Stuffed Turkey Breast with Chestnuts

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Stuffed Turkey Breast with Chestnuts
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
810
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie810 kcal(39 %)
Protein59.41 g(61 %)
Fat34.47 g(30 %)
Carbohydrates43.62 g(29 %)
Sugar added23.53 g(94 %)
Roughage3.61 g(12 %)
Vitamin A274.46 mg(34,308 %)
Vitamin D1.21 μg(6 %)
Vitamin E2.19 mg(18 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.6 mg(55 %)
Niacin30.54 mg(255 %)
Vitamin B₆1.57 mg(112 %)
Folate58.46 μg(19 %)
Pantothenic acid2.46 mg(41 %)
Biotin0.45 μg(1 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C25.92 mg(27 %)
Potassium840.51 mg(21 %)
Calcium84.37 mg(8 %)
Magnesium88.7 mg(30 %)
Iron3.64 mg(24 %)
Iodine13.2 μg(7 %)
Zinc5.16 mg(65 %)
Saturated fatty acids15.79 g
Cholesterol264.53 mg

Ingredients

for
4
Ingredients
50 grams
10
black Olives (pitted)
400 grams
Ground turkey (from the leg)
1
¼ teaspoon
dried marjoram
500 grams
40 grams
melted butter
500 milliliters
130 grams
blanched, peeled Chestnuts (vacuum packed)
4 tablespoons
2 tablespoons
4 tablespoons
honey (pops)
Chives (for garnishing)
How healthy are the main ingredients?
BroccoliOliveeggsaltmarjoramChestnut

Preparation steps

1.
Preheat the oven to 180 ° C top and bottom heat Preheat.
2.

Rinse and chop broccoli florets. Pat dry olives and chop. Combine ground meat with broccoli, olives and egg and knead. Season with salt, pepper and marjoram. Rinse turkey breast and pat dry.Cut deep pocket in the breast and stuff with the filling. Secure the opening with toothpicks and tie with kitchen string in form.

3.

Arrange stuffed turkey breast in a roasting pan, brush with melted butter and roast in preheated oven at 180°C (approximately 350°F) for about 1 hour. Baste turkey with wine often. After 30 minutes, arrange chestnuts around turkey.

4.

Add butter and sugar to the pan at the end of roasting. Add honey pops. Remove roast from oven, remove kitchen string and toothpicks and slice. Arrange meat on plates, drizzle with cooking sauce. Arrange chestnuts and honey pops next to meat and garnish with chives. Serve. 

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