Stuffed turkey rolls. If you have not yet thought about Christmas Eve dinner or Christmas lunch, this may be your recipe. Traditional, simple and complete. A magnificent main dish typical of Christmas, which we are going to accompany with onion caramelized and sweet from piquillo pepper. Delicious. While we make the garnish, the VAROMA will cook the turkey

The recipe is a variant of the stuffed chicken delicacies that Irene offered us a few days ago. So if you don't like turkey or nuts, you also have that option.

Stuffed turkey rolls

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A traditional, simple and complete recipe for a delicious typical Christmas main dish, stuffed turkey, which we are going to accompany with caramelized onion and sweet piquillo. While we make the garnish, the Varoma will cook the turkey.

Ana Valdes

Recipe type: meat
Calories: 350
Rations: 8

Preparation time: 20M
Cooking time: 41M
Total time: 1:1 p.m.

Ingredients

For the rolls:

4 turkey breast fillets.
50 g of sliced ham.
4 slices of bacon.
4 portion cheeses.
6 pitted prunes
50 g of walnuts.
50 g of sultana raisins or currants.
a little powdered rosemary.
salt and pepper.
cling film.

For the caramelized onion:

4 onions (500 g approx.)
50 g of butter.
50 ml of oil (half beaker).
30 g of liquid caramel.
salt and pepper.

For the sweet piquillo:

150 g of piquillo peppers.
6 tablespoons of sugar.

Preparation

Place a layer of cling film on a smooth surface.
On it, place two breast fillets together, mounting a little one on top of the other, season.
On the fillets arrange two slices of bacon, one of ham, 2 small pieces of cheese, 3 plums (place them at the bottom), pieces of walnuts, raisins and sprinkle with rosemary.
Wrap using the transparent film, so that it wraps the roll. Twist the edges as if it were a candy (it is easy if taking the edges, you make it turn on itself, as if you were giving the rope).
We already have a roll. Do the same with the following and place them in the Varoma container. Reserve.
Let's go with the sweet piquillo. We put the pepper and sugar in the glass. We cook for 8 minutes, at 70º and speed 1. Without beaker.
We shred 15 seconds at speed 7. We take out and reserve. We clean the glass.
And now, the caramelized onion. While cooking, the rolls will be cooked in the Varoma.
We put the onions, butter and oil in the glass and crush during 5 seconds at speed 4.
We lower the remains of the walls with the spatula. We place the Varoma closed with the rolls in the hole in the lid of the glass and program 30 minutes, Varoma temperature, spoon speed, left turn.
At the end of the time, we remove the Varoma and uncover it so that the rolls do not continue to cook.
Add the liquid caramel, half a teaspoon of salt and a little pepper to the glass. And we program 3 minutes, 100º, speed 1.
To plate it, we remove the film from the rolls, cut them into slices, place them on a bed of caramelized onion and sprinkle them with sweet piquillo.