Turkey breast in cream cheese sauce

Name: Turkey breast in cream cheese sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g Turkey Breast; 8 discs Bacon (à approx. 15 g); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g Whipped cream; 225 g Double cream cheese with herbs from Provence; 1 TEASPOON medium hot mustard; 1 kg Potatoes; 2–3 Garlic; 200 ml Milk; 50 g Butter; 7-10 Tbsp freshly grated nutmeg; 4-5 Stem(s) Parsley

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g Turkey Breast
8 discs Bacon (à approx. 15 g)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g Whipped cream
225 g Double cream cheese with herbs from Provence
1 TEASPOON medium hot mustard
1 kg Potatoes
2–3 Garlic
200 ml Milk
50 g Butter
7-10 Tbsp freshly grated nutmeg
4-5 Stem(s) Parsley

Directions

1
Wash the meat, dab dry and cut into about 8 equal 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 a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes.
3
In the meantime, mix cream, cream cheese and mustard. Season with salt and pepper. About 25 minutes before the end of the baking time, pour the cream cheese mixture over the meat and finish baking.
4
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 milk and butter. Drain the potatoes, mash them coarsely with a potato masher, add the milk and butter mixture.
5
Season to taste with nutmeg.
6
Wash parsley, shake dry and chop finely, except for a few leaves for garnishing. Remove meat from the oven, sprinkle with parsley and garnish. Add mashed potatoes.