15 minutes
40 minutes
Meal
For the turkey roulade
24 oz turkey breast tenderloin (or 2 lb boneless skinless turkey breast)
8.8 oz Boursin® Truffle Flavored (or other Boursin® of your choice)
1 oz spinach leaves
2 tablespoons olive oil
Pepper
Kitchen twine
For the mash
10 medium potatoes
10 medium carrots
Decoration
30 boiled chestnuts
8 oz button mushrooms
Parsley leaves
Pink berries (or black pepper)
Place the turkey breast tenderloins on a cutting board. With a sharp knife, butterfly the turkey to get a thin fillet or ask your butcher to prepare it for you.
Spread Boursin® on top. Cover with spinach leaves.
Roll the turkey breast into a cylinder. Tie it up with the twine.
In a large skillet, heat oil over medium heat, add the turkey and brown it on each side. Add the chestnuts around the turkey and pour in 1⁄2 cup water. Cover and cook for 40 minutes over medium heat.
Wash and peel potatoes and carrots. Cut into pieces. Boil until fork-tender and drain, reserving 1 cup of cooking water. In a blender/food processor blend vegetables, then add cooking water slowly, 1⁄4 cup at a time until smooth. Pepper.
Slice the mushrooms. Brown them in a pan with a bit of olive oil over medium heat.
Once the turkey is done, slice the turkey roulade and place on a bed of mash. Serve with chestnuts and mushrooms.
Decorate with parsley leaves and pink berries (or black pepper)