Stuffed roast turkey with potato beans and vegetables

Name: Stuffed roast turkey with potato beans and vegetables
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 200 g frozen spinach; 2 kg Turkey Breast; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Garlic cloves; 6 Shallots; 9 TABLESPOONS Oil; 50 g Almond kernels with skin; 50 g dried soft apricots; 80 g grated parmesan cheese; 200 g Double cream cream cheese; 2 Carrots; 1 Onion; 125 ml dry white wine; 750 ml Vegetable broth; 750 g frozen green beans; 1.5 kg Potatoes; 1 small head radicchio salad; 1 small cob chicory; 50 g Butter or margarine; 50 g Breadcrumbs; 2-3 stem(s) Thyme; 100 g Whipped cream; 7-10 Tbsp Kitchen yarn

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

200 g frozen spinach
2 kg Turkey Breast
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Garlic cloves
6 Shallots
9 TABLESPOONS Oil
50 g Almond kernels with skin
50 g dried soft apricots
80 g grated parmesan cheese
200 g Double cream cream cheese
2 Carrots
1 Onion
125 ml dry white wine
750 ml Vegetable broth
750 g frozen green beans
1.5 kg Potatoes
1 small head radicchio salad
1 small cob chicory
50 g Butter or margarine
50 g Breadcrumbs
2-3 stem(s) Thyme
100 g Whipped cream
7-10 Tbsp Kitchen yarn

Directions

1
Defrost the spinach. Cut the turkey breast into a roll and season with salt and pepper. Peel and chop garlic and shallots. Heat 2 tablespoons of oil in a frying pan. Sauté the garlic and shallots in it.
2
Finely chop the almonds and apricots and add to the shallots and garlic. Squeeze the thawed spinach and add it. Add parmesan and cream cheese, season with salt and pepper. Spread the filling on the meat
3
Roll up the turkey breast and tie it with kitchen twine for roasting.
4
Meanwhile peel the carrots and onion and cut them into large cubes. Heat 2 tablespoons of oil in a frying pan. Brown the turkey breast all around. Add the diced vegetables, deglaze with white wine, bring to the boil once and add the vegetable stock.
5
Covered turkey roll roasts and braise in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 1 1/2 hours.
6
Cook the beans in boiling salted water for about 7 minutes. Peel, wash and quarter the potatoes. Boil the potatoes once in boiling salted water, drain the water and let it drain off. Heat 3 tablespoons of oil in a pan.
7
Sauté the potatoes in it while turning them golden yellow. Wash and clean the radicchio and cut into fine strips. Remove the chicory leaves from the stalk. Heat 2 tablespoons of oil in a frying pan. Drain the beans and fry them with the radicchio and chicory leaves.
8
Wash the thyme, pluck the leaves from the stalks. Heat the fat in a frying pan, fry the breadcrumbs in it until golden brown while turning, add the thyme.
9
Take the roast out of the oven. Pour sauce through a sieve into a pot, add cream, bring to the boil once, season with salt and pepper. Cut the roast open and serve with vegetables, sauce and herb crumbs.