For the turkey medallions, first prepare the sauce.
For the sauce, pit the cherries, peel the ginger and grate finely. Cut the onions into strips and sauté them in half the butter in a pot.
First glaze with sugar, then deglaze with wine and boil it down completely. Pour the vegetable soup and reduce by half with the jam. Then add the cherries with the ginger and season everything with pepper, sugar and salt.
Shortly before serving, add the cold butter cubes to the sauce and do not let it boil anymore. Divide the cheese into 4 pieces and wrap each in 2 basil leaves.
Cut the side of the medallions and put the cheese in. Wrap with the bacon. Salt the medallions and fry them in a pan with oil, turning them several times. Finally sprinkle with pepper.
The day before, already wash the potatoes, boil them and let them cool. The next day, peel the potatoes and press them through a potato ricer.
Beat the eggs and quickly add to the potato mixture together with the flour and a teaspoon of salt. However, stir the dough as little as possible.
Form dumplings from the potato mixture with 2 large tablespoons and place in salted water for 10 – 12 minutes to steep. Then remove and drain. Clean the leeks, rinse with cold water and chop finely.
Cook in butter in a saucepan over medium heat until leeks are soft and lightly browned.