Turkey Cordon Bleu
Turkey is a popular meat throughout the year in Germany, not just associated with Christmas time. This is a quick and easy meal, ideal for mid-week eating. Buy two large turkey breasts for four people and use the lean, cured Black Forest ham to enclose the creamy brie stuffing.
- 2 whole boneless turkey breasts skinned, about 10oz (300 g) each
- 5 oz genuine German brie with peppercorns such as Bonifaz or Champignon, 150 g
- 4 large slices Black Forest prosciutto or 6 medium slices
- 5 oz button mushrooms sliced, 150 g
- 1 tablespoon rapeseed oil
- 1 oz butter 25 g
- small glass dry white wine such as German Riesling
- 2-3 tablespoons double cream
- sea salt and freshly ground black pepper
Recipe courtesy of Roz Denny, Modern German Foods
- Cut each turkey breast in half horizontally, but don’t cut quite all the way through. Open up the breast like a book, so it lays flat. Slice the rind off the cheese and cut into four slices.
- Season the meat and press two slices of cheese and half the ham on each breast. Reshape, enclosing the cheese and ham entirely.
- Preheat the oven to 375ºF (190ºC). Sauté the mushrooms in the oil and butter for 5 minutes, until softened. Season and place on the base of a small roasting pan. Lay the turkey on top.
- Cover loosely with parchment paper or lightly greased sheet of foil and bake for 20-25 minutes until the meat feels firm. A little cheese may have seeped out.
- Remove the turkey to a warm plate and let stand. In a roasting pan sauté mushrooms in the wine until reduced by half, then stir in the cream. Season.
- Cut the wrapped turkey breasts into four diagonal slices each. Transfer these to four warmed plates, spoon the mushroom sauce over and serve.
- This dish is particularly good with German Spätzle, which can be made ahead then reheated in butter with chopped parsley.