Turkey rolls with cream cheese and herb filling

Ingredients

Directions

1. 1

   Peel and finely dice the shallot. Wash thyme and parsley, dab dry and chop finely. Mix cream cheese and herbs. Wash the meat, pat dry and season with salt and pepper.

2. 2

   Spread the cream cheese mixture on it, roll it up and stick it firmly with wooden skewers. Heat the oil in a pan and fry the rolls until golden brown. Remove from the pan and sauté the shallot in the frying fat. Deglaze with stock and milk.

3. 3

   Add the rolls and stew covered for about 20 minutes. Meanwhile cook rice in plenty of boiling salted water for about 20 minutes. Peel, wash and finely dice the carrots. Clean, wash and finely dice the zucchini.

4. 4

   After 15 minutes add carrots and zucchini to the rice and cook. Stir the sauce thickener into the sauce and cook for about 2 minutes. Drain the rice. Cut the rolls into slices and arrange on plates with sauce and rice.

5. 5

   Serve garnished with parsley and thyme.