Turkey Roast stuffed with olives, dried tomatoes & mascarpone in a cream and white wine sauce

Preheat the oven to 350 °F (77 °C).

Chop garlic.

Slice the onion into rings, about 1 cm thick.

Cut the olives and dried tomatoes into small pieces.

In a skillet, brown the 2 garlic cloves in 2 tbsp of olive oil, then add the mix of olives and dried tomatoes. Since the olives and tomatoes are naturally salty, simply add pepper to taste.

Add mascarpone cheese and stir gently to create a smooth texture and let simmer for 5 minutes at low heat. Avoid burning. Set aside olive, tomato and mascarpone stuffing. Do not wash the skillet, as it will be used later.

Place turkey breast flat on a clean surface, open with a sharp knife and spread stuffing in the center of the turkey breast. Season with pepper, to taste, and tie up with kitchen twine.

In the same skillet used to cook the stuffing, brown 2 minced garlic cloves in 2 Tbsp of olive oil. Be careful not to let the garlic burn. Then brown turkey roast 2 minutes on each side.

Put turkey roast on the onion rings in a baking dish. Add water and cover with foil.

Cook turkey roast in the center of the oven for 1 hour and 30 minutes, or until a meat thermometer inserted in the flesh of the turkey, without touching stuffing, reaches 170°F (77°C).

In the same skillet set at high heat, pour white wine to deglaze and scrape any remaining small pieces stuck on the skillet. Add poultry broth and let reduce.

Add cream and let simmer for 5 minutes, until liquid has slightly reduced.

Top with fresh chives and serve with sauteed zucchinis and baby potatoes. Cover turkey roast with sauce and enjoy!