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Turkey Roll with Celeriac Mash

Turkey Roll with Celeriac Mash
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Valentine’s Dinner 2017. My intention was to balance the taste and include something from both our preferences. Me going for citruses, my boy tends to spiciness. It required quite some research, but I succeeded and fed us to satisfaction. That’s what counts, isn’t it – Turkey Roll with Celeriac Mash.

You can, of course, do the filling without chili. Dijon Mustard and herbs work so well with oranges. Celeriac brings the potato mash to a complete different level and in combination with oranges is to die for. I am very proud, let me share this recipe with you all. Bon Appetite!

My Turkey Roll is suitable for kids from 3 plus. Reduce on chili and serve as a grown-up meal. This dish has a very festive taste. Therefore, it is perfect for any special occasion like Christmas, New Year or Thanksgiving. Enjoy with your beloved!

Total Time: 1 hour 30 minutes

Shopping List

The Turkey:
800g of good quality turkey skinless breasts, cleaned and drained
Sea salt, ground black pepper
A splash of olive oil
A knob of butter
1 teaspoon of Provencal herbs and orange zest
1 red orange, washed, peeled and sliced
1 cup of good meat stock
1/2 cup of dry white wine

The Bacon Stuffing:
1 tablespoon of olive oil
150g of good quality baked ham, diced
1 medium shallot, peeled and finely chopped
1 red chili, finely chopped
1 handful of fresh sage, thyme and rosemary, chopped
2 cloves of garlic, crushed, peeled and finely chopped
1 tablespoon of Dijon Mustard

The Celeriac Mash:
½ of celeriac head, cleaned, washed and diced
4 medium potatoes, peeled, washed and diced
Sea salt, black pepper
50ml of lukewarm milk
A splash of double cream
A knob of butter
A pinch of nutmeg


The Turkey

First, prepare the meat. Take a sharp knife and slice the breasts gently in the middle, not all the way through. Just to open them like a book.

Next, work the appearance to a perfection. Make cuts everywhere it needs to get thinner and equal. Cover with a cling foil and hammer for a bit until you get a nice thin slice.
Remove the foil and season well with sea salt and pepper.

Preheat the oven to 160 degrees.

The Bacon Stuffing

Heat up a splash of oil in a large frying pan on medium heat.

Bacon in. Bake until crispy and golden.

Next, add the onion, herbs and spices (chili, sage, thyme and rosemary). Sauté until it softens, for about 2 minutes.

Stir in the garlic, just to smell it out. Take off the heat.


Brush the turkey slice with mustard and sprinkle with The Bacon Stuffing.

Gently roll out the breasts and make it tight with a kitchen rope.

Heat up a knob of butter and 1 tablespoon of olive oil in a frying pan, in which you made The Stuffing.

Roast the turkey roll on high heat from all the sides until beautifully golden, takes around 3 minutes.

Transfer the meat into a medium baking tray with all its juice. Baste with the stock and wine.

Sprinkle the turkey with Provencal herbs and orange zest. Place the slices of oranges around the meat.

Bake in the oven for about 1 hour until it is baked through. Take it out for about 3 times in total. Flip it and nicely spoon with the sauce all over the meat. This way turkey will be done to perfection and remain nicely juicy.

The Celeriac Mash

Cook the celeriac and potatoes in deep pot filled with salted hot boiling water until soft.

Once ready, remove the water and press with a potato masher. Season with salt, pepper and a pinch of nutmeg.

Add a knob of butter, milk and cream, few at a time. Accordingly to the texture add more. Mash and taste until very smooth. Done.

Slice The Turkey Roll and serve with The Celeriac Mash. Sprinkle with the meat juice and enjoy with the oranges and glass of white wine. Yummy!

Makes 4 serves.

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