Turkey Breasts Stuffed with Volovec Cheese

Ingredients

150 g VOLOVEC Výkroj cheese
125 g SABI butter
500 g turkey cutlets (slices)
1 pc Hokkaido pumpkin
olive oil as needed
salt as needed
black pepper as needed
fresh thyme as needed
1 head garlic
1 handful arugula
1 handful dried cranberries
100 ml dry rosé wine

Procedure

1. Roasted pumpkin

Peel the pumpkin, scoop out the inside, cut into smaller pieces, and place in a baking dish. You can add a few seeds as well. Drizzle the pumpkin pieces with olive oil, season with salt, ground black pepper, and sprinkle with fresh thyme. Cut the whole head of garlic (with skin) into cloves and add to the pumpkin. Place slices of butter on top to soften the flavor. Bake in a preheated oven at 200 °C for about 30 minutes.

2. Stuffed turkey cutlets

Rinse turkey breasts and dry thoroughly. Then pound the meat into thinner slices. Season with salt and ground black pepper. Fill each slice with a large piece of Volovec cheese, arugula, and cranberries that have rested for 12 hours in rosé wine. Fold the meat slice and make pockets, securing them with toothpicks. Drizzle a grill pan with olive oil and sear the meat until golden brown (about 4 minutes on each side). Then transfer the meat to the baking dish with pre-baked pumpkin, place butter slices on top again, and bake for another 10 minutes at 200 °C. Serve the meat on the roasted pumpkin. Before serving, garnish with cranberries, roasted pumpkin seeds, and fresh arugula leaves.