Roast Turkey Stuffed with Cream Cheese
Healthy, because
Even smarter
Turkey meat is not only low in fat and carbohydrates, but in return it has a lot of protein for a good satiety and as food for the muscles. Turkey also supplies the B-vitamin niacin, which supports the metabolism. Calcium and phosphorus ensure healthy bones and teeth.
You can vary the vegetables for the roast in the Asian way: With paksoi, spring onions and shiitake mushrooms you will achieve a whole new flair. Chopped walnuts in the stuffing also work very well.
Ingredients
- For the turkey
- 1 ½ kilograms turkey breasts (prepared for filling)
- 1 Tbsp White vinegar
- 4 Tbsps olive oil
- salt
- peppers
- 1 pinch sugar
- ½ bunch thyme
- 1 bunch parsley
- 1 onion
- 4 Tbsps freshly grated breadcrumbs
- 1 egg yolk
- 200 grams cream cheese
- 150 milliliters Chicken broth
- 200 milliliters white wine
- 150 grams Crème fraiche
- 3 Tbsps Mustard
- 1 tsp cornstarch
Preparation steps
For the turkey, mix vinegar, 2 tablespoons oil, salt, pepper and sugar and brush on turkey.
Rinse herbs, shake dry and finely chop leaves. Peel onion and finely chop.
Stir cream cheese and herbs, onion, breadcrumbs and egg yolk until smooth and season with salt and pepper.
Place turkey breasts flat on work surface and fill with cream cheese mixture. Roll up, starting with the widest side, and secure with kitchen twine. Sear in a roasting pan in hot oil and pour in broth and wine. Cook in preheated oven at 180°C (approximately 350°F) for 1 hour and 20 minutes.
For the vegetables, peel potatoes and boil in salt water for about 25 minutes. Drain and cool. Rinse white asparagus, peel and cut off lower ends. Peel lower third of green asparagus and cut ends. Cut asparagus into 5 cm (approximately 2 inches) long pieces. Cook white asparagus for 15 minutes and green asparagus for 10 minutes in salted boiling water. Once both are al dente, drain, rinse and drain again. Rinse mushrooms and cut into quarters. Thaw peas.
Heat 2 tablespoons butter in a large pan and cook the potatoes. Season with salt and pepper.
In another pan, heat remaining butter, saute mushrooms and then add remaining vegetables. Season with salt and pepper and keep warm.
Let turkey rest at least 10 minutes before slicing.
For the sauce, mix creme fraiche and mustard with meat juices. Thicken with a little water mixed with cornflour and season with salt and pepper. Serve over turkey and vegetables.
