Turkey
Description
The dish is prepared without unnecessary complications. Beef is most commonly used for this dish, although variations with chicken or turkey also exist. Serve the dish hot, but not straight from the oven—let it cool slightly. The dough can be made from scratch or purchased ready-made; shortcrust or yeast-raised flaky pastry works well. Cut it into small pieces and serve with vegetables or mashed potatoes. The finished dish is now ready to be served.
Instructions
- 1
Step 1
1. First, wash the chicken breast, trim off the skin and cartilage. Roll it up into a roulade and tie it with natural string so the meat holds its shape.
- 2
Step 2
2. Salt and pepper the meat. Heat a pan with vegetable oil and place the chicken breast in it. Sear on all sides until golden brown, then set aside to cool.
- 3
Step 3
3. For the filling: melt butter in a skillet, finely chop the onion and sauté it in the butter. Finely chop the sausages or hot dogs, mix with the ground meat, add the sautéed onion, cranberries, chestnut purée, breadcrumbs, 1 egg, and season with salt and pepper. Roll out the dough so that it is slightly larger than the meat, and place bacon slices on top of it.
- 4
Step 4
4. Spread the filling over the bacon and place the seared meat in the center.
- 5
Step 5
5. Carefully lift the bacon with the filling and wrap it around the turkey, making sure the filling doesn't fall out.
- 6
Step 6
6. Cover the bacon-wrapped turkey with dough. Beat 2 eggs and thoroughly brush the areas where one edge of the dough meets the other, tuck under all edges, and brush them with egg.
- 7
Step 7
7. Carefully transfer the meat in dough onto a baking sheet, shape decorations from the remaining dough and place them on the roll. Brush everything generously with egg. Bake the meat in a preheated oven at 200 degrees for 85 minutes, then check for doneness.
- 8
Step 8
8. Do not rush to cut the cooked meat immediately; let it rest for 20-30 minutes, then serve.