Turkey roll with cranberries

Preheat the oven to 180°C (350°F) and thaw the cranberries. Slice the chestnut mushrooms and shiitake mushrooms.

Heat a pan with 1/3 of the olive oil and fry half of the chestnut mushrooms and shiitake mushrooms together with the thyme, sage leaf and bay leaves for 6 minutes on high heat.

Remove the Verstegen bay leaf from the pan and blend the mushroom mixture and cranberries with an immersion blender until coarsely combined. Season with black pepper and sea salt.

Cut the turkey breasts open along the sides, but not all the way through. Unfold the turkey breasts, cover with parchment paper, and pound them with a pan or rolling pin to thin out the breasts.

Place the turkey breasts halfway over each other to create a large fillet. Spread the mushroom mixture over it and roll it up.

Gradually cover the turkey roll with the bacon and tie with kitchen twine.

Place the turkey on a baking sheet lined with parchment paper and drizzle with half of the remaining olive oil. Bake in the preheated oven for 40 minutes. When the turkey roast needs another 10 minutes, add the cherry tomatoes.

Meanwhile, heat a pan with the remaining olive oil and fry the remaining chestnut mushrooms and shiitake mushrooms for 5 minutes until golden brown.

Serve the turkey roulade with the cherry tomatoes, chestnut mushrooms and shiitake.

Tip:

To roll the roulade more tightly, you can use cling film.