1.2 kg
turkey breast (prepared by the butcher so that the meat can be filled as a rolled roast)
2 stalks
celery
2
carrots
1
onion
1
clove of garlic
salt, pepper
125 g
cooked ham (thinly sliced)
200 g
gorgonzola with mascarpone
3 stalks
sage
200 ml
white wine