Turkey rolls with mushrooms in cranberry-mustard cream sauce

Ingredients for 6 servings:

• 6 large turkey cutlets
• 2 onions, finely diced
• 12 slices of Black Forest ham
• Mushrooms, dried, from 500 g fresh mushrooms
• Dijon mustard
• 1 jar cranberries
• 200 g Cremefine
• 750 ml vegetable stock
• 2 tbsp safflower oil
• salt and pepper
• Parsley
• Flour

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 15 minutes

Halve the schnitzels lengthwise and flatten. Season with salt and pepper and spread with about 1/2 teaspoon of mustard. Place a slice of ham on top of the schnitzels, roll them up, and tie them securely with kitchen string. Heat oil in a large pot. Fry the schnitzels in batches and then remove them. Add the onions to the frying fat and sauté. Add the mushrooms and mix with the onions. Return the schnitzels to the pot. Pour in the stock and simmer gently for about 45 minutes. Stir in the crème fraîche. Thicken with a little flour. Season to taste with salt, pepper, and Dijon mustard. Add the cranberries and some finely chopped parsley to the sauce. Serve with croquettes, bread dumplings, beans with bacon, or a vegetable mix of cauliflower, Romanesco, Brussels sprouts, and broccoli.