So... Stuffed Turkey
It's not the complicated Christmas-Turkey-á-la-Mr.-Bean grilled bird, but a much more sipler and less dangerous version.
Take some slices of turkey breast - best if you ask the butcher to cut it, when you buy it - that way chances are less that some fingers of yours mix up with the turkey. You have to start preparing this in the morning, or an evening before so that the turkey has time to... but I'll come that point right away.
So if you have your turkey slices, take the...erm... I don't know what it's called... kitchen hammer? Makes the meat softer. So beat the slices both sides a couple of times, and then pile them up in a bowl or a deep-ish plate, sprankling some salt between every slice.
Then pour milk over the turkey, just so that it coveres all of it.
Peel 2-3 cloves of garlic and put them, squeezed, into the milky meat.
Now comes the letting it rest part. I mean, poor birdy, you've beaten it with a hammer, drown it in milk and if that wasn't enough, you just had to make sure it wasn't a vampire - no wonder poor thing needs some rest...
So it's the next day, or evening, or whatever, but several hours later and you can start with the stuffing part.
Slice the cheese (any cheese, really) into slices that fit into your turkey slices. Roll it up in the meat, or at least fold it in a way that it doesn't slip (of course, you can never be certain, but you can always hope
) But you're not there yet!
Next thing you need is three plates: in one, you put some flour, in another one you put 2 eggs and mix them a bit, and in the last one you put breadcrumbs. Then you have to put your meat slices in them in this order - so first in the flour, then in the eggs (make sure it's covered everywhere in eggs) and finally in the breadcrumbs, again, make sure it has a nice coat of breadrumbs - that functions as a kind of glue...
And finally, when all this is done, you can get a small-ish pan, fill it with oil (don't go easy on that, your stuffed turkey slices have to be almost totally covered by it!) wait until it's warm and than you can start baking - one or two at a time, depending on how big your pan is. Important is, that you should use a small fire, so that the meat gets ready but without the coat getting burned.
Turn it a couple of times if necessary and when you think it looks fine (should take 10-15 minutes) than you are ready
You can serve it with basically anything - mostly I eat it with mashed potatoes. Yummie