Turkey rolls in orange sauce
easy
40 mins
40 mins
Ingredients
- 25 g flaked almonds
- 200 g Double cream cream cheese
- 1 Egg Yolk
- 7-10 Tbsp juice and peel of 1 untreated lemon
- 1 TEASPOON dried rosemary
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 (150 g each) thin turkey breast
- 4 Rosemary twigs
- 2 TABLESPOONS Oil
- 100 ml freshly squeezed orange juice
- 200 ml Poultry stock
- 1 TEASPOON Cornstarch
- 7-10 Tbsp Cinnamon
- 7-10 Tbsp Sugar
- 800 g Potatoes
- 3 Onions
- 3 TABLESPOONS Olive oil
- 7-10 Tbsp Toothpicks
- 7-10 Tbsp Rosemary needles
Directions
- 1
Peel onions and potatoes. Wash the potatoes. Cut both into slices and put them into an ovenproof dish. Sprinkle with 3 tablespoons of oil and bake in the preheated oven (electric range: 225 ° C/ gas: level 4) for about 25 minutes. Roast the almonds in a pan without fat, remove.
- 2
Stir cream cheese with egg yolk and lemon juice until smooth. Season to taste with rosemary, lemon peel, salt and pepper. Fold in roasted almonds. If necessary, beat the turkey escalope flat and spread it on top. Cover each cutlet with a sprig of rosemary, roll up and pin with toothpicks. Heat the remaining oil and fry the turkey rolls all around. Deglaze with orange juice, except for 2 tablespoons, and chicken stock, season with cinnamon and boil down. Mix the starch with the remaining orange juice and thicken the sauce with it. Arrange rolls with potatoes and onions.
- 3
Cover each cutlet with a sprig of rosemary, roll up and pin with toothpicks. Heat the remaining oil and fry the turkey rolls all around. Deglaze with orange juice, except for 2 tablespoons, and chicken stock, season with cinnamon and boil down. Mix the starch with the remaining orange juice and thicken the sauce with it. Arrange rolls with potatoes and onions. Serve sprinkled with rosemary needles
Nutrition Facts
610 kcal
30 g
33 g
46 g
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