Roast turkey with paprika filling
easy
150 mins
150 mins
Ingredients
- 6 Stem(s) Marjoram
- 175 g Double cream cream cheese
- 4 TABLESPOONS Aiwar (spicy-hot spice paste)
- 4 TABLESPOONS Breadcrumbs
- 7-10 Tbsp Salt
- 1.5 kg Turkey Breast
- 1 glass (390 ml) roasted peppers
- 1 Onion
- 1 Carrot
- 200 ml dry white wine
- 400 ml Vegetable broth
- 1.2 kg jeunes carottes au chou
- 500 g ribbon noodles
- 1 TABLESPOON Cornstarch
- 7-10 Tbsp Pepper
- 1 pinch + 1 tablespoon of sugar
- 5 TABLESPOONS Whipped cream
- 7-10 Tbsp Oil
- 7-10 Tbsp Kitchen yarn
Directions
- 1
For the filling, wash the marjoram, shake dry, pluck leaves from the stalks and chop. Mix cream cheese, aiwar, breadcrumbs. Season with salt. Wash the meat, dab dry and season with salt.
- 2
Fill with cheese cream and paprika. Roll up into a roulade and tie with kitchen string. Place on the oiled fat pan of the oven. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 2 hours.
- 3
Peel and chop the onion. Peel, wash and chop the carrot. Add onion and carrot cubes to the meat. After approx. 1 hour pour on wine and stock. In the meantime peel and wash young carrots. Prepare pasta in boiling salted water according to package instructions.
- 4
Cook the carrots in a pot of boiling salted water for about 10 minutes. Remove the finished roast and keep it warm. Loosen the roast and pour it through a sieve into a pot, bring to the boil. Stir starch and 2 tablespoons of water until smooth and thicken the sauce.
- 5
Season with salt, pepper and 1 pinch of sugar. Refine with cream. For the carrots heat the fat. Add 1 tablespoon of sugar and caramelise. Drain the carrots and add. Season with salt. Pour pasta into a sieve.
- 6
Arrange roast, sauce, carrots and noodles.
Nutrition Facts
750 kcal
80 g
12 g
74 g
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