For the Stuffed Turkey Rolls, wash the meat and pat dry.
Season the cutlets with salt and pepper and spread with mango chutney.
Place a slice of ham on each and roll up the cutlets tightly. Pin tightly with roulade needles.
Heat olive oil in a roasting pan and sear the rolls all around.
Pour in chicken soup and let steam for about three quarters of an hour.
Drain the pineapple from the can (reserving the juice) and chop the fruit pieces.
Remove the turkey rolls from the juice and keep warm.
Mix crème fraiche with pineapple juice and cornstarch, pour into the gravy and bring to the boil again.
Serve the stuffed turkey rolls with the juice.