Stuffed Roast Turkey Roll with Mashed Potatoes

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Stuffed Roast Turkey Roll with Mashed Potatoes
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Health Score:
77 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
903
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie903 cal.(43 %)
Protein80 g(82 %)
Fat46 g(40 %)
Carbohydrates40 g(27 %)
Sugar added0 g(0 %)
Roughage6.3 g(21 %)
Vitamin A1.6 mg(200 %)
Vitamin D0.7 μg(4 %)
Vitamin E3.7 mg(31 %)
Vitamin K29 μg(48 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin45.9 mg(383 %)
Vitamin B₆1.7 mg(121 %)
Folate92 μg(31 %)
Pantothenic acid3.1 mg(52 %)
Biotin34 μg(76 %)
Vitamin B₁₂1.9 μg(63 %)
Vitamin C40 mg(42 %)
Potassium2,166 mg(54 %)
Calcium252 mg(25 %)
Magnesium122 mg(41 %)
Iron5 mg(33 %)
Iodine23 μg(12 %)
Zinc6.5 mg(81 %)
Saturated fatty acids26.3 g
Uric acid422 mg
Cholesterol243 mg
Complete sugar12 g

Ingredients

for
4
For the filling
200 grams carrots
200 grams Celery
200 grams Fennel
200 grams cream cheese
1 tsp Mustard
salt
freshly ground peppers
1 kilogram Roast turkey roll (Prepared by the butcher)
1 Tbsp clarified butter
500 milliliters chicken stock
For the mashed potatoes
600 grams starchy potatoes
salt
200 milliliters lukewarm milk
40 grams butter
Nutmeg
also
2 Tbsps Pastry flour
100 milliliters Whipped cream
How healthy are the main ingredients?
potatocarrotCeleryFennelcream cheeseWhipped cream

Preparation steps

1.

Trim the carrots, celery and fennel, rinse and finely chop. Chop the green of the fennel and celery finely, mix with the cream cheese and the mustard and season with salt and pepper. Mix in the diced vegetables.

2.

Rinse the roast, spread out, spread the vegetable cream on meat, roll up the meat and tie with kitchen twine. Brown on all sides in hot butter in a roasting pan, season with salt and pepper and pour in the broth. Cover and simmer over medium heat for about 45 minutes.

3.

Meanwhile, peel the potatoes, rinse and cook for 25-30 minutes in boiling salted water. Drain, let evaporate, press through a potato ricer, mix with the milk and the butter and season with salt, pepper and nutmeg. Remove the finished roast and keep warm. Mix the flour with a little cream until smooth, pour into the meat juices to thicken, simmer for a few minutes.

4.

Pour in the remaining cream and season with salt and pepper. Slice the roast and serve with the sauce and the mashed potatoes. Serve with glazed baby carrots.

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