Stuffed turkey fillet with celeriac puree

Preheat the oven to 200 ° C. Do not cut the turkey fillets horizontally completely open. Flip them open to fill.

Tear the leaves of spinach slightly smaller. Heat 1 tablespoon of butter, fry the mushrooms for 3 minutes and fry the spinach for 2 minutes. Let this mixture drain and cool.

Sprinkle the turkey fillets with salt and pepper. Divide the spinach mixture and the feta over them and fold them closed.

Wrap the stuffed fillet in bacon and fix it with kitchen yarn or sticks.

Heat the oil in an ovenproof pan or roasting pan, fry the filled fillets around light brown and put them in the middle of the oven for 20 minutes.

In the meantime, cook the potatoes with the celeriac in 20 minutes. Drain and puree with the milk, salt and pepper and the rest of the butter.

Serve the filled turkey fillets with the potato-celeriac puree.