Romanian turkey drob with mushrooms, olives and red pepper

Ingredients

• 400 g turkey breast
• 1500 ml water
• 1 teaspoon salt for the cooking water
• 200 g button mushrooms
• 1 tablespoon oil
• 1/2 teaspoon salt for the mushrooms
• 1/4 teaspoon ground pepper
• 1 teaspoon chicken-flavored Maggi Secretul Gustului seasoning
• 100 g pitted olives
• 1 red bell pepper
• 5 eggs
• 1/4 teaspoon salt for the eggs
• 10 g butter
• 2 tablespoons breadcrumbs

Preparation

1. Pat the meat dry with paper towels. Put it in a pot with 1500 ml water and 1 teaspoon salt. Boil for 25 minutes, until it is no longer pink in the middle. 2. Remove the meat and let it cool for 10 minutes, then cut it into cubes. 3. Cut the mushrooms into small slices and sauté them in a pan with 1 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon ground pepper and 1 teaspoon chicken-flavored Maggi Secretul Gustului seasoning. Keep the pan over the heat for 10 minutes, stirring from time to time, until the liquid has evaporated. Let the mushrooms cool for 10 minutes. 4. Slice the olives and dice the pepper. Mix them with the meat and mushrooms, then stir in the eggs beaten with 1/4 teaspoon salt, until the filling is evenly combined. 5. Grease a baking pan with 10 g butter and add the mixture. Sprinkle 2 tablespoons breadcrumbs on top and bake the drob in an oven preheated to 180 °C for 45 minutes, until browned. 6. Let it cool for 20 minutes, then slice it.