Season the turkey breast inside and out with salt and season with pepper.
For the filling, mix the ingredients and season. Fill the quantity into the meat pocket. Sew up the opening with spaghetti.
Preheat the oven to 200 °C (gas mark 3).
Heat the fat in a roasting pan and brown the stuffed turkey breast in it on all sides. Cook in the hot oven for about one and a half hours, gradually adding the clear soup and white wine.
After cooking, wrap the roast in aluminum foil and let it rest for about ten minutes.
In the meantime, boil the roast stock and pour it through a sieve into a small saucepan. Stir the whipping cream with the cornstarch and add to the roast stock. Bring to the boil and season.
Sprinkle the chopped herbs over the roast, slice it open and serve with mashed potatoes, sauce and leaf salad.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!