Stuffed roast turkey

Name: Stuffed roast turkey
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 750 g Broccoli; 2 TABLESPOONS Butter or margarine; 1 Egg; 100 g Fresh cream; 1 kg Turkey breast (let the butcher cut it into a slice); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 TABLESPOON Oil; 1/2 l clear chicken stock (instant); 500 g Carrots; 1 TABLESPOON flaked almonds; 75 ml White wine; 1 TABLESPOON sauce thickener; 1 TABLESPOON Apricot Jam; 7-10 Tbsp Kitchen yarn

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

750 g Broccoli
2 TABLESPOONS Butter or margarine
1 Egg
100 g Fresh cream
1 kg Turkey breast (let the butcher cut it into a slice)
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 TABLESPOON Oil
1/2 l clear chicken stock (instant)
500 g Carrots
1 TABLESPOON flaked almonds
75 ml White wine
1 TABLESPOON sauce thickener
1 TABLESPOON Apricot Jam
7-10 Tbsp Kitchen yarn

Directions

1
Clean and wash broccoli and cut into florets. Coarsely chop 1/3 of it, fry in 1 tablespoon of fat and let it cool down. Mix with egg and 75 g crème fraîche and season. Wash the meat, dab dry and season with salt and pepper.
2
Spread broccoli farce on it. Roll up and tie up with kitchen string. Put the roast on the fat pan of the oven and brush with oil. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour.
3
Pour on the chicken soup bit by bit. Peel the carrots and cook in boiling salted water for about 15 minutes. Add broccoli after about 5 minutes. Roast almonds in a pan without fat. Remove the roast and keep warm.
4
Pour the gravy through a sieve. Stir in wine and remaining crème fraîche. Bring the sauce to the boil, add the sauce thickener, bring to the boil again and season with salt and pepper. Spread the roast with jam.
5
Swivel the vegetables in the remaining fat. Sprinkle almonds over the broccoli. Serve with the roast.