Roast Turkey Roll with Chanterelle Crust

Season turkey roll roast with salt, season with pepper and brown all around in hot clarified butter. Pour on a little water and braise over medium heat for about 45 minutes.

Finely dice onion and bacon and fry in buter until light brown. Chop cleaned chanterelles and fry at high temperature. Season the mixture with pepper, nutmeg, salt and let it cool down a little.

Chop the parsley, add to the mixture together with the eggs, breadcrumbs and grated cheese and stir. Take the cooked rolled roast out of the roast stock, put it on a fireproof plate and cover it with the mushroom mixture. Press it down well. Bake in the heated oven at 220 degrees for about 20 minutes.

In the meantime, boil the roast stock, add a little water. Mix cornstarch in a little cold water and thicken the sauce with it. Season to taste with salt and freshly ground pepper.

It goes well with: Parsley potatoes and cranberries, green salad or beans.

Our tip: Use bacon with a fine, smoky note!

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