Stuffed turkey breast
easy
90 mins
90 mins
Ingredients
- 3 Onions
- 150 g shiitake mushrooms
- 3 discs Toast
- 45 g Butter or margarine
- 1 package (25 g) frozen Italian herbs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 1 (approx. 1250 g) small turkey breast
- 1 Egg
- 1 TABLESPOON Oil
- 1 collar (approx. 900 g) young carrots
- 1/4 l clear chicken stock (instant)
- 1.25 kg green asparagus
- 750 g small new potatoes
- 30 g Flour
- 50 g Whipped cream
- 40-50 g Watercress
- 1-2 TEASPOONS Vegetable broth (instant)
- 7-10 Tbsp wooden skewers and kitchen yarn
Directions
- 1
Onions peel and 2 finely dice. Wash the shiitake, dab dry and chop. Crumble toast finely. Heat 15 g fat in a pan. Steam onions and mushrooms in it until no more liquid comes out and the mixture begins to brown.
- 2
Add deep-frozen herbs, up to one tablespoon, steam briefly and season with salt, pepper and nutmeg. Mix in bread and let it cool down. Meanwhile wash turkey breast, dab dry and cut a pocket into it.
- 3
Sprinkle in a little salt and pepper. Mix the egg with the filling and place in the meat pocket. Stick with wooden skewers and tie together with kitchen string. Put the breast in a roaster, brush with oil and season with salt and pepper.
- 4
Roast in the preheated oven (electric cooker: 200 ° C / gas: level 3) for about 1 hour. Wash and peel 2 carrots and cut them roughly into pieces. Cut the remaining onion into quarters. Add the carrots and onions to the roast.
- 5
After about 20 minutes, pour on the stock and top the turkey breast with roast stock from time to time. In the meantime, clean and wash the asparagus and other carrots. Leave some green on the carrots. Cook the carrots in 3/4 litre boiling salted water for about 15 minutes.
- 6
Add the asparagus after 5 minutes and cook. In the meantime, wash or scrape potatoes thoroughly. Cook potatoes in salted water for about 20 minutes. Pour the vegetables onto a sieve and collect the vegetable water.
- 7
Heat the remaining fat in a pot, sauté the flour in it and pour on 1/2 litre of vegetable water while stirring. Add cream and simmer for about 5 minutes. Wash and drain the cress and chop it, except for something to garnish.
- 8
Stir the cress into the sauce and season to taste with granulated stock, salt and pepper. Spread the remaining frozen herbs on the roast and lift the roast onto a plate. Drain the potatoes, toss briefly in the gravy and arrange around the roast together with the vegetables.
- 9
Pour on some sauce and serve garnished with cress. Add the rest of the sauce and, if desired, the frying stock as well.
Nutrition Facts
520 kcal
33 g
15 g
60 g
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