Turkey breast & legs in cream

Name: Turkey breast & legs in cream
Cook time: 2 h
Total time: 2 h
Yield: 7
Ingredients: 4-6 turkey drumsticks (approx. 400 g each), 1 kg turkey breast; 7-10 Tbsp salt, pepper, nutmeg; 7-10 Tbsp Oil; 100 g Breakfast bacon in thin slices; 3 Onions, 500 g carrots; 3 Twigs fresh or 1/2 teaspoon dried. Rosemary; 1 Bay leaf; 400 g Whipped cream; 5 TABLESPOONS White wine; 1.5 kg Brussels sprouts; 1 TABLESPOON Butter; 1-2 TEASPOONS Vegetable broth

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 7

4-6 turkey drumsticks (approx. 400 g each), 1 kg turkey breast
7-10 Tbsp salt, pepper, nutmeg
7-10 Tbsp Oil
100 g Breakfast bacon in thin slices
3 Onions, 500 g carrots
3 Twigs fresh or 1/2 teaspoon dried. Rosemary
1 Bay leaf
400 g Whipped cream
5 TABLESPOONS White wine
1.5 kg Brussels sprouts
1 TABLESPOON Butter
1-2 TEASPOONS Vegetable broth

Directions

1
Wash the turkey parts, dab dry. Rub with salt and pepper and place on a lightly oiled fat pan. Cover turkey breast with bacon. Roast everything in the preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for 1 1/4-1 1/2 hours
2
Peel 1 onion and 1 carrot, wash the carrot. Chop both roughly. Wash the rosemary. After about 30 minutes, place everything with bay leaf on the fat pan. Pour on about 1/2 l water, cream and wine. Top the meat more often with the stock
3
Clean cabbage, wash it. Peel the rest of the onions and carrots. Wash and slice the carrots. Dice onions. Fry in hot butter in a pot. Add cabbage and carrots. Add almost 400 ml water and stock. Bring to the boil, cover and cook for about 15 minutes. Seasoning
4
Keep meat warm. Sieve the roast stock, pour into a pot. Reduce to a slightly thick consistency over high heat. Season to taste with salt and pepper. Arrange everything. Served with: Potato balls