Turkey roll roast with bread dumpling filling

Ingredients for 1 servings:

• 1 kg turkey breast in one piece
• 1 tbsp oil
• 2 garlic cloves
• 5 slices of bacon
• salt and pepper
• 200 g bread rolls, stale
• 185 ml milk, cold
• 2 eggs
• 35 g butter
• 1 large onion(s)
• nutmeg
• ½ bunch parsley
• 500 ml milk
• cornstarch

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 20 minutes

For the filling, cut the rolls into small cubes. Dice the onion and sauté in butter until translucent. Whisk the eggs with 185 ml of milk and season with salt, pepper, and nutmeg. Add the onions to the bread cubes. Pour the egg wash over the bread. Add the parsley, stir, and let rest for 20 minutes. Preheat the oven to 150 degrees Celsius. Carve the turkey breast into a rolled roast or have a butcher carve it. Season with salt and pepper. Knead the stuffing again, spread evenly over the meat, and roll the roast. Wrap it in bacon and secure it with roulade pins or kitchen string. Heat the oil in a roasting pan and brown the rolled roast. Add the garlic cloves and pour in 500 ml of milk. Cover and braise in the oven for 1.5 hours. After this time, let the roast rest in aluminum foil. In the meantime, strain the milk liquid and thicken with cornstarch. Season to taste.