Name: Christmas turkey with mascarpone, morels and pine nuts
Prep time: 1 h
Cook time: 1 h 30 min
Yield: 6 people
Cuisine: Swiss
Ingredients: 1.5 kg turkey roast; 200 g pine nuts; 4 tbsp soya milk or skimmed milk; 2 tsp salt; 1 tsp pepper; 2 limes (juice); 50 g butter; 2 large onions; 3 garlic cloves; 4 tsp fresh ginger purée; 1 clove; 2 tbsp ground coriander; 500 g mascarpone; 50 g dried morels; 1 tbsp cognac

Method

Prepare the marinade by mixing the juice of the two limes with the salt and pepper. Put the roast in a dish, stud it with the clove and brush it with this mixture. Leave to marinate for one hour in the fridge, covered.
Melt the butter in a large sauté pan and let the sliced onions colour gently. Then sear the turkey roast in the same pan, flambé with the cognac and set the meat aside.
Beat the mascarpone until light, then stir in the soya milk, the browned onions, ground coriander, garlic and ginger purée, along with the remaining marinade. Season with salt and pepper if needed.
Transfer the roast to an ovenproof dish with a lid or covered with aluminium foil. Coat it completely with the mascarpone cream and roast at 200 °C for one hour. Turn it regularly so it is well basted.
After one hour and fifteen minutes of cooking, add the rehydrated morels and return to the oven for another fifteen minutes. Check the roast is cooked by making a small cut in the centre.
Take the turkey out of the dish and keep it warm with a few whole morels for garnish. Pour the sauce into a saucepan, then blend it with a hand blender to obtain a smooth velouté in which the morels are puréed. If necessary, reduce it and thicken with a spoonful of cornflour.
Place the roast on a serving platter, coat it with the smooth sauce, arrange the reserved morels and scatter generously with toasted pine nuts. Serve immediately with basmati rice.