Turkey breast stuffed with mushrooms and liver

1 kg Turkey breast

80 g butter (melted)
what kind of oil to choose? we'll show

250 g mushrooms

75 g liver turkeys

200 g fat

1 PCs onion

20 g brandy

2 tbsp. breadcrumbs

50 g melted butter

125 g white wine

125 g broth

100 g sour cream

salt, pepper - to taste

Lay the Turkey breast smooth side down, season with salt and pepper, brush with melted butter. Clean and chop the mushrooms. To release from the film the liver of the Turkey, chop it. Dice the onion and 100 g of fat. The fat to melt and simmer onion in it until transparent. Add the liver of the Turkey and mushrooms, fry all together. Then pour the brandy, add a raw egg, 2 tablespoons bread crumbs, salt and pepper and mix well.

Put the stuffing on the Turkey meat, roll up, secure with thread. To impose the Turkey slices of lard and again bandage. In the form for a roast in ghee fry the Turkey breast, and then bake in the oven for about 1 hour at a temperature of 200.

Gradually pour in the white wine and broth. Fill with sour cream and serve, divide into portions.