Roti Turkey stuffed with mushrooms

  • 60 minutes
  • 4 pepole


    1 Peel and chop the onion and garlic. Clean the mushrooms and chop them finely with a knife. Take the crust of bread and crumble the crumb. Quickly return to the pan, 2 or 3 minutes, in the pan, with the chopped walnuts, 1 tbsp chopped rosemary leaves, salt and pepper. Drain the preparation and recover the mushroom juice

    2 Preheat the oven to 180 ° C. Pour in a baking dish, mushrooms and white wine.

    3 Cut the roast turkey horizontally so you can stuff it. Fill the central cavity with the mushroom mixture, close, surround the meat with bacon slices and string it.

    4 Put the roast in the buttered dish, cover it with the rest of the rosemary, salt, pepper and cook for 45 minutes, basting regularly with cooking juices.

    5 Remove the meat from the oven, remove the string and keep warm. Reduce the sauce in the pan a little. Cut the roast into slices, sprinkle with sauce and serve


1 onion (large) garlic

3 cloves

350 g mushrooms mixed

1 slice of cereal bread

1 tbsp butter

1 tbsp (chopped)

2 rosemary branches

roast turkey (more or less 1kg)