Rolled Turkey with Leek Carrot Stuffing

For the rolled turkey with leek-carrot stuffing, wash and clean the carrots and leeks. Boil the carrots and blanch the leeks. Cut the carrots into quarters lengthwise, hollow out the leeks and fill with carrots.Lay the turkey cutlets tightly, cover with ham, insert the leeks, roll up the cutlets, tie with spaghetti, salt, pour hot oil over them and roast.Basting and baste the roast often. Drain the gravy, add the soup, purée, thicken the juice with the sour cream and flour mixture, season the sauce to taste and let it boil away. Cut the roast into slices about 1.5 cm thick and arrange on a sauce bed.

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