Cut 6 cutlets of 100 g each from the turkey breast and gently flatten between a freezer bag and place three cutlets at a time on cling film. Cut the remaining turkey breast into small cubes, season with salt and lightly freeze. Finely grind the turkey meat with an egg and the frozen porcini mushrooms in a kitchen blender.
Add the whipped cream and continue whisking briefly. Fold the chopped kitchen herbs into the turkey-mushroom filling form and spread it on the prepared cutlets. Roll everything up into a tight roll with the plastic wrap. Knot or tie the cling film at the ends and poach in 80 °C hot water for 20 minutes. Take out the turkey rolls and unwrap them. Fry briefly in butter and season with salt and pepper. To serve, cut into 1 cm rolls and arrange on a small amount of gravy.
Clean the chanterelles, rinse and drain well. Fry in a hot frying pan with hardly any oil. Add onion cubes and season with salt and pepper.
Cut cabbage into strips, blanch in salted water and quench. Fry bacon and onion cubes in a little butter and add cabbage. Season with pepper & salt and nutmeg.
For the bread dumplings, dice 1 piece of toast and pour a quarter of a liter of boiling milk over it. Soak for half an hour with the lid closed. Now add 4 kitchen herbs, eggs, pepper & salt and nutmeg and knead well. 12 small dumplings from