How to make
The bread is soaked in the milk for 10 minutes.
The minced meat is placed in a bowl in which it will be kneaded.
After the bread is soaked, it is added to the minced meat.
Add salt and black pepper.
The minced meat is kneaded very well. The minced meat is divided into 8 parts.
The leek is cleaned, washed and finely chopped. Stew it in butter until soft.
The mushrooms are cleaned from the stumps, washed and finely chopped.
After the leek has been stewed, the mushrooms are added and mixed very well.
The leeks with mushrooms are fried for 10 minutes, then add the finely chopped sausages.
Frying continues for another 10 minutes, after which the stuffing is removed from the stove.
Add the washed and finely chopped parsley.
Mix very well and leave it to cool.
Each part of the minced meat is flattened and the stuffing is placed in the middle, as well as finely chopped pickles, then it is wrapped into a roulade.
They are placed in a tray in which the meat rolls will be baked.
The roulades are poured with the mixed wine with mustard.
Bake the turkey roulades with mustard and wine for 40 minutes at 360°F (180°C) with a fan.
