Ingredients for Pistachio stuffed turkey breast meat

• 1 turkey breast fillet (thinned)
• 2 leeks
• 2 celery stalks
• 4 slices stale bread crumb
• 100 grams coarse ground pistachios
• Half bunch parsley
• 1 clove garlic
• 1 cup olive oil
• Salt
• Black pepper and red peppercorns

  For garniture

• 5 fresh potatoes
• 2 tablespoons olive oil
• 1 teaspoon thyme and red pepper flakes
• Salt

  Method for pistachio stuffed turkey breast meat Pistachio stuffed turkey breast meat: Set the oven to 180 degrees and lay baking paper on the baking tray. Fill half of a large pot with water and boil it. Fill ice water in a deep bowl. Cut green leaves of the leek longish and keep them. Boil their white parts in the boiling water for a few minutes. Soak the boiled leeks in ice water for a few seconds and take them on paper towels. Add olive oil in the pan and heat it. Finely chop the leek and celery and put in the pan. Saute for 3 minutes and cook after adding 2-3 tablespoons of water. Remove the pan from the stove and wait it to warm. Crush bread crumbs, garlic, pistachios, parsley, salt and pepper in the food processor. Add it to the leek mixture and stir. Put the thinned turkey breast fillet on baking paper. Spread the leek mixture on it and wrap in the form of roll. Apply olive oil on it. Boil green parts of the leeks gently and wrap onto the rolled turkey meat. Dust freshly ground red pepper. Place on a tray  with baking paper and cook in the oven set to 180 degrees for 40 minutes. Cut the fresh potatoes in the form of apple slices and mix with olive oil, salt, thyme and crushed pepper. Bake on a baking tray. Get the turkey roll on a serving dish. Add the potatoes around and serve. Pistachio stuffed turkey breast meat is now ready, bon appetit.