Roast turkey stuffed with salami and pepper sauce

Ingredients for 5 servings:

• 1,000 g roast turkey
• 300 g red wine
• 600 g water
• 50 g instant gravy
• 120 g salami (pepper salami)
• 200 g carrot(s) (carrots) 2 pieces
• 200 g fennel
• 150 g pepper, red
• 200 g zucchini
• 150 g onion(s)
• 20 g vegetable stock, instant
• Ginger
• coriander
• Spice(s), as desired
• 30 g olive oil, some peperoncini oil
• 20 g pepper, coarsely ground
• possibly salt
• 800 g potatoes, frozen (Duchesse – potato rosettes for deep fryer)

Instructions

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

with wok-fried vegetables and potato duchesse

Cut the turkey roast while still semi-frozen and spread it out into a square on aluminum foil. Place the pepper salami on top and roll it up, tie it, and season the outside. Brown it well on all sides in a frying pan and deglaze with the wine. Transfer it to a roasting pan, add the gravy dissolved in water, and braise it in a preheated oven at 200°C for about 60 minutes, until the gravy has reduced by half. Turn occasionally. In the meantime, finely chop the vegetables for the wok. Thaw the duchesse and prepare the deep fryer. Once the meat is cooked, you can start with the wok. Heat olive oil, first add the onions, fennel, and carrots, and a little later the zucchini and peppers, and season according to the instructions (use less seasoning, as the sauce is spicy). Meanwhile, remove the meat and cover. Strain the gravy, add coarse pepper, and thicken it a little more if necessary. The sauce shouldn’t be too thin. Deep-fry the Pomme Duchesse, shred the meat, and when the vegetables are ready, serve on hot plates. Tip: Other vegetables or mushrooms would also work. I could also imagine serving it with rice. Enjoy.