Turkey stuffed with chorizo ​​and red pepper

Servings: 4

Preparation: 20 minutes

Cooking: 35 minutes

Ingredients

• 125 ml (½ cup) mild chorizo, diced
• 1 onion, chopped
• 1 red pepper, diced
• 1 clove garlic, chopped
• 4 Quebec turkey cutlets
• 250 ml (1 cup) arugula
• 60 ml (4 tbsp) olive oil
• 60 ml (4 tbsp) white wine
• 60 ml (4 tbsp) chicken broth
• 15 ml (1 tbsp) paprika
• 2 pinches of Provencal herbs mix
• Salt and pepper to taste

Preparation

1. Preheat the oven, rack in the middle, to 200 °C (400 °F).
2. In a hot skillet, brown the chorizo, onion, pepper and garlic until browned. Add salt and pepper to taste. Check the seasoning.
3. On the work surface, arrange the turkey escalopes and on each of them spread the prepared mixture and the rocket, then roll and tie if necessary.
4. In a roasting pan, arrange the rolls, add the white wine, the broth, the oil on the rolls and sprinkle the paprika and the herbs of Provence. Leave to cook in the oven for 30 minutes.
5. Serve with some dirty potatoes