Festive turkey rolls with fruity dumplings Tyrolean style

Ingredients for 3 servings:

• 1 large shallot(s)
• 100 g sausage meat
• 1 large parsley root(s)
• salt and pepper
• marjoram
• 1 shot of brandy
• some fat for frying
• 3 large turkey schnitzels
• salt and pepper
• 1 cup chicken broth
• e.g. sauce thickener or gravy powder
• 1 tsp butter
• 250 g dumpling bread
• 50 g diced ham
• 30 g butter
• 2 tbsp pumpkin seeds
• 70 g cranberries
• ½ tsp rosemary
• 3 tbsp, heaped flour
• 3 eggs
• 130 ml milk
• salt and pepper

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 15 minutes

Turkey schnitzel, parsley root and sausage meat with Tyrolean bacon dumplings with a twist

Start with the dumplings. To make this, place the dumpling bread in a very large bowl. Tear any large pieces into small pieces. Fry the ham cubes without adding any fat in a small, non-stick pan and let them cool slightly. Cut the cold butter into small cubes, place them on the bread, and immediately top with the ham cubes. This allows the butter to melt. Toast the pumpkin seeds in the same pan, remove them from the pan, and let them cool. Add the chopped cranberries and rosemary to the bread and sprinkle with flour. Chop the pumpkin seeds and add them as well. Season the eggs and milk, beat with a mixer until light and fluffy, and pour over the bread mixture. Mix everything well with wet hands and knead, then set aside for about 20 minutes to marinate. Meanwhile, to make the filling for the turkey rolls, chop the shallot and dice the parsley root. In a large pan or roasting pan, fry the shallot and parsley root in a little fat. Add the sausage meat, season with salt, pepper, and marjoram, and continue to fry for about 3 minutes, stirring constantly. Deglaze the mixture with the brandy, toss briefly, and set aside. At this point, continue with the dumplings. To do this, put a large pot of lightly salted water on the stovetop and bring to a boil. With wet hands, scoop out portions of the dumpling mixture (approx. 50 to 60 g), form them into dumplings, and place them on a wet plate. When the water boils, drop the dumplings in and simmer on low heat for 15 minutes. Then turn off the heat and let the dumplings simmer for about 20 minutes longer. Meanwhile, make the turkey rolls. To do this, stretch or pound the meat slightly and season lightly with salt and pepper. Spread the root vegetable mixture evenly over the meat slices, roll them up, and secure them with roulade pins or wrap them with string. Brown the rolls well on all sides in a large pan or roasting pan. Pour in the chicken stock and let the meat simmer for a few minutes. Then, according to the package instructions, make a sauce with a little gravy thickener or gravy powder and water as needed. Add the teaspoon of butter and stir in. No additional seasoning is necessary, as the roll filling and the dumplings are flavorful enough. Finally, remove the dumplings from the water with a slotted spoon and let them drain. Serve the turkey rolls, dumplings, and sauce together. A side of parsley root and carrots or peas also goes well with this dish. If you’re only cooking for two people, you can still use the filling for three people, but for example, make only two turkey rolls and stir the rest of the filling into the sauce or fold it into the vegetables. This is what we did. Don’t leave leftover dumplings in the water for too long; instead, remove them, let them cool, and then freeze them. You can thaw them at the right time, cut them in half, and steam them in a dumpling steamer until they’re ready to eat. They also go well with venison goulash, for example.