Roast turkey with herb stuffing
easy
105 mins
105 mins
Ingredients
- 40 g Pine nuts
- 1/2 potty fresh or 1/2 teaspoon fresh marjoram and thyme
- 4 small onions, 1 egg
- 800 g Turkey breast (cut into flat slices)
- 7-10 Tbsp salt, pepper, nutmeg, oil
- 1 collar Soup Greens
- 7 peppercorns, 1 bay leaf
- 1/2-3/4 l Chicken broth
- 2 TABLESPOONS Orange marmalade
- 100 ml low-fat milk
- 1 Bag of mashed potatoes (3 ports)
- 3-4 Tbsp dark sauce thickener
- 7-10 Tbsp wooden skewers
- baking paper, aluminium foil
Directions
- 1
Roast the seeds without fat, let them cool down. Wash herbs, peel onions. Chop everything and mix with egg
- 2
Wash the meat, dab dry and season with salt and pepper. Spread the filling on top. Roll up and pin. Roast on the oiled fat pan in a preheated oven (electric range: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 1 hour
- 3
Clean, wash and roughly cut the soup greens. After approx. 20 minutes, spread around the roast with peppercorns and laurel. Pour on the stock bit by bit. Top the roast more often. Spread the jam on the roast approx. 15 minutes before the end of the roasting time and finish roasting.
- 4
Bring 300 ml water and 1 teaspoon salt to the boil. Add milk. Stir in the purée. Stir again after 1 minute. Season with nutmeg. Pour into a piping bag with star-shaped spout. Spray about 16 tuffs onto a baking tray lined with baking paper
- 5
Remove the roast and wrap in foil. Bake the duchess potatoes in a preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 10-12 minutes. Sieve the roast stock, bring to the boil, thicken with sauce thickener and season to taste. Cut the roast open and arrange everything. Broccoli tastes good with it
Nutrition Facts
490 kcal
33 g
12 g
59 g
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