A turkey breast roll with a rather unusual filling is a very easy-to-prepare and dietary dish that is suitable for snacks and sandwiches, for a family dinner or slicing.
Ingredients for the roll:
- 1 kg of turkey meat (fillet);
- 1 tablespoon of mild mustard
- 250 g of walnuts;
- 1 cup small beet leaves (chard)
- 2 teaspoons sweet red paprika
- 1 tablespoon narsharab sauce
Ingredients for the marinade:
- 1 liter of plain water;
- 2 bay leaves;
- black and allspice, salt to taste.
Preparation:
- Rinse the turkey breast, put on a board, level with a knife around the perimeter and beat well, thereby leveling the thickness of the meat.
- Pour water into a saucepan, place over medium heat and boil. After boiling in a saucepan, throw bay leaves, black and allspice, salt. Boil the marinade, then remove from the stove and cool completely.
- Place the broken breast in the marinade and leave to marinate for one day.
- After a day, remove the pickled breast from the marinade, dry it with paper towels and spread it on a wooden plank.
- Place the peeled walnuts in a tight bag and grind them into medium crumbs with a jackhammer. Note that you should not chop the nuts on a blender, since you just get nut porridge, but small pieces are needed.
- Put chopped nuts in a bowl, combine with mustard and narsharab sauce, mix thoroughly.
- Cover the baking sheet with foil.
- Apply and spread the nut mass on the marinated breast evenly. Put washed and dry beet leaves on top of this mass.
- Form a tight roll, wrap it with thread, imitating the winding of a sausage, sprinkle abundantly with sweet paprika, put on a mishandled baking sheet, cover with foil and send to the oven.
- Bake the roll for 60-90 minutes at a temperature of 200 degrees. Take out the roll, cool completely, then unwind, cut, put on a dish, garnish with vegetables and herbs and serve.
