Stuffed roast turkey

Name: Stuffed roast turkey
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1.3 kg Turkey thigh; 750 g red and yellow peppers; 1 package (200 g) Double cream cream cheese; 1 Egg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 l clear chicken stock (instant); 30 g Butter or margarine; 1/2 TEASPOON fresh or dried thyme leaves; 1/8 l dry white wine; 100 g Whipped cream; 2 TABLESPOONS sauce thickener; 7-10 Tbsp Herbs; 7-10 Tbsp Kitchen yarn

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1.3 kg Turkey thigh
750 g red and yellow peppers
1 package (200 g) Double cream cream cheese
1 Egg
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 l clear chicken stock (instant)
30 g Butter or margarine
1/2 TEASPOON fresh or dried thyme leaves
1/8 l dry white wine
100 g Whipped cream
2 TABLESPOONS sauce thickener
7-10 Tbsp Herbs
7-10 Tbsp Kitchen yarn

Directions

1
Remove bones from the club. Wash the meat and dab dry. Clean and wash the peppers. Cut 1/2 pepper into small cubes. Mix cream cheese, egg and paprika cubes.
2
Rub the outside and inside of the meat with salt and pepper. Spread cream cheese farce on the meat. Roll up the meat and tie it up. Roast on the fat pan in the preheated oven for approx. 1 1/4 hours (electric oven: 200 °C/ gas: level 3).
3
Pour in the stock little by little. In the meantime cut the remaining paprika into pieces. Heat the fat in a saucepan. Sauté the peppers while turning them. Season with salt, pepper and thyme. Add some water and steam covered for about 5 minutes.
4
Remove the roast and keep it warm. Dissolve the roast with wine and pour through a sieve. Add cream, bring to the boil and stir in sauce thickener. Season to taste with salt and pepper. Arrange meat and vegetables, sprinkled with some thyme, on a preheated plate.
5
Garnish with a bouquet of herbs. Serve with extra sauce.