Stuffed turkey breast with broccoli and duchess potatoes

Name: Stuffed turkey breast with broccoli and duchess potatoes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 60 g Pine nuts; 1/2 Pot of marjoram and thyme; 3 (approx. 120 g) Shallots; 1 egg (size M); 1 kg Turkey breast (let the butcher cut it into a roast roll); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar (approx. 600 g) Soup vegetables; 7 black peppercorns; 1 Bay leaf; 250 ml dry white wine; 5 TABLESPOONS Orange marmalade; 100 ml Milk; 1 Bag of mashed potatoes (3 portions); 7-10 Tbsp grated nutmeg; 500 g Broccoli; 1-2 TABLESPOONS dark sauce thickener; 1 pinch Sugar; 7-10 Tbsp Oil; 7-10 Tbsp pine nuts, orange slice, orange peel and marjoram; 7-10 Tbsp Aluminium foil; 7-10 Tbsp wooden skewers; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

60 g Pine nuts
1/2 Pot of marjoram and thyme
3 (approx. 120 g) Shallots
1 egg (size M)
1 kg Turkey breast (let the butcher cut it into a roast roll)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar (approx. 600 g) Soup vegetables
7 black peppercorns
1 Bay leaf
250 ml dry white wine
5 TABLESPOONS Orange marmalade
100 ml Milk
1 Bag of mashed potatoes (3 portions)
7-10 Tbsp grated nutmeg
500 g Broccoli
1-2 TABLESPOONS dark sauce thickener
1 pinch Sugar
7-10 Tbsp Oil
7-10 Tbsp pine nuts, orange slice, orange peel and marjoram
7-10 Tbsp Aluminium foil
7-10 Tbsp wooden skewers
baking paper

Directions

1
Roast pine nuts in a pan without fat until golden brown. Remove, cool and chop 50 g finely. Pluck the marjoram and thyme leaves from the stalks, wash, dab dry and chop finely. Peel and finely chop the shallots. Mix chopped pine nuts, herbs, shallots and egg. Wash the meat, dab dry and season with salt and pepper. Spread the herb filling on top.
2
Roll up the turkey breast and pin it with wooden skewers. Place turkey on the oiled fat pan of the oven. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour. Clean, wash and roughly chop the soup vegetables. After 30 minutes roasting time, add soup vegetables, peppercorns and bay leaf to the fat pan, pour 500 ml water and wine. Glaze the turkey breast with orange jam 15 minutes before the end of the cooking time. Take out, remove wooden skewers, wrap meat in aluminium foil and let it rest. For the duchess potatoes, boil 300 ml water and 1 teaspoon of salt. Add cold milk and stir in the puree flakes. Stir again after 1 minute, season with nutmeg. Pour into a piping bag with a star-shaped spout and spray about 16 tuffs onto a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Clean the broccoli, divide into bite-sized florets and wash. Steam in little salt water for about 8 minutes.
3
For the duchess potatoes, boil 300 ml water and 1 teaspoon of salt. Add cold milk and stir in the puree flakes. Stir again after 1 minute, season with nutmeg. Pour into a piping bag with a star-shaped spout and spray about 16 tuffs onto a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Clean the broccoli, divide into bite-sized florets and wash. Steam in little salt water for about 8 minutes. Pour broth from the fat pan through a sieve and bring to the boil. Stir in sauce thickener. Simmer for about 5 minutes while stirring. Season to taste with salt, pepper and sugar. Cut the roast into slices. Arrange meat, duchess potatoes, broccoli and sauce on plates. Garnish with 10 g pine nuts, orange slice, orange peel and marjoram
4
Pour broth from the fat pan through a sieve and bring to the boil. Stir in sauce thickener. Simmer for about 5 minutes while stirring. Season to taste with salt, pepper and sugar. Cut the roast into slices. Arrange meat, duchess potatoes, broccoli and sauce on plates. Garnish with 10 g pine nuts, orange slice, orange peel and marjoram