Stuffed Roast Turkey

Pour long-grain rice into a quarter of a liter of boiling salted water, bring to a boil once, then swell for 20 to 25 minutes on the lowest heat, not too soft. In the meantime, spread the roast out flat, rub both sides with salt and pepper, sprinkle the inside with paprika. Peel and fillet the oranges, remove the skin from the fruit fillets. Cut cheese into 1 cm thick strips. Next, cover the inside of the rolled roast with long grain rice, spread half of the orange fillets and the cheese strips evenly on top, finish with slices of ham. Carefully roll up the roast and tie it up like a postal package. Fry in hot oil until exactly brown on all sides. Next, while basting several times with roasting oil and a little bit of water or possibly just as beef broth, roast in the stove for just under 50 minutes at 210 to 220 degrees (gas: level 4).

Then add a little more. In the meantime, fill up the stock with water to a quarter l liquid. Add the sauce powder and bring to the boil. Steep orange fillets in it for a few minutes. Serve the sauce with the sliced roast. As a side dish: Long grain rice.

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