Stuffed Turkey Breast
Although turkey meat has a rather medium content of haematopoietic iron, it can also be rich in protein. The B-vitamin niacin supports the metabolism and the minerals calcium and phosphorus ensure healthy teeth and bones. Sauerkraut provides a good portion of dietary fibre as well as lactic acid bacteria; both have a positive influence on intestinal health and support digestion.
A lightly steamed vegetable mixture of carrots, leek and fresh herbs of your choice goes well with the stuffed roast. As a satiating side dish you can serve these potato dumplings, for example. If you want it to go a little faster, fresh potatoes in their jackets are also good for frying.
- 750 grams turkey breasts (butterflied from the butcher)
- large, freshly ground peppers
- 150 grams Chestnut mushroom (brown mushrooms)
- 2 medium sized Apple
- 150 grams Bacon (thinly sliced)
- 500 grams fresh Sauerkraut
- Curry powder
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- ⅛ liter Apple juice
Open turkey breast on a plate and season with salt and pepper. Wipe mushrooms with a damp cloth and rinse apples. Slice mushrooms and apples into cubes. Cut bacon into large pieces, fry until crispy in a dry frying pan, add mushrooms and sauté briefly. Add half the bacon-mushroom mixture onto the bottom of the butterflied turkey breasts and cover with 1/3 of sauerkraut and some diced apple. Season with pepper and curry powder and cover with remaining bacon-mushroom mixture.
Fold turkey breasts and pin with wooden skewers. Preheat oven to 200°C (approximately 400°F). Heat oil and butter in a large roasting pan, sear meats carefully on all sides. Add remaining sauerkraut and apple cubes, pour in apple juice, cover with a lid and simmer in the oven for 30-40 minutes. Remove roasting pan, remove wooden skewers and cut into slices. Season sauerkraut in roasting dish with pepper, curry powder and sugar and serve.