Stuffed turkey breast with bean vegetables

Ingredients

Directions

1. 1

   For the filling, wash 1 sprig of rosemary, dab dry, pluck needles from the stem and chop. Cut the dried tomatoes into cubes. Dice bacon. Peel and chop 1 onion. Leave the bacon in a pan, add the onion and fry until transparent.

2. 2

   Mix cream cheese with salt, pepper, rosemary, tomatoes and bacon-onion mixture. For the sauce, peel 1 onion and cut into large cubes. Peel and wash the carrots and cut them into large pieces.

3. 3

   Wash the meat, dab dry and spread out on the worktop. Spread the filling evenly over the meat. Roll up the meat from the long side. Fix with wooden skewers. Season with salt and pepper.

4. 4

   Place on the fat pan of the oven, spread onion and carrots around the roast. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 60 minutes. After 30 minutes, add 250 ml water to the fat pan.

5. 5

   Gradually pour off another 250 ml of water. For the rosemary crust, wash 1 sprig of rosemary, dab dry, pluck needles from the stem and chop. Melt 2 tablespoons of fat. Remove the crusts and crumble the bread.

6. 6

   Add fat and rosemary and season with salt and pepper. 20 minutes before the end of the cooking time sprinkle rosemary crust on the meat and press lightly. Meanwhile peel 1 onion and cut into fine cubes.

7. 7

   Melt 1 tablespoon of fat in a saucepan. Sauté onion until transparent. Add the beans and add approx. 100 ml water. Bring to the boil and cook for 7-8 minutes. Season with salt and nutmeg. Take the meat out of the oven and let it rest for 5 minutes covered with aluminium foil.

8. 8

   Pour 200 ml of water into the fat pan to dissolve the frying mixture. Pour the gravy through a sieve. Mix starch with some water until smooth and thicken the sauce. Bring to the boil briefly and season with salt and pepper.

9. 9

   Serve the meat and beans with the sauce. Boiled potatoes taste good with it.