Turkey roulade with cranberries and apricots

Ingredients:

• 1/2 cup almonds
• 2 teaspoons fennel seeds
• 1/3 cup cognac
• 1/4 cup water
• 2/3 cup dried or fresh cranberries
• 2/3 tbsp. dried apricots, coarsely chopped
• 2 medium shallots, halved
• 4 tbsp (60 g) butter, room temperature
• Salt and freshly ground pepper
• 2 tablespoons parsley leaves
• Turkey breast fillet (approximately 2-2.5 kg), cut in half lengthwise
• 2 tablespoons of vegetable oil
• 3 cups of white wine
• 1/2 cup chicken broth

Preparation:

1. Preheat oven to 200°C (400°F). Spread almonds and fennel seeds on a baking sheet. Bake until golden brown, about 10 minutes, then let cool. Heat cognac and water in a small saucepan, add cranberries and dried apricots, and let sit for 10 minutes.
2. Prepare the minced meat: Lightly chop the almonds and fennel seeds in a food processor, add the fruit and liquid, shallots, butter, parsley, salt and pepper to taste, and process until smooth.
3. Place the two turkey breast halves on a cutting board, cover with plastic wrap, and pound. Divide the ground meat in half and spread it over the turkey breasts, leaving a 2-centimeter border on each side. Roll up and tie with string. Season with salt and pepper.
4. Prepare the rolls: Heat a frying pan with vegetable oil and brown the rolls on all sides until golden brown, about 8 minutes. Place the rolls in a baking dish and pour 2 cups of wine over them. Place in the oven and bake for about 1 hour 10 minutes, or until a thermometer inserted into the center of the roll reads 165°F (75°C). Then remove from the oven and transfer to a cutting board, cover with foil, and let rest.
5. Prepare the sauce: Place the baking dish on the stove and turn the heat to medium. Add 1 cup of wine and stir. Add the chicken broth and cook for about 5 minutes. Season with salt and pepper.
6. Cut the rolls into slices and serve with sauce.
   
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