Turkey breast with nut crust

Name: Turkey breast with nut crust
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 125 g roasted and salted nut mix (e.g. peanuts, cashew and almond kernels); 150 g Gouda (play); 75 g White bread; 1⁄2 Federation Thyme; 5 TABLESPOONS soft butter; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 7-10 Tbsp Nutmeg; 850 g Butternut Pumpkin; 750 g Potatoes; 4 Turkey escalope (approx. 175 g each); 1-2 TABLESPOONS clarified butter; 150 ml Milk

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

125 g roasted and salted nut mix (e.g. peanuts, cashew and almond kernels)
150 g Gouda (play)
75 g White bread
1⁄2 Federation Thyme
5 TABLESPOONS soft butter
7-10 Tbsp Pepper
7-10 Tbsp Salt
7-10 Tbsp Nutmeg
850 g Butternut Pumpkin
750 g Potatoes
4 Turkey escalope (approx. 175 g each)
1-2 TABLESPOONS clarified butter
150 ml Milk

Directions

1
Roughly chop the nuts. Grate cheese. Crumble bread in the universal chopper. Wash thyme, shake dry, remove leaves. Save some thyme leaves for garnishing, chop the rest finely.
2
Now I mix the breadcrumbs, thyme, nuts, cheese and 2 tablespoons of butter. Season with pepper.
3
Halve the pumpkin and scrape out the seeds. Peel and chop the pumpkin. Peel, wash and chop the potatoes. Cover and cook both together in salted water for about 20 minutes.
4
Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Wash the meat and pat dry. Heat clarified butter in a pan. Fry the meat for about 2 minutes on each side.
5
Season with salt and pepper. Take out and put into a flat casserole dish. Then I spread the crumb mixture on it and press it gently. Bake in the oven for 12-15 minutes.
6
Drain the potatoes together with the pumpkin and let them drain. Add 3 tablespoons of butter and milk and mash everything to a fine puree. Season the puree with salt and nutmeg. Then I arrange the meat with the puree and garnish everything with the rest of thyme.
7
I'll serve it with a green salad.