about 10 minutes. If necessary, knead again with a little breadcrumbs. The consistency should be like bread dumpling dough. Preparing the roulades: Pound the schnitzels if necessary and season with salt and pepper on both sides. Apply the filling by hand and roll up the schnitzels. Tie them together in two places with kitchen string. Dust the roulades with flour and sear them all over. For a small batch, use a large roasting pan, which can then be used in the oven. For larger batches, roast in a pan and then place on a deep baking tray. Add the quartered onion and coarsely chopped celery. After roasting, pour over the stock once, so that the stock reaches a finger’s width in the roasting pan or tray. Cook for 45 minutes in a preheated oven at 200°C (top/bottom heat). Prepare the sauce: Roughly chop the shallots, slice the celery, and finely dice the apples and chestnuts. First, fry the shallots in butter and oil, then add the celery, chestnuts, and apples. Add a little sugar, along with plenty of ground mugwort and cloves. Simmer for 45 minutes over medium heat, stirring frequently. Do not add any liquid. When the vegetables have nicely broken down, add the stock and port wine. Season with salt, pepper, and, if desired, a bouillon cube. Simmer for another 15 minutes. Stir the starch into cold water to thicken the sauce. Serve with butter-fried potato dumplings or potato dumplings and red cabbage.