Preparation:
1․ Preheat the oven to 200 °C. Prepare a deep baking mould.
2․ In a frying pan over medium heat, melt 60g of butter. Finely chop the peeled apples and onion. Fry for 5-7 minutes until soft.
3․ Chop the parsley and nuts. Stir into the apples and onions. Remove from the heat. Salt and pepper the stuffing, add the dried rosemary.
4․ Slice the fillet lengthwise on one side and open like a book. Baste lightly. Sprinkle with salt and pepper.
5․ Place the stuffing on the fillet. Bring the edges together and tie the turkey tightly with culinary thread, making knots every 2-3 cm.
6․ Place in the mould seam side down. Brush with the remaining 40g of butter.
7․ Peel the potatoes and chop coarsely. Place around the turkey. Cover with foil and bake for about0 40 minutes. Periodically sprinkle the fillets with the juice released.
8․ Remove the foil and bake for another 10-15 minutes until browned. Before serving, garnish with fresh rosemary and pomegranate seeds.
