Turkey Roast Stuffed with Omelette and Mortadella

Method

1. To prepare the Turkey Roast Stuffed with Omelette and Mortadella, start by making the omelette. In a bowl, beat the eggs with the mixed herbs and a pinch of salt.
2. Pour a drizzle of oil into a large pan, add the egg mixture and cook over low heat on both sides until the omelette is perfectly cooked. Once ready, let it cool completely.
3. Clean the turkey breast and cut it to obtain a single slice (butterfly cut). Season with salt and pepper on both sides.
4. Place the turkey slice on the work surface, lay the mortadella (Italian bologna) on top, followed by the omelette.
5. Gently roll the meat and its filling like a roulade. Secure everything with kitchen twine, being careful not to tie it too tight.
6. Take a large, high-sided casserole, place the turkey roll in the center, add the butter, drizzle with oil, and flavor with two peeled garlic cloves.
7. Brown the meat over high heat, making sure to turn the turkey occasionally to cook it evenly on all sides.
8. When the turkey starts to sizzle, pour in the milk, add the stock cube, and bring to a boil.
9. Lower the heat and continue cooking over medium heat for about 45 minutes, allowing the cooking liquid to reduce and form a thick sauce.
10. Once ready, transfer the turkey to a serving plate and slice it. Take the sauce from the casserole and blend it with an immersion blender to remove any lumps.
11. Serve the Turkey Roast Stuffed with Omelette and Mortadella hot, accompanied by the sauce served separately in a gravy boat! Finally, remember to download our App with exclusive content and fewer ads!