Christmas turkey stuffing roll with Isigny Sainte-Mère Camembert Cream

Recette Roulé De Volaille Farce De Noël, Carottes Rôties Et Crème De Camembert

HomeOur recipesChristmas turkey stuffing roll with Isigny Sainte-Mère Camembert Cream

  • Icône représentant le temps de préparation de la recette For 4 person
  • Icône représentant le temps de préparation de la recette Preparation 60 min.
  • Icône représentant le temps de préparation de la recette Difficulties Difficult

Preparation

  1. 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.

     

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