Stuffed Roast Turkey Roll with Peppers and Cheese
Healthy, because
Even smarter
Turkey breast supplies considerable amounts of niacin, also called vitamin B3. The B vitamin is a component of important coenzymes for reactions in all body cells - it is involved in energy metabolism, cell division and signal transmission.
Classic parsley potatoes taste great with stuffed turkey roll roast, but also in the mashed variant. How about the smart mashed potatoes with pointed cabbage and horseradish from EAT SMARTER?
Ingredients
- Ingredients
- 1 ½ kilograms turkey breasts (let the butcher prepare a roast for filling)
- 1 Tbsp White vinegar
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 1 pinch sugar
- 2 tsps ground paprika
- 2 Red Bell pepper
- 2 yellow Bell pepper
- 200 grams cream cheese
- 150 milliliters Chicken broth
- 150 grams Crème fraiche
- 3 Tbsps Mustard
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Mix vinegar, 2 tablespoons oil, sugar and paprika, season with salt and pepper, and coat the meat on all sides.
Rinse the peppers, trim, cut in half, remove the seeds and ribs and cut in thin strips with a vegetable peeler. Stir the cream cheese until smooth.
Lay the meat flat on a work surface, spread with cheese and top with pepper strips, then roll on the wide side. Tie firmly with kitchen twine. Heat the remaining oil in a roasting pan and cook the roast until golden brown on all sides. Pour in the broth and cook in the preheated oven for about 1 hour. Let rest at least 10 minutes before cutting. Serve the roast hot or cold.
For the sauce, mix the meat juices with creme fraiche and mustard and season with salt and pepper.
