Ingredients (6 portions):

• 450g of turkey breast
•  6 onions
•  2 dcl cognac (or wine)
•  1 carrot
•  2 sweet bay leaves
•  salt and pepper
•  100g  butter
•  4 spoonfuls of olive oil

Stuffing:

• 200g dried figs
•  15 ml cognac
•  300g chilled spinach
•  1 clove of garlic
•  100g chopped almonds
•  8 rashers of bacon
•  150g cheese

To serve with roast potatoes:

• 500g potatoes
•  twig of rosemary
•  salt
•  4 spoons of vegetable oil

Method:

Lay out the turkey breast, overlapping each breast to create one large portion of turkey. Roll out to make thinner and larger.
Sprinkle with salt and pepper. Soak the dried figs in the cognac. Fry the spinach and garlic in butter. Add salt and pepper.
Remove the figs from the cognac and along with the almonds add to the frying pan. Lay the bacon, cheese and ingredients from the frying pan on to the turkey.  Start from the top and roll over the whole turkey slab. Fix it together with string or skewers. To add taste place some bacon over the top of the turkey roll.
Put the turkey roll with chopped onions, vegetables and sweet bay leaves in to roasting pan. Add butter, little splash of oil and salt and pepper.
Bake in a preheated oven at 180°C on the hot-air program for about 40 minutes. Cook until meat juices run clear.

To serve with roast potatoes, peel and cut the potatoes, sprinkle with salt and rosemary. place in the baking tray with the turkey roll.