Turkey breast with herbs and braised vegetables
easy
105 mins
105 mins
Ingredients
- 6 discs Toast bread (125 g)
- 2 Federation Parsley and chives
- 2 Onions
- 75 g Cheddar cheese
- 2 Eggs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 1.25 kg Turkey Breast
- 20 g clarified butter
- 500 g Leeks (leek)
- 500 g Tomatoes
- 1/4 l Vegetable broth (instant)
- 1/4 l White wine
- 7-10 Tbsp wooden skewers
- 7-10 Tbsp Kitchen yarn
Directions
- 1
For the filling and crust, crumble toast finely. Wash and chop the herbs. Peel and finely dice onions. Grate cheese. Mix prepared ingredients and eggs, season with salt, pepper and nutmeg.
- 2
Wash the meat and dab dry. Cut a deep pocket and fill it with 2/3 of the prepared mixture. Close the opening with wooden skewers and wrap them tightly with kitchen string. Place the roast in a roasting pan and pour the hot clarified butter over it.
- 3
Cover and cook in the preheated oven (electric cooker: 200°C/ gas: level 3) for about 1 1/2 hours. Clean the leek and wash thoroughly. Halve the leeks lengthwise, then cut them into pieces of about 4 cm.
- 4
Clean, wash, halve, seed and slice the tomatoes. Spread the ingredients around the roast after about 45 minutes. Add stock and white wine and continue to braise. Approx. 20 minutes before the end of the cooking time, spread the remaining herb mixture on the surface of the meat, press on a little and bake open.
- 5
Serve the meat partly sliced in the roaster.
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