Stuffed Turkey Breast

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Stuffed Turkey Breast
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Difficulty:
easy
Difficulty
Preparation:
1 hr 35 min.
Preparation
ready in 2 h. 35 min.
Ready in
Calories:
1072
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,072 cal.(51 %)
Protein66.52 g(68 %)
Fat73.99 g(64 %)
Carbohydrates29.62 g(20 %)
Sugar added0 g(0 %)
Roughage3.02 g(10 %)
Vitamin A617.4 mg(77,175 %)
Vitamin D2.34 μg(12 %)
Vitamin E4.33 mg(36 %)
Vitamin B₁0.51 mg(51 %)
Vitamin B₂0.8 mg(73 %)
Niacin35.15 mg(293 %)
Vitamin B₆1.83 mg(131 %)
Folate74.52 μg(25 %)
Pantothenic acid2.87 mg(48 %)
Biotin8.52 μg(19 %)
Vitamin B₁₂1.35 μg(45 %)
Vitamin C62.62 mg(66 %)
Potassium1,109.27 mg(28 %)
Calcium200.49 mg(20 %)
Magnesium103.01 mg(34 %)
Iron3.76 mg(25 %)
Iodine35.72 μg(18 %)
Zinc4.71 mg(59 %)
Saturated fatty acids36.59 g
Cholesterol410.86 mg

Ingredients

for
6
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
How healthy are the main ingredients?
hamChanterelleparsleyonionsaltWhipped cream

Preparation steps

1.

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.

2.

Preheat the oven to 160°C (approximately 300°F).

3.

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.

4.

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.

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