Stuffed turkey breast

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Drain the apricots and collect the juice. Finely dice half of the apricots, cut the remaining apricots into slices. Dice the cheese as well. Mix apricot cubes, cheese and 2 tablespoons of green pepper. Wash the turkey breast and pat dry. Cut a pocket into it with a sharp knife. Fill with the apricot and cheese mixture. Stick together with wooden skewers and tie with thread. Rub the roast with salt and pepper and put it on the fat pan of the oven. Peel and quarter onions and add to the roast. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 50-60 minutes. Brush the roast several times with the apricot juice and gradually add 1/4 litre of hot water. In the meantime, clean the cabbage, divide into florets and wash. Cook in boiling salted water for about 10 minutes. Drain and mix with the apricot wedges. Remove the roast from the fat pan. Pour roast stock through a sieve and fill up to 400 ml with water. Add remaining green pepper and bring to the boil, stir in sauce thickener. Stir in crème fraîche, season with salt and pepper. Finely chop parsley, except for something to garnish, and sprinkle over the vegetables

2. 2

   Plate and sauce boat: V&B

3. 3

   Glass: Kosta Boda

Nutrition Facts

KCAL
560 kcal

CARBS
20 g

FATS
17 g

PROTEINS
72 g