Turkey breast in bacon coat in cream cheese sauce with mashed potatoes
very easy
60 mins
60 mins
Ingredients
- 750 g Turkey Breast
- 6 discs Bacon (à approx. 15 g)
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 75 g Butter
- 20 g Flour
- 300 ml Vegetable broth
- 350 ml Milk
- 50 g Cream
- 2-3 TEASPOONS medium hot mustard
- 150 g Double cream cream cheese with herbs from Provence
- 1/2 dried, red chili flakes
- 1 pinch Sugar
- 1 kg Potatoes
- 2–3 Garlic cloves
- 7-10 Tbsp freshly grated nutmeg
- 4-5 Stem(s) Parsley
Directions
- 1
Wash the meat, dab dry and cut into approx. 6 equally sized pieces. Wrap a slice of bacon around each piece. Heat the oil in a large pan, fry the meat while turning it, season with salt and pepper and remove.
- 2
Place in a flat ovenproof dish. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes.
- 3
Meanwhile melt 25 g butter, dust with flour and sweat. Deglaze with stock, 150 ml milk and cream. Boil up while stirring. Stir in mustard and cream cheese. Bring to the boil again. Season with salt, pepper, about half of the chili flakes and sugar.
- 4
About 25 minutes before the end of the baking time, pour cream cheese sauce over the meat and finish baking.
- 5
Peel, wash and chop the potatoes. Peel garlic and cut into slices. Cook potatoes and garlic in boiling salted water for about 25 minutes. Heat 200 ml milk and 50 g butter.
- 6
Drain the potatoes, mash them coarsely with a potato masher, add the milk-butter mixture. Season to taste with nutmeg and salt.
- 7
Take out the cake. Spread the rest of the gooseberries on top and sprinkle with the syrup. Let the cake cool down, then remove from the mould. The breads are ready when they sound hollow when you knock on them. Take out the breads with the pots, take the breads with baking paper out of the pots, cover them with a tea towel and let them cool down
Nutrition Facts
820 kcal
40 g
46 g
60 g
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