Cold Turkey Roulade with Herb Stuffing

Lightly pound turkey cutlets between foil. Cut peppers into strips. Coarsely chop chervil, thyme and basil.

Prepare poultry mince with egg yolk, whipping cream and all herbs to a quantity and season with salt and pepper.

Thinly coat turkey cutlets with mince mixture, place one slice of ham on each.

Spread the rest of the minced meat evenly on top and place the various strips of bell pepper on top.

Roll up, tie with string and season lightly with salt and pepper.

Heat oil in a frying pan, brown roulades all around, pour in clear soup and cook in oven at 170 °C for about eighteen to twenty minutes.

Serve: Cut the cooled roulade into diagonal slices and arrange decoratively.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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