Roast turkey with piquant stuffing
easy
105 mins
105 mins
Ingredients
- 1 glass (240 ml; drained weight 100 g) olives stuffed with paprika
- 1 Onion
- 150 g Pork sausage
- 1 TABLESPOON Paprika pulp
- 1 Egg
- 1-2 TEASPOONS Sweet peppers
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1.5 kg Turkey breast (cut into a flat piece by the butcher)
- 3 TABLESPOONS clarified butter
- 1 collar Soup Greens
- 3/8 l clear chicken stock (instant)
- 3 TABLESPOONS sauce thickener
- 3 TABLESPOONS Fresh cream
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Drain the olives and cut 10 of them into slices. Peel onion and finely dice one half. Knead the ground pork, paprika paste, diced onion and egg. Season with paprika, salt and pepper.
- 2
Finally, knead in the olive slices. Spread the inside of the turkey breast with the minced meat filling and roll up firmly. Tie together with kitchen string. Rub the outside of the roast with salt and pepper.
- 3
Heat clarified butter. Place the roast turkey on the fat pan of the oven and pour the clarified butter over it. Bake in the oven (electric cooker: 200 °C/ gas: level 3) for about 1 1/4 hours. Clean, wash and chop the greens.
- 4
After 30 minutes frying time, place the remaining half of the onion and soup vegetables on the fat pan. Pour broth over the roast bit by bit and scoop the roast stock from time to time. Remove the roast and keep it warm.
- 5
Pass the frying stock through a sieve. Dissolve the roasting mixture with 1/8 litre water and add to the stock. If necessary, fill up to approx. 1/2 litre with a little water, heat up, sprinkle in sauce thickener and bring to the boil.
- 6
Season the sauce with salt, pepper, paprika and crème fraîche. Add the remaining extra olives. Serve with baguette.
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