Stuffed Roast Turkey
Nutritional values
(Percentage of daily recommendation)
| Calorie | 394 cal. | (19 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 127.4 μg | (212 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 38.5 mg | (321 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 27.3 μg | (61 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 1,061 mg | (27 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 320 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 200 grams Spinach
- 1 ½ kilograms turkey breasts
- freshly ground peppers
- 120 grams Ricotta cheese
- salt
- 4 Tbsps vegetable oil
- 400 milliliters Vegetable broth
- 3 Tbsps Crème fraiche
Preparation steps
Rinse and spin dry the spinach. Rinse the turkey and pat dry. Butterfly the turkey breasts. Butterfly each half again - the turkey should be spread thinly to about 4 times its initial width.
Preheat the oven to 140°C (approximately 280°F).
Season the meat with pepper. Mix the spinach leaves with ricotta and season with salt and pepper. Spread the mixture onto the meat, leaving the edges free. Roll up the breasts and place seam side down on the work surface. Tie with kitchen twine to hold.
Heat the oil in a large roasting pan and sear the roast on all sides. Pour in the broth and cook the roast on the middle rack of the oven for 1.5-2 hours. Occasionally rotate the breasts and baste with juices.
Remove the roast from the oven, cover with aluminum foil to keep warm and prepare the sauce. Pour the juices into a saucepan, add the creme fraiche and let simmer until creamy. Serve the roast sliced, drizzled with the sauce.
