Turkey breast roulade with apricot and hazelnut stuffing

Apricot stuffing

• 1 garlic clove
• ½ eschalot (approx. 40 g)
• 20 g butter
• 80 g dried apricots
• 50 g raw hazelnuts
• 2 sprigs fresh flat-leaf parsley, leaves only
• 1 pinch salt, to taste
• 1 pinch ground black pepper, to taste

Turkey, potatoes and sauce

• 1 garlic clove
• ½ eschalot (approx. 40 g)
• 20 g butter
• 500 g water
• 1 tsp Chicken stock paste (see Tips)
• 6 small potatoes, well washed, cut into halves
• 2 skinless turkey breasts
• 20 g dry white wine
• 20 g plain flour
• 1 tbsp Dijon mustard
• 1 - 2 pinches salt, to taste
• 1 - 2 pinches ground black pepper, to taste