Stuffed herb roast turkey

Name: Stuffed herb roast turkey
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg Turkey Breast; 4-6 discs Toast; 2 Federation Parsley and chives; 2 medium-sized onions; 75 g Cheddar or Gouda cheese; 2 eggs, salt, pepper; 1 TABLESPOON Oil; 1/4 l white wine and 1/4 l vegetable stock (or; 7-10 Tbsp in total 1/2 l vegetable stock); 1 Stalk leek (leek); 4 Tomatoes

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg Turkey Breast
4-6 discs Toast
2 Federation Parsley and chives
2 medium-sized onions
75 g Cheddar or Gouda cheese
2 eggs, salt, pepper
1 TABLESPOON Oil
1/4 l white wine and 1/4 l vegetable stock (or
7-10 Tbsp in total 1/2 l vegetable stock)
1 Stalk leek (leek)
4 Tomatoes

Directions

1
Wash the meat, pat dry and cut a pocket lengthwise. Crumble bread. Wash and chop herbs. Peel and chop onions. Grate cheese. Mix with bread, herbs, onions and eggs, season
2
Add 2/3 of the filling to the turkey breast. Close the opening. Place the roast in a roasting pan and brush with oil. Roast in a hot oven (electric cooker: 200 °C/ circulating air: 175 °C / gas: level 3) for approx. 1 hour. Little by little pour on wine and broth
3
Cleaning and washing vegetables. Cut leek into pieces, tomatoes into slices. Add both to the roast after 30 minutes. Spread the rest of the filling on the roast about 20 minutes before the end of the cooking time. Goes well with boiled potatoes
4
Drink: cool white wine