Turkey roll roast with stuffing

Ingredients for 6 servings:

• 1 kg turkey breast
• 5 slice(s) sausage (mortadella), Italian
• 1 package of leaf spinach, frozen
• 4 eggs
• 1 cube of stock
• some butter, margarine and oil
• 1 jar white wine
• 1 garlic clove(s)
• sage
• rosemary
• salt and pepper
• oil

Instructions

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

Roasted sauerkraut

Have the butcher cut the turkey breast into a flat slice. Season lightly with salt and pepper. Sauté the spinach and garlic in butter. Make an omelet with the eggs. Place the spinach first on the slice of meat, then the omelet, and finally the mortadella slices, shape it into a roulade, and wrap it with kitchen string. Heat butter and 2 tablespoons of oil gently in a saucepan and sear the meat on all sides. Sprinkle with sage leaves and rosemary. Add the white wine and bring the liquid to a boil for 2-3 minutes. Crumble the stock cube over the meat. Then simmer over low heat for about 1 hour. Baste the meat occasionally with the pan juices. Serve with rosemary-baked potatoes and a mixed salad.