Roast turkey stuffed with spinach and gorgonzola in white wine sauce and almond broccoli

Name: Roast turkey stuffed with spinach and gorgonzola in white wine sauce and almond broccoli
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 600 g deep-frozen leaf spinach; 1 Onion; 1 Garlic clove; 5 TABLESPOONS Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1.2 kg Turkey Breast; 2 TABLESPOONS Sunflower oil; 2 TABLESPOONS Flour; 200 ml Vegetable broth; 300 ml Milk; 100 g Gorgonzola cheese; 100 ml dry white wine; 1 kg Potatoes; 8 Stem(s) Parsley; 2 TABLESPOONS liquid honey; 1 TEASPOON Sweet peppers; 1.5 kg Broccoli; 50 g flaked almonds; 7-10 Tbsp pink berries; 7-10 Tbsp Kitchen yarn

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

600 g deep-frozen leaf spinach
1 Onion
1 Garlic clove
5 TABLESPOONS Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1.2 kg Turkey Breast
2 TABLESPOONS Sunflower oil
2 TABLESPOONS Flour
200 ml Vegetable broth
300 ml Milk
100 g Gorgonzola cheese
100 ml dry white wine
1 kg Potatoes
8 Stem(s) Parsley
2 TABLESPOONS liquid honey
1 TEASPOON Sweet peppers
1.5 kg Broccoli
50 g flaked almonds
7-10 Tbsp pink berries
7-10 Tbsp Kitchen yarn

Directions

1
Defrost spinach at room temperature. Peel onion and garlic and cut into fine cubes. Put the thawed spinach in a sieve and squeeze out lightly. Heat 1 tablespoon of fat and fry the onion and garlic for about 3 minutes while turning them until transparent. Add the spinach, fry briefly and season with salt, pepper and nutmeg. Wash the meat, dab dry and cut into roulade. Season with salt and pepper and fill with spinach.
2
Roll up the roulade from the long side and tie with kitchen string. Heat the oil in a roasting pan and fry the meat for about 10 minutes while turning it. Cover and braise in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for about 1 hour. Melt 2 tablespoons of fat in a saucepan. Stir in flour and briefly sauté. Add stock and milk while stirring. Bring to the boil, boil for 3-5 minutes and season with salt and pepper. Cut cheese into cubes. Add wine and cheese to the sauce and stir in. Peel, wash and halve potatoes and cook in boiling salted water for about 20 minutes. Wash parsley, shake dry, pluck leaves from stems and chop. Mix honey and paprika, coat roast about 10 minutes before the end of cooking time and glaze briefly. Clean the broccoli, cut into florets from the stalk and wash.
3
Bring to the boil, boil for 3-5 minutes and season with salt and pepper. Cut cheese into cubes. Add wine and cheese to the sauce and stir in. Peel, wash and halve potatoes and cook in boiling salted water for about 20 minutes. Wash parsley, shake dry, pluck leaves from stems and chop. Mix honey and paprika, coat roast about 10 minutes before the end of cooking time and glaze briefly. Clean the broccoli, cut into florets from the stalk and wash. Cook in boiling salted water for about 5 minutes. Melt 2 tablespoons of fat and roast the almonds for about 2 minutes, turning them over. Pour the broccoli into a sieve, put it back into the pot and add almond butter. Cut the roast into slices. Arrange potatoes, broccoli and meat with sauce. Sprinkle with parsley and pink berries
4
Cook in boiling salted water for about 5 minutes. Melt 2 tablespoons of fat and roast the almonds for about 2 minutes, turning them over. Pour the broccoli into a sieve, put it back into the pot and add almond butter. Cut the roast into slices. Arrange potatoes, broccoli and meat with sauce. Sprinkle with parsley and pink berries
5
Waiting time approx. 1 hour