Stuffed turkey roast Italian style

Ingredients for 4 servings:

• 1 kg turkey breast fillet(s), whole
• 1 m.-sized onion(s), quartered
• salt and pepper
• Paprika powder
• some fat for frying
• some white wine
• some broth
• possibly cornstarch
• some cream, maybe
• 125 g bacon, sliced
• 2 m.-sized tomatoes, sliced
• 2 slice(s) cheese (e.g. Gouda)
• 3 tsp cream cheese
• 1 spring onion(s) or some chives
• 6 basil leaves
• 2 cm tomato paste from the tube

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 50 minutes

Rinse the turkey breast with cold water, pat dry, and lay flat on a work surface. Cut into the sides from the center as deeply as possible so that the fillet can be folded open. Slice the tomatoes (save the offcuts), and cut the spring onion into approximately 4 cm long pieces. Season the inside of the meat with salt, pepper, and paprika, and spread with the cream cheese and tomato paste. Place the bacon slices next to each other on the meat, leaving about half of the slices hanging over the top and bottom (see photos). Layer a slice of cheese, the spring onion, tomato slices, basil leaves, and another slice of cheese. Use the excess bacon slices to enclose the stuffing. Fold the fillet closed and use the top and bottom ends to close the opening with skewers or similar and/or wrap it crosswise with string. Then season the outside with salt, pepper, and paprika. Sear the turkey breast all over in a pot or pan. Deglaze with a splash of white wine. Then place everything in a casserole dish with the tomato pieces, the remaining spring onion, and the quartered onion and braise in the oven at 175°C (fan oven) for approx. 1 hour 15 minutes. After cooking, remove the roast and keep warm in aluminum foil. Make a gravy from the roast juices and vegetables. Top up to the desired amount with a little stock and white wine, thicken with dissolved starch, for example, reduce slightly, and puree, seasoning again with salt and pepper if desired. If you prefer it creamier, simply add a little more cream. This goes well with dumplings and a fresh leaf salad.