Stuffed turkey breast with spinach and pine nuts

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Clean the spinach, wash thoroughly and drain. Peel onions and garlic. Dice 1 onion, press garlic through a garlic press. Heat 15 g fat in a pot, fry diced onion and garlic in it. Add the spinach and cover and let it collapse. Season spinach with salt, pepper and nutmeg and steam without lid for 4-5 minutes until there is no more liquid in the pot. Put the spinach on a sieve and let it cool down. Roast pine nuts in a pan without fat, remove immediately and let cool down. Wash the turkey breast, dab dry and cut a pocket on the side.

2. 2

   Season meat with salt and pepper. Cut 100 g of gorgonzola into small pieces and mix with about half of the pine nuts into the spinach. Fill the turkey breast with spinach and add the shashlik skewers. Tie up with kitchen string like a shoelace and cut the skewers a little shorter. Cut the remaining onion into quarters and put them in a roasting pan together with the turkey breast. Spread 20 g fat in flakes on the breast and pour on about half of the chicken stock. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 1 hour. Pour the rest of the bouillon bit by bit. In the meantime, wash potatoes thoroughly and cook in boiling water for about 15 minutes. Heat 40 g fat in a pot and sauté the flour in it. Add the stock and milk while stirring and bring to the boil. Let the béchamel sauce simmer for about 5 minutes, stirring from time to time. Wash the chives, dab dry and cut into small rolls of about 1 cm length, except for a little bit for garnishing. Add the chives to the sauce, except for a little bit for garnishing, and season to taste with salt, pepper and nutmeg. Pour the potatoes onto a sieve, rinse them under cold water and remove the skin. Put potatoes into the hot sauce and keep warm. Wash and quarter the tomatoes and remove the seeds. Cut the flesh into small cubes.

3. 3

   Add the stock and milk while stirring and bring to the boil. Let the béchamel sauce simmer for about 5 minutes, stirring from time to time. Wash the chives, dab dry and cut into small rolls of about 1 cm length, except for a little bit for garnishing. Add the chives to the sauce, except for a little bit for garnishing, and season to taste with salt, pepper and nutmeg. Pour the potatoes onto a sieve, rinse them under cold water and remove the skin. Put potatoes into the hot sauce and keep warm. Wash and quarter the tomatoes and remove the seeds. Cut the flesh into small cubes. Dice 50-75 g Gorgonzola and spread on the turkey breast after 1 hour. Let it melt a little bit, then sprinkle the diced tomatoes and remaining pine nuts on top. Bake again for another 5 minutes. Remove the turkey breast from the stock, keep warm and let it rest for 5-10 minutes. Pass the roast stock through a sieve, bring to the boil and pour in the sauce thickener while stirring. Bring the sauce to the boil again briefly and refine with crème fraîche. Season to taste with salt and pepper. Remove skewers and ribbon and cut the roast into slices. Arrange slices with some sauce on a plate. Sprinkle the béchamel potatoes with the remaining chives and garnish with the remaining gravy.

4. 4

   Let it melt a little bit, then sprinkle the diced tomatoes and remaining pine nuts on top. Bake again for another 5 minutes. Remove the turkey breast from the stock, keep warm and let it rest for 5-10 minutes. Pass the roast stock through a sieve, bring to the boil and pour in the sauce thickener while stirring. Bring the sauce to the boil again briefly and refine with crème fraîche. Season to taste with salt and pepper. Remove skewers and ribbon and cut the roast into slices. Arrange slices with some sauce on a plate. Sprinkle the béchamel potatoes with the remaining chives and garnish with the remaining gravy.

Nutrition Facts

KCAL
660 kcal

CARBS
37 g

FATS
28 g

PROTEINS
65 g