Ingredients

Serves 4

• 4 thin turkey breast steaks, approximately 100 g each
• 150 g button mushrooms
• 60 g cooked chestnuts
• 1 small shallot
• 1 tsp olive oil
• 1 tbsp fresh parsley or thyme
• 100 ml low-salt chicken stock
• 60 g plain cream cheese or skyr
• Pepper

Method

1. Finely slice the mushrooms and shallot. Gently cook them in the olive oil until soft.
2. Roughly chop the chestnuts and add them to the mushrooms with the herbs. Cook for a few more minutes.
3. Lay the turkey steaks flat. Place a small amount of filling in the centre, then roll each steak tightly to form a roulade. Secure with kitchen string or toothpicks.
4. Lightly brown the roulades in a pan, then add the stock. Cover and simmer gently for around 15 minutes, until the turkey is fully cooked and tender.
5. Remove the roulades and allow the cooking juices to reduce slightly. Remove from the heat and stir in the cream cheese or skyr to create a creamy sauce.
6. Slice each roulade and serve with a little sauce.

For a smaller portion

Serve 1-2 slices with a small amount of sauce and a small portion of a soft side dish.

For other guests

1. The same recipe can be served in a larger portion, with more slices and additional side dishes. This way, everyone can enjoy the same festive meal.