Thanksgiving Turkey Roulade Filled with Chestnuts

Ingredients
1 boneless turkey breast
½ pound of ground pork meat
5 oz can of chestnuts in (not sweet)
1 Tbsp of chopped garlic
1 Tbsp of chopped fresh sage
1 small white onion, chopped
1 carrot, diced into small cubes
1 celery stalk, diced into small cubes
3 oz of celery stalk, diced into small cubes
4 Tbsp of bread crumbs
1 fresh white egg
Salt & pepper to taste
2 Tbsp of port wine

For the Sauce
2 pieces of shallot, chopped
2 oz of butter
5 oz of port wine
½ liter of cooking red wine
1 liter of veal stock

Directions

For the stuffing
1. Mix chopped garlic, sage, onion, carrot and celery in a bowl with the ground pork
2. Sauté chestnuts in a pan with some butter; Make sure the chestnuts are not too small. You want to be able to see them when you slice the turkey.
3. Add the sautéed chestnuts to the bowl

For the Sauce
1. Sauté the shallots in a pan with some butter
2. Deglaze the shallots with the port wine and reduce heat
3. Add in the red wine and reduce heat again (about ¾)
4. Add the veal stock and reduce again
5. Sauce should have a nice consistency, not too thick and not too thin

To Finish
1. With a sharp knife, slice the turkey breast into large fine slices
2. Beat the turkey slices until they are flat
3. Add salt & pepper on top of the slices to taste
4. Spread pork mixture on top of turkey breast slices
5. Carefully roll the turkey breast slices and close the ends neatly
6. Hold turkey rolls together with a string and place in a roasting pan
7. Add oil, butter and some salt & pepper to season the tops of the turkey breast rolls
8. Bake for 30 to 45 minutes in a 325 degrees oven
9. When fully cooked, each roll should be about 165 degrees
10. Let the rolls cool and then slice and serve with sauce, cranberry relish and mashed sweet potatoes or sides of your choice

Serves 6 people