Stuffed Roast Turkey Roll

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Stuffed Roast Turkey Roll
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
285
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie285 cal.(14 %)
Protein24 g(24 %)
Fat14 g(12 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage5.5 g(18 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.3 μg(2 %)
Vitamin E2.8 mg(23 %)
Vitamin K82.5 μg(138 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin12.5 mg(104 %)
Vitamin B₆0.9 mg(64 %)
Folate211 μg(70 %)
Pantothenic acid0.9 mg(15 %)
Biotin10.9 μg(24 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C51 mg(54 %)
Potassium959 mg(24 %)
Calcium223 mg(22 %)
Magnesium61 mg(20 %)
Iron3.4 mg(23 %)
Iodine25 μg(13 %)
Zinc2.7 mg(34 %)
Saturated fatty acids4.8 g
Uric acid205 mg
Cholesterol56 mg
Complete sugar8 g

Ingredients

for
6
Ingredients
1 turkey breast (1,2 kg)
salt
freshly ground peppers
160 grams green Olives
1 Tbsp Caper (from a jar)
3 Anchovy fillet
3 Tbsps freshly grated Parmesan
8 slices Prosciutto
4 blanched Leeks
2 onions
2 garlic cloves
300 grams Cherry tomatoes
2 sprigs rosemary
1 sprig Sage
4 sprigs thyme
150 milliliters dry white wine
300 milliliters chicken stock
2 bay leaves
3 peppercorns
How healthy are the main ingredients?
OliveParmesanthymerosemarySagesalt

Preparation steps

1.

Cut turkey breast lengthwise deep enough, but not all way through. Open up like a book and flatten with a meat mullet. Season with salt and pepper. 

2.

Drain olives and capers and anchovies well, chop coarsely and mix with Parmesan.

3.

Layer turkey breast with ham and cover with olive paste, leaving 1 cm edge (approximately 1/2 inch). Roll up meat and tie with leeks. 

4.
Preheat the oven to 160 ° C upper and lower heat.
5.

Peel onions and garlic and chop finely. Rinse tomatoes and pat dry. Rinse herbs and shake dry. Heat oil in a roasting pan heat and brown meat all around. Remove from pan and set aside. Saute onions and garlic in the roasting pan, add wine and broth. Return meat to the pan, add herbs, bay leaves and peppercorns. Roast in preheated oven at 160°C (approximately 325°F) for about 30 minutes. Baste meat occasionally with cooking juices. During the last 20 minutes, add tomatoes. 

6.

Remove roast from the oven and keep warm. Season sauce to taste. Slice roast into slices and arrange meat, tomatoes and herbs on a wooden board. Serve accompanied by sauce. 

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