Stuffed Turkey Breast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,072 cal. | (51 %) | ||
| Protein | 66.52 g | (68 %) | ||
| Fat | 73.99 g | (64 %) | ||
| Carbohydrates | 29.62 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.02 g | (10 %) |
| Vitamin A | 617.4 mg | (77,175 %) | ||
| Vitamin D | 2.34 μg | (12 %) | ||
| Vitamin E | 4.33 mg | (36 %) | ||
| Vitamin B₁ | 0.51 mg | (51 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 35.15 mg | (293 %) | ||
| Vitamin B₆ | 1.83 mg | (131 %) | ||
| Folate | 74.52 μg | (25 %) | ||
| Pantothenic acid | 2.87 mg | (48 %) | ||
| Biotin | 8.52 μg | (19 %) | ||
| Vitamin B₁₂ | 1.35 μg | (45 %) | ||
| Vitamin C | 62.62 mg | (66 %) | ||
| Potassium | 1,109.27 mg | (28 %) | ||
| Calcium | 200.49 mg | (20 %) | ||
| Magnesium | 103.01 mg | (34 %) | ||
| Iron | 3.76 mg | (25 %) | ||
| Iodine | 35.72 μg | (18 %) | ||
| Zinc | 4.71 mg | (59 %) | ||
| Saturated fatty acids | 36.59 g | |||
| Cholesterol | 410.86 mg |
Ingredients
- Ingredients
- 1 kilogram turkey breasts (piece of)
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 1 green Bell pepper
- 1 onion
- 70 grams Chanterelle
- 3 Corn oil
- salt
- peppers
- 1 breadcrumbs
- 2 Whipped cream
- 2 egg yolks
- 1 Fresh herbs (freshly chopped)
- 200 grams cooked ham
- 1 ground paprika
- For frying
- 20 grams butter
- 3 Corn oil
- 1 onion
- 2 Tomatoes
- 250 milliliters dry white wine
- 250 milliliters Chicken broth
- ½ bunch parsley
Preparation steps
Carve the turkey piece, creating a large slice of meat and flatten gently. Rinse peppers, cut in half, and remove stem and seeds. Peel the onions and dice them and the peppers into small cubes. Clean the chanterelle and finely chop. Heat the oil and fry the vegetables in it. Season with salt and pepper and let cool.
Chop ham very finely. Mix the breadcrumbs with the cream, then add the egg yolks, stir in the herbs and half of the vegetable mixture into the ham. Season with paprika, salt and pepper.
Preheat the oven to 160°C (approximately 300°F).
Spread the filling evenly over the meat, leaving a narrow edge. Roll up from the narrow side, and tie up with kitchen string. Heat the butter and oil in a roasting pan and sear the roast in it on all sides. Peel the onion, cut it and the tomatoes and fry.. Add the white wine and roast on the middle rack of the oven for about 1 hour, basting again and again with gravy.
Remove meat and keep warm. Infuse the gravy with 250 ml (approximately 1 cup) of broth, add the remaining vegetables and cook for a few minutes, Then puree in the blender. Remove, pass through a sieve and season the sauce.
Serve with chopped parsley, seperately from the sliced roast.
