Turkey supreme roll with chestnut mousse

Raffaele Soldati

Chef Raffaele Soldati

Chef Raffaele Soldati


Ingredients for 4 people

  • 800g turkey breast in a single slice
  • 200g chestnuts, already peeled and boiled
  • 30g Grana Padano cheese
  • 2 whole eggs
  • 1 sprig rosemary
  • 4 sprigs red currant
  • 200g chopped celery, onions, and carrots
  • salt, pepper, extra virgin olive oil


For the stuffing: place chestnuts, cheese, and eggs in the cutter, chop everything finely, season with salt and pepper.

Stuff: spread the stuffing on the turkey slice that has been lightly beaten in order to obtain an even slice, leaving about 3 centimetres on each side. Roll the meat and tie it up with kitchen twine.

Cooking: bake at a temperature of 65° at the core

Finishing : after the cooking, blend the vegetables with the mixer, season to taste and, if necessary, thicken with potato starch.

Serving: after cutting the turkey slices to a thickness of about 2 cm, put them on the plate, glaze with the previously prepared sauce and garnish with rosemary and red currant.

Cooking program/setting

LTC low temperature cooking : start cooking temperature 140° temperature at the core 65°.


This recipe is also suitable for people intolerant to gluten.

Solutions used

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Turkey supreme roll with chestnut mousse 2016-10-21T08:36:56+02:00 Electrolux Professional