Let the meat reach room temperature, then mix the mince with the remaining ingredients for the filling and season with the herbs and spices.
Cut the breast into a large slice, about 1 cm thick, and spread the filling on top but leave a border without filling just before the end. Roll in with the end piece overlapping so no stuffing comes out and use butcher’s twine to tie it into a tight roll. Brown in a roasting pan with a knob of butter, add the diced carrots, celery and onion and deglaze with 300 ml of stock. Stew for about 1½ - 2 hours just below the boiling point, until tender.
Let the roast rest for a while and in the meantime, strain the cooking juice and boil down to a nice gravy, thicken if necessary and season with a bit of salt and lemon juice.
Cut the roulade into thin slices, place the slices on a platter and pour a generous amount of gravy over the dish.
A festive dish for a festive occasion!
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