- For 4 person
- Preparation 60 min.
- Difficulties Difficult
Put the peeled carrots in the oven for 30 minutes at 200°C with a dash of olive oil and salt.
Peel and chop the mushrooms and the apple. Crush the chestnuts with a fork. Finely slice the shallot and sweat it in a saucepan with a dash of olive oil for 2 minutes. Add the apple, chestnuts and mushrooms. Season and cook for 20 minutes. Blend the stuffing into a mash.
Place the turkey on the cling film, season and spread the stuffing over the entire surface. Roll into a snail shape and press tightly. Tie the cling film at each end. Place the roll in a saucepan of boiling water and cook over a low heat for 20 minutes.
Put the Crème Fraîche and the Camembert half, without its rind, in a different saucepan. Leave to melt for 10 minutes on a low heat. Season to taste.
Remove the cling film, slice the roll and arrange on plates. Cover with the Camembert sauce and serve with roasted carrots and sliced Kalamata olives.