Stuffed roast turkey

Name: Stuffed roast turkey
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 60 g Pine nuts; 4 Stem(s) Basil; 7-10 Tbsp 1/2 255 g jar of dried tomatoes in oil; 400 g Double cream cream cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1.2 kg Turkey breast (let the butcher cut it into a roast roll); 1 TABLESPOON Oil; 1 (approx. 150 g) Stalk leek (leek); 150 g Shallots; 2 Garlic cloves; 200 g cherry tomatoes; 5 Stem(s) Thyme; 200 g Mushrooms; 2 TABLESPOONS Olive oil; 1 TABLESPOON Apricot Jam; 7-10 Tbsp Kitchen yarn

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

60 g Pine nuts
4 Stem(s) Basil
7-10 Tbsp 1/2 255 g jar of dried tomatoes in oil
400 g Double cream cream cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
1.2 kg Turkey breast (let the butcher cut it into a roast roll)
1 TABLESPOON Oil
1 (approx. 150 g) Stalk leek (leek)
150 g Shallots
2 Garlic cloves
200 g cherry tomatoes
5 Stem(s) Thyme
200 g Mushrooms
2 TABLESPOONS Olive oil
1 TABLESPOON Apricot Jam
7-10 Tbsp Kitchen yarn

Directions

1
Roast pine nuts in a pan without fat until golden brown. Wash the basil, dab dry and chop the leaves finely. Drain the tomatoes and cut into strips. Mix tomatoes, basil, pine nuts and cream cheese and season with salt and pepper.
2
Wash the meat, dab dry and season with salt and pepper. Spread the cream cheese filling over it. Roll up the turkey breast and tie up with kitchen string. Heat 1 tablespoon of oil and fry the meat briefly all around.
3
Place the turkey roast on the fat pan of the oven and roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Clean the leek, cut into rings and wash.
4
Blanch leek rings in salt water for 2-3 minutes, then rinse under cold water. Peel the shallots and cut into slices. Press garlic slightly flat. Wash tomatoes and dab dry.
5
Wash the thyme, dab dry and chop the leaves of 3 stems coarsely. Clean and shine the mushrooms. After 30 minutes frying time add mushrooms, 2 stems of thyme, cloves of garlic and shallots to the fat pan.
6
Glaze the turkey breast with apricot jam 15 minutes before the end of the cooking time. Add tomatoes and leek. Drizzle vegetables with olive oil. Remove the roast, remove kitchen string. Wrap meat in aluminium foil and let it rest.
7
Season vegetables with coarse salt, the chopped thyme leaves and pepper. Cut the meat into slices and arrange on a plate with the vegetables. Ciabatta tastes good with it.