Roasted Turkey Breast Stuffed with Ham and Broccoli
Ingredients
- Ingredients
- 1 kilogram turkey breasts (cut a pocket into the side)
- 40 grams clarified butter
- salt
- peppers
- ½ l Chicken broth
- 500 grams Broccoli
- 200 grams cooked ham (sliced)
- 2 onions
- 1 Tbsp vegetable oil
- 1 egg
- 125 grams Whipped cream
- 1 Tbsp fresh thyme
- salt
- peppers
Preparation steps
Rinse the turkey breast, pat dry and season with salt and pepper inside and out. Preheat the oven to 180°C (approximately 350°F).
For the filling: Rinse the broccoli, cut into florets and blanch for around 3 minutes in boiling salted water. Rinse under cold running water until cool and drain. Peel the onions, very finely chop and sweat 1/2 in the oil until translucent. Whisk the egg briefly with a fork. Cut the ham into wide strips.
Mix the sautéed onions with the ham, broccoli and 1/2 the thyme. Season lightly with salt and pepper then mix with the egg. Pour the filling into the turkey breast and sew with butcher's twine to seal. Heat the butter in a roasting pan and sear the turkey breast on all sides. Add the remaining onions to the pan and roast for about 1 hour 15-30 minutes, basting frequently.
Remove the turkey from the pan, wrap in foil and keep warm. Deglaze with the stock, scraping up the browned bits and strain into a clean saucepan. Cook until reduced by 1/2. Add the cream and reduce again. Season with salt and pepper. Slice the turkey breast. Serve with the cream sauce and sprinkle with the remaining thyme.
