Pesto Stuffed Turkey Roll with Potatoes and Salad

0
Average: 0 (0 votes)
(0 votes)
Pesto Stuffed Turkey Roll with Potatoes and Salad
share Share
print
bookmark_border Copy URL
Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
586
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories586 kcal(28 %)
Protein66.3 g(68 %)
Fat25.5 g(22 %)
Carbohydrates21 g(14 %)
Author of this recipe:

Ingredients

for
4
For the turkey
1 kilogram
Turkey breast (butterflied and ready to use)
2 tablespoons
50 grams
bunch
2 tablespoons
375 milliliters
250 milliliters
500 grams
For the salad
500 grams
1
small Radicchio
2
Red Onions
2 tablespoons
4 tablespoons

Preparation steps

1.

For the turkey, spread turkey on work surface and season with a little salt and a generous amount of pepper. Brush with basil pesto and top with prosciutto. Rinse basil, shake dry and pluck leaves from stems. Set aside some basil leaves for garnish. Arrange remaining basil leaves over prosciutto. Carefully roll turkey, so that filling is enclosed. Tie with kitchen twine.

2.

Heat oil in a Dutch oven. Sear turkey roll on all sides. Deglaze pan with white wine, then add broth. Cover and cook for 1 hour.  Scrub potatoes, peel and rinse, then cut into smaller pieces, if desired. After 30 minutes cooking time, add potatoes to Dutch oven.

3.

For the salad,  rinse tomatoes, pat dry and quarter. Remove seeds and cut into pieces. Rinse radicchio, cut into quarters and remove stem. Rinse leaves and spin dry. Peel onions and cut into rings. Season vinegar with salt and pepper, then gradually whisk in oil. Toss prepared salad ingredients with vinaigrette in a bowl. 

4.

Remove meat from pan and let rest for 10 minutes. Cut meat into slices and arrange with potatoes on a plate. Garnish with basil. Season sauce with salt and pepper and serve in a gravy boat. Serve with salad.