Turkey stuffed with truffles.
800 gr of turkey breasts in fine fillets
400 grams of spinach
350 grams of mushrooms
1 package of serrano ham in strips
1 package of thinly sliced bacon
2 spring onions
1 clove garlic
1 /2 glass of brandy
1/2 half a ford of water
1 bag of dried tomatoes
1 clove garlic
3 tablespoons of vinegar
1 coffee cup of olive oil
STUFFED TURKEY PREPARATION
1.- Put the dried tomatoes in a bowl with the brandy for about an hour.
2.- Peel the spring onion and garlic and chop them very finely. In a frying pan, sauté the spring onion with the garlic clove in olive oil over low heat for 10 minutes.
3.- Add the spinach, half of the sliced mushrooms, the serrano ham, and pieces of dried tomato, cook for 10 minutes over medium heat, stirring. Season.
4.- Place the slices of bacon in a bowl, overlapping them, then place the turkey fillets on top of the bacon. Season them.
5.- DISTRIBUTE the spinach and mushroom filling along the fillets and carefully roll them up, squeezing them well. We tie it with the rope trying not to get the filling out.
6.- Heat olive oil in a frying pan and brown it for a few minutes.
7.- Place the turkey in a baking dish with the brandy, half a glass of water, the rest of the dried tomatoes and mushrooms. Rectify salt.
8.- Bake for approximately 40 minutes at 200º in the oven. During cooking we are turning the stuffed turkey around.
9.- Let it rest for an hour before cutting into slices, when it is cold it is easier to cut and it does not break.
Wash the potatoes, cut them in half and place them in a baking dish
In a blender add the oil, vinegar, salt, paprika, pepper, the garlic clove, beat and add to the potatoes
They are cooked in the oven until golden, approximately one hour at 200º C