Baked turkey roll stuffed with dried apricots, cherries, and pistachios (lactose free)

Ingredients

• 1 1/3 kg Turkey breasts
• 90 g Cherries, dried
• 75 g Pistachios, unsalted
• 45 g Unsalted butter, lactose free
• 5 1/4 pcs Apricots, dried, chopped
• 1 1/2 tbsp Pine nuts
• 1 1/2 tbsp Olive oil
• 1 1/2 pcs Celery stick, chopped
• 3/8 tsp Fresh ground salt

Method

1. Preheat oven to 220°C.
2. Place butter in skillet and when melted, add celery; cook until celery softens, for 10 minutes, over medium-high heat.
3. Season with salt then add dried cherries and apricots; cook for 3 minutes.
4. Remove from the heat and set in a bowl. Stir in pistachios and pine nuts.
5. Place turkey breasts on kitchen counter; pat-dry with clean kitchen towels.
6. Place the filling in the centre and spread over breasts leaving 2cm border-free.
7. Roll the roulade and using kitchen twine, tie the roulade in 2-cm intervals.
8. Heat olive oil in large skillet over medium-high heat; add roulade and brown on all sides, for 12 minutes.
9. Place the roulade in baking pan and set in the oven.
10. Roast turkey roulade for 15-18 minutes; remove from the oven and cover with aluminium foil.
11. Let it rest for 20 minutes before slicing and serving.