Roast turkey with prunes

Name: Roast turkey with prunes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 6 Stem(s) Marjoram; 1 washer (30 g) Toast; 100 g Prunes; 20 g Roasted onions; 2 TABLESPOONS + 1/8 l dry white wine; 1 kg Turkey breast (let the butcher cut it into a roast roll); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar (approx. 600 g) Soup vegetables; 7 black peppercorns; 1 Bay leaf; 500 ml Chicken bouillon (instant); 750 g small waxy potatoes; 1 TABLESPOON Oil; 1 (approx. 1 kg) Head Savoy cabbage; 1 (approx. 100 g) Onion; 30 g Butter or margarine; 1-2 TABLESPOONS sauce thickener; 1 pinch Sugar; 7-10 Tbsp Marjoram; 7-10 Tbsp Oil; 7-10 Tbsp Kitchen yarn; 7-10 Tbsp Aluminium foil

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

6 Stem(s) Marjoram
1 washer (30 g) Toast
100 g Prunes
20 g Roasted onions
2 TABLESPOONS + 1/8 l dry white wine
1 kg Turkey breast (let the butcher cut it into a roast roll)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar (approx. 600 g) Soup vegetables
7 black peppercorns
1 Bay leaf
500 ml Chicken bouillon (instant)
750 g small waxy potatoes
1 TABLESPOON Oil
1 (approx. 1 kg) Head Savoy cabbage
1 (approx. 100 g) Onion
30 g Butter or margarine
1-2 TABLESPOONS sauce thickener
1 pinch Sugar
7-10 Tbsp Marjoram
7-10 Tbsp Oil
7-10 Tbsp Kitchen yarn
7-10 Tbsp Aluminium foil

Directions

1
Pluck the marjoram leaves from the stalks, wash, dab dry and chop finely. Cut bread into cubes. Soak the prunes, marjoram, bread and roasted onions in 2 tablespoons of white wine for about 15 minutes. Wash meat, dab dry, season with salt and pepper. Spread the plum filling over it. Roll up the turkey breast and fasten with kitchen string. Place the rolled roast on the oiled fat pan of the oven.
2
Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour. Clean, wash and roughly chop the soup vegetables. After 30 minutes roasting time, add soup vegetables, peppercorns and bay leaf to the fat pan and pour on chicken stock. Wash the potatoes, bring to the boil in water and cook for about 15 minutes. Clean, wash and cut the savoy cabbage into strips. Peel and chop onion. Heat the fat. Sauté onion in it. Add the savoy cabbage and steam for about 5 minutes. Pour in almost 100 ml water, bring to the boil, cover and stew for about 10 minutes. Season cabbage with salt and pepper. Drain potatoes, rinse and peel. Heat oil in a pan and fry potatoes until golden brown. Remove the meat and wrap it in aluminium foil.
3
Add the savoy cabbage and steam for about 5 minutes. Pour in almost 100 ml water, bring to the boil, cover and stew for about 10 minutes. Season cabbage with salt and pepper. Drain potatoes, rinse and peel. Heat oil in a pan and fry potatoes until golden brown. Remove the meat and wrap it in aluminium foil. Pour frying stock from the fat pan through a sieve. Add 1/8 litre white wine and bring to the boil. Stir in sauce thickener. Simmer for about 5 minutes while stirring. Season to taste with salt, pepper and sugar. Cut the roast into slices. Arrange meat, potatoes, cabbage and sauce on plates. Serve garnished with marjoram
4
Add 1/8 litre white wine and bring to the boil. Stir in sauce thickener. Simmer for about 5 minutes while stirring. Season to taste with salt, pepper and sugar. Cut the roast into slices. Arrange meat, potatoes, cabbage and sauce on plates. Serve garnished with marjoram