Marco and Jan's juicy Christmas turkey roll roast

Ingredients for 5 servings:

• 1 ½ kg turkey roast (rolled roast), cut ready for cooking
• salt and pepper
• 5 tbsp olive oil
• 1 zucchini
• 2 shallots
• 2 garlic cloves, to taste
• 50 g pine nuts
• 20 g capers
• 75 g chestnuts, cooked
• 60 g Parmesan, freshly grated
• 1 red chili pepper(s)
• 1 egg(s)
• 8 sprigs of thyme
• 6 sprigs rosemary
• 4 stalk(s) Celery
• 4 figs, dried
• 3 tbsp jam (fig jam)
• ½ liter chicken stock
• Sauce thickener

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

with a fruity note

Rinse the turkey roast under cold water, pat dry, and score the long side crosswise with a sharp knife, but do not cut through. This will create a rectangular shape; it’s easier to have the butcher prepare this for you. Season well with salt and pepper. For the stuffing, peel and finely dice the zucchini. Finely chop the chestnuts. Roast the pine nuts in a dry pan until fragrant, remove, let cool, and chop. Peel and finely chop the shallots and garlic. (If you like, you can press the garlic.) Heat olive oil in a pan. Sauté the shallots and garlic until translucent. Add the zucchini and chestnuts, capers, and chopped pine nuts, and fry briefly. Transfer the vegetable mixture to a bowl and let cool. Finely grate the Parmesan cheese, wash, trim, and chop the chili pepper. Wash the lemon in hot water, pat dry, and grate 1/2 teaspoon of the zest. Wash the thyme and rosemary, shake dry, pick leaves from 2 sprigs each, and chop. Add everything to the vegetable mixture, add the egg, and season well with salt and pepper. Mix everything well. Spread the mixture over the meat, roll it up lengthwise, and tie it with kitchen string. Place the roast in a roasting bag, spread with fig jam, and cover with the remaining herb sprigs. Seal the roasting bag tightly. Roast in a casserole dish in a preheated oven at 180°C for about 60 minutes. Meanwhile, cut the figs into strips and trim the celery, wash it, and cut it into 4cm long pieces. Remove the roasting bag, leaving the stock in the casserole dish. Place the roast in the dish with the dried figs and celery and pour the chicken stock over it. Roast for a further 45 minutes at 160°C. Baste the roast frequently and check for browning. Cover with aluminum foil if necessary. Remove the roast, let it rest for about 5-10 minutes, and then use a gravy thickener to make a gravy from the stock. Serve with potatoes, Brussels sprouts, and/or red cabbage.