Stuffed turkey breast with asparagus and carrot vegetables

Name: Stuffed turkey breast with asparagus and carrot vegetables
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 250 g Toast; 2 pots chervil; 1 package (200 g) Double cream cream cheese; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 2 Onions; 1.5 kg Turkey Breast; 3/4 l Vegetable broth (instant); 750 g small bunches of carrots; 1 kg Asparagus; 1 pinch Sugar; 1 untreated lemon; 1 pack of Hollandaise sauce; 125 g Butter; 100 g Whipped cream; 2-3 TABLESPOONS sauce thickener; 7-10 Tbsp Sweet peppers; 7-10 Tbsp coarse pepper; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

250 g Toast
2 pots chervil
1 package (200 g) Double cream cream cheese
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
2 Onions
1.5 kg Turkey Breast
3/4 l Vegetable broth (instant)
750 g small bunches of carrots
1 kg Asparagus
1 pinch Sugar
1 untreated lemon
1 pack of Hollandaise sauce
125 g Butter
100 g Whipped cream
2-3 TABLESPOONS sauce thickener
7-10 Tbsp Sweet peppers
7-10 Tbsp coarse pepper
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Finely crumble the bread. Set aside 2 tablespoons for the crust. Wash the chervil, dab dry and, except for something to garnish, pluck the leaves from the stems. Knead bread, cream cheese, egg and half of the chervil. Season to taste with salt, pepper and nutmeg. Peel and halve the onions. Wash the meat, dab dry and cut a deep pocket with a sharp knife. Put the prepared filling into the pocket. Close the pocket with wooden skewers and wrap it with kitchen string. Rub the meat with salt and pepper and put it on a fat pan. Add the onions. Roast in the preheated oven (electric cooker: 175°C/ gas: level 2) for about 1 1/4 hours. After 30 minutes of frying time, gradually add the stock. Then scoop the stock several times during the frying time. Clean the carrots (leave a little green), wash and peel them. Clean and wash the asparagus. Cook in boiling salted water with a pinch of sugar for 12-14 minutes. Cook the carrots in little boiling salted water for 8-10 minutes. Wash the lemon thoroughly, peel thinly and cut the peel into fine strips. 5 minutes before the end of the frying time, mix the remaining bread, chervil and lemon strips and sprinkle over the roast. For the sauce hollandaise, heat 1/8 litre of water, stir in sauce powder and bring to the boil briefly. Divide butter into pieces and stir into the sauce. Keep warm. Take the roast out of the oven, pass the roast stock through a sieve into a pot. Add cream, bring to the boil and thicken with sauce thickener. Season to taste with salt, pepper and paprika. Arrange roast and vegetables on a plate. Pour some gravy over the meat and pour some sauce Hollandaise, sprinkled with pepper, over the asparagus. Add the rest of the sauce extra. Serve with chervil garnish
2
Preparation time approx. 1 3/4 hours
3
Board: Wedgwood
4
Cutlery: Robbe&Berking