Stuffed Turkey Roast with Porcini Mushroom Sauce

Cut the turkey breast into shape - you set the cutting line with a large sharp knife according to the letter Z - so cut once from the top from the left and then cut from the bottom from the right - this is how a "spherical" turkey breast becomes a large, flat piece of meat - the cling film Now place it over the meat and knock it flat again with the ironing iron - finally cut the irregular edge of the meat straight

first wash the mushrooms, pat dry and cut into slices - peel the onion and chop it - I get the porcini mushrooms and parsley already cut from the freezer

Roast the onion vigorously in hot oil in a pan - then add the mushrooms and roast them - deglaze with a little vegetable stock and then put everything in a larger pot - now pour oil into the pan again and repeat the same process with the porcini mushrooms - the porcini mushrooms are then also put in the pot and everything is steamed together softly - we need the pan again for the roast ...

from the cooked mushrooms you now take out a part for the mushroom filling of the roast (for me it was 250 gr) - please take ONLY MUSHROOMS out, the liquid stays in the pot! - now the mushrooms are chopped up together with a lot of parsley - sprinkle with a little salt and pepper

the prepared meat is now put back on the cling film and seasoned with salt, pepper and turmeric, then the prepared mushroom filling is applied - leave some free space around the edges so that the filling does not ooze out!

Preheat the oven to 120 degrees - now use the cling film to roll up the meat - use toothpicks to gather the edges of the meat at short intervals - then use kitchen twine to tie the roast along the toothpicks (as with lace-up shoes with hooks) - also on the outside again with salt and pepper and spice turmeric

fry the roast all around in hot oil - then insert the cooking thermometer so that the sensor is placed in the middle of the meat - bring the roast in the oven to a core temperature of 120 degrees to a core temperature of 75 degrees - remove the roast, switch off the oven - the Wrap the roast in aluminum foil - let it relax for a while in the switched-off oven

Now bring the remaining mushrooms to the boil - stir the sour cream with a little hot water to avoid lumps - mix maizena with cold water and add to the sour cream - then add this mixture to the mushrooms and simmer until the sauce thickens slightly - a add handful of parsley - season with ketchup, balsamic vinegar, salt, pepper and lemon juice

first remove the toothpick from the roast then pull off the kitchen twine - cut the roast into portions with the electric knife - place on the preheated plate together with the boletus sauce and the napkin dumplings and decorate the whole thing with a little chopped parsley and balsamic cream