Stuffed turkey breast

Name: Stuffed turkey breast
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 300 g leaf spinach; 1 Onion; 2 Garlic cloves; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Ricotta cheese; 1 (approx. 1.2 kg) Turkey Breast; 7-10 Tbsp coarsely ground coloured pepper; 7-10 Tbsp Oil; 400 g ribbon noodles; 1 (approx. 200 g) Courgette; 1 (approx. 200 g) red pepper; 250 g Whipped cream; 2 TABLESPOONS sauce thickener; 7-10 Tbsp fresh herbs; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

300 g leaf spinach
1 Onion
2 Garlic cloves
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Ricotta cheese
1 (approx. 1.2 kg) Turkey Breast
7-10 Tbsp coarsely ground coloured pepper
7-10 Tbsp Oil
400 g ribbon noodles
1 (approx. 200 g) Courgette
1 (approx. 200 g) red pepper
250 g Whipped cream
2 TABLESPOONS sauce thickener
7-10 Tbsp fresh herbs
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Sort the spinach and wash thoroughly. Peel and chop onion and garlic. Fry the spinach, onion and garlic briefly in 2 tablespoons of hot oil until the spinach has collapsed.
2
Season with salt and pepper. Drain the steamed spinach well. Crumble the ricotta and mix with the spinach. Wash the turkey breast and dab dry. Cut a pocket into it and fill it with the spinach.
3
Plug with wooden skewers and tie up with kitchen string. Rub turkey breast with salt and coarse pepper. Place on the oiled fat pan of the oven and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour.
4
In the meantime, cook the pasta in boiling salted water for about 10 minutes until al dente. Clean and wash the zucchini and peppers and cut them into thin strips. Drain the noodles and let them drain. Steam vegetables in the remaining oil for about 3 minutes.
5
Add the noodles and fry briefly. Season to taste with salt and pepper. Remove turkey breast from the fat pan. Deglaze the roast stock with 1/4 litre water and pour it through a sieve into a pot. Add cream and sprinkle in sauce thickener while stirring.
6
Bring to the boil again and season the sauce with salt and pepper. Arrange the turkey breast on the noodle vegetables. Pour some sauce over it and serve the rest of the sauce extra. Garnish with herbs as desired.