Stuffed turkey escalopes with spring onions and rice

Name: Stuffed turkey escalopes with spring onions and rice
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 75 g dried apricots; 30 g Pistachio kernels; 1 small onion; 4 Stem(s) Parsley; 7-10 Tbsp Cumin; 4 Turkey escalope (à approx. 150 g; approx. 2 cm thick); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS clarified butter; 2 Federation Spring onions; 1/8 l Chicken broth; 100 g Whipped cream; 1-2 TEASPOONS sauce thickener; 7-10 Tbsp wooden skewers

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

75 g dried apricots
30 g Pistachio kernels
1 small onion
4 Stem(s) Parsley
7-10 Tbsp Cumin
4 Turkey escalope (à approx. 150 g; approx. 2 cm thick)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS clarified butter
2 Federation Spring onions
1/8 l Chicken broth
100 g Whipped cream
1-2 TEASPOONS sauce thickener
7-10 Tbsp wooden skewers

Directions

1
Cut the apricots into cubes. Coarsely chop the pistachios. Peel onion and chop finely. Wash parsley, shake dry and chop 3 stems finely. Mix everything and season with cumin.
2
Wash the turkey escalope, dab dry and cut a pocket into it. Spread the filling into the pockets and pin them with wooden skewers. Season meat with salt and pepper. Heat 2 tablespoons of clarified butter in a pan.
3
Fry the turkey escalopes in it over medium heat for 10-12 minutes while turning. Clean, wash and chop the spring onions. Heat 1 tbsp. clarified butter in a 2nd pan. Fry the spring onions for about 2 minutes, turning them over.
4
Add 5 tablespoons of water. Season spring onions with salt and pepper and continue cooking for about 3 minutes. Take out the meat and cover and keep warm. Pour chicken stock and cream into the pan, bring to the boil and thicken with sauce thickener.
5
Season to taste with salt and pepper. Arrange turkey escalopes, vegetables and sauce on plates. Garnish with parsley. Basmati rice tastes good with it.