Stuffed turkey breast

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the turkey breast, dab dry and cut a pocket into it. For the filling, clean, wash and dice the zucchini. Remove the crusts from toast and dice as well. Grate cheese. Wash parsley, dab dry and chop. Mix the ingredients with the egg. Season with salt and pepper.

2. 2

   Stuff the turkey breast with the egg and add it with wooden skewers. Rub with salt and pepper and place on an oil-coated fat pan of the oven. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour. In the meantime, peel the carrots for the vegetables, clean the zucchini and wash both. Cut into small pieces. Cook carrots in 1/4 litre boiling salted water for 5 minutes, add zucchini and cook for another 5 minutes. Drain the vegetables (collecting the cooking liquid) and keep warm. For the sauce, peel and chop the onion. Melt the fat in a pot and fry the onion until transparent. Add flour and mix. Add vegetable water and milk bit by bit and stir until smooth. Grate cheese, chop parsley (keep some leaves for garnishing). Fold both into the sauce.

3. 3

   Drain the vegetables (collecting the cooking liquid) and keep warm. For the sauce, peel and chop the onion. Melt the fat in a pot and fry the onion until transparent. Add flour and mix. Add vegetable water and milk bit by bit and stir until smooth. Grate cheese, chop parsley (keep some leaves for garnishing). Fold both into the sauce. Season to taste with salt and pepper. Remove the turkey breast. Pull out the wooden skewers. Cut the meat open. Arrange on a plate with the vegetables and garnish with parsley. Add sauce

4. 4

   Season to taste with salt and pepper. Remove the turkey breast. Pull out the wooden skewers. Cut the meat open. Arrange on a plate with the vegetables and garnish with parsley. Add sauce

5. 5

   Tableware: Villeroy & Boch

Nutrition Facts

KCAL
440 kcal

CARBS
15 g

FATS
15 g

PROTEINS
53 g