• 1kg turkey breast
  • Salt and pepper to taste
  • 80g gorgonzola
  • 150g leaf spinach
  • 80g California walnuts
  • 2 tablespoons oil
  • 125ml white wine
  • 400ml chicken stock
  • 3 tablespoons light sauce thickener
  • 250ml cooking cream
  • Kitchen twine


  1. Season turkey breast with salt and pepper. Spread the inside, except for a small edge, with Gorgonzola. Wash the spinach leaves thoroughly and sort them out. Bring salted water to the boil in a pot. Add the spinach leaves and let them wilt. Then pour the leaf spinach into a sieve, rinse briefly in cold water and squeeze vigorously with a wooden spoon. Chop California walnuts. Spread the spinach leaves and two thirds of the walnuts on the coated side of the meat. Roll up the meat and tie it together with kitchen twine.
  2. Heat oil in a dutch oven. Fry the meat on all sides. Deglaze with white wine and pour in the chicken stock. Cover and simmer for 50-60 minutes.
  3. Remove the rolled turkey roast from the stock. Stir in the sauce thickener, pour in the cream and cook uncovered for 3 minutes while stirring. Season the sauce with salt and pepper and add the remaining walnuts.
  4. Slice the rolled turkey roast and serve with the sauce. Serve with broccoli with roasted walnut slivers and boiled potatoes or pasta.

Tip: For the rolled roast, have the butcher cut the turkey breast into a flat piece.