Ingredients

• Stuffing with dried fruit :
  • 50 g cooked brown rice
  • ½ apple, grated
  • 100 g of mixed nuts (25 g each: apricots, figs, dates, walnuts), chopped
  • 1 tsp thyme
  • 1 clove garlic, minced
• 400 g of sliced turkey
• 2 dl chicken stock
• 1 dl of white wine
• Salt and pepper
• Topping:
  • Sprigs of parsley

Preparation

• Stuffing:   Mix brown rice, apples, dried fruit, nuts, thyme, garlic and parsley.  Salt and pepper.
• Heat the olive oil and brown the slices of turkey 1 min on each side.
• Spread thinly sliced turkey with stuffing. Shape the rolls. Wrap the meat beginning with the narrow portion. Hold everything with a wooden pick.
• Put the rolls in the pan. Add the broth and wine. Cover and cook 10 min.
• Remove the roulades. Set apart.
• Reduce the broth by half, 2-4 minutes. Adjust seasoning if necessary. Set apart.
• Remove the wooden picks and cut the rolls into slices.
• Arrange on plates. Drizzle the meat with a little sauce. Decorate with parsley.