Stuffed roast turkey

Name: Stuffed roast turkey
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 200 g Broccoli; 7-10 Tbsp Salt; 100 g Veal sausage meat; 7-10 Tbsp Pepper; 1 disc (300 g) Turkey breast (it is best for the butcher to cut a pocket); 3 Onions; 1 TABLESPOON clarified butter; 2 Bay leaves; 4 Juniper berries; 7-10 Tbsp some rosemary needles; 250 ml Poultry stock; 5 TABLESPOONS White wine; 1/2 Lemon; 1 bag of mashed potatoes; 1 TEASPOON Oil; 1-2 TABLESPOONS dark sauce thickener; 3 TABLESPOONS Whipped cream; 7-10 Tbsp Parsley and rosemary; 7-10 Tbsp Kitchen yarn

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

200 g Broccoli
7-10 Tbsp Salt
100 g Veal sausage meat
7-10 Tbsp Pepper
1 disc (300 g) Turkey breast (it is best for the butcher to cut a pocket)
3 Onions
1 TABLESPOON clarified butter
2 Bay leaves
4 Juniper berries
7-10 Tbsp some rosemary needles
250 ml Poultry stock
5 TABLESPOONS White wine
1/2 Lemon
1 bag of mashed potatoes
1 TEASPOON Oil
1-2 TABLESPOONS dark sauce thickener
3 TABLESPOONS Whipped cream
7-10 Tbsp Parsley and rosemary
7-10 Tbsp Kitchen yarn

Directions

1
Clean broccoli, wash it and cut it into small florets. Cook in boiling salted water for 5 minutes, then drain. Mix with veal meat, season with salt and pepper. Wash the turkey breast and dab dry. Pour in sausage meat mixture. Roll up to a roulade and wrap with kitchen string.
2
Peel onions. Cut 2 onions into slices. Heat lard in a roasting pan. Fry the roulade all around. Sprinkle with salt and pepper. Add onion slices, bay leaves, juniper berries and rosemary needles. Deglaze with stock and white wine. Cover and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 35 minutes. In the meantime, wash and slice the lemon. Cut remaining onion into rings. For the puree boil 1/4 litre of water.
3
Deglaze with stock and white wine. Cover and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 35 minutes. In the meantime, wash and slice the lemon. Cut remaining onion into rings. For the puree boil 1/4 litre of water. Remove the pan from the heat and stir in the puree flakes. Fry onion rings and lemon slices in hot oil. Put the roaster on the stove. Stir in sauce thickener and cream, season sauce again. Cut roulade into slices. Arrange meat slices, potatoes, mashed potatoes, onion rings and lemon slices on plates, garnished with parsley and rosemary.
4
Remove the pan from the heat and stir in the puree flakes. Fry onion rings and lemon slices in hot oil. Put the roaster on the stove. Stir in sauce thickener and cream, season sauce again. Cut roulade into slices. Arrange meat slices, potatoes, mashed potatoes, onion rings and lemon slices on plates, garnished with parsley and rosemary.
5
Plate: Eschenbach