Turkey roll with mushrooms
- 500 g button mushroom
- 2 x 200 g turkey breast fillet (1 cm thick diced)
- 200 g bacon
- 100 g of ricotta
- 1 pack of spring onions
- Provence spice mix
- 500 g salad potatoes
- 2 cloves of garlic
- oil, salt and pepper
Season the diced mushrooms with salt and pepper, steam and drain. Let them cool, then add the Provence’s spice mix, the ricotta and the chopped onion.
Put a few strips of bacon over the spreaded turkey breast fillet with the ends hanging off the turkey breast. Add the stuffing and roll so that bacon covers the outside of the turkey.
For the frying, use a meat sticker or wooden sticker but remove it immediately after frying (it hardens later in the meat).
Cook the potatoes in their skins, after the skins have been removed, roast them in a mixture of garlic and oil.