Stuffed Roast Turkey

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Stuffed Roast Turkey
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Health Score:
Health Score
7,8 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
785
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie785 kcal(37 %)
Protein118.59 g(121 %)
Fat30.01 g(26 %)
Carbohydrates4.79 g(3 %)
Sugar added0 g(0 %)
Roughage1.1 g(4 %)
Vitamin A517 mg(64,625 %)
Vitamin D1.19 μg(6 %)
Vitamin E3.28 mg(27 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.92 mg(84 %)
Niacin63.26 mg(527 %)
Vitamin B₆3.14 mg(224 %)
Folate134.35 μg(45 %)
Pantothenic acid3.47 mg(58 %)
Biotin0.95 μg(2 %)
Vitamin B₁₂1.56 μg(52 %)
Vitamin C14.05 mg(15 %)
Potassium1,244.25 mg(31 %)
Calcium167.85 mg(17 %)
Magnesium162.8 mg(54 %)
Iron4.13 mg(28 %)
Iodine1 μg(1 %)
Zinc7.06 mg(88 %)
Saturated fatty acids9.37 g
Cholesterol324.67 mg
Author of this recipe:

Ingredients

for
6
Ingredients
200 grams
1 ½ kilograms
freshly ground Pepper
120 grams
4 tablespoons
400 milliliters
3 tablespoons

Preparation steps

1.

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.

2.

Preheat the oven to 140°C (approximately 280°F).

3.

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.

4.

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.

5.

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.