Stuffed Turkey Breast with Chestnuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 707 cal. | (34 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 21 g | (84 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 33.9 μg | (57 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 35.1 mg | (293 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 28.3 μg | (63 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,172 mg | (29 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 15 g | |||
| Uric acid | 285 mg | |||
| Cholesterol | 209 mg | |||
| Complete sugar | 26 g |
Ingredients
- Ingredients
- 50 grams Broccoli
- 10 black Olives (pitted)
- 400 grams Ground turkey (from the leg)
- 1 egg
- salt
- peppers
- ¼ tsp dried marjoram
- 500 grams turkey breasts
- 40 grams melted butter
- 500 milliliters dry white wine
- 130 grams blanched, peeled Chestnuts (vacuum packed)
- 4 Tbsps butter
- 2 Tbsps sugar
- 4 Tbsps honey (pops)
- Chives (for garnishing)
Preparation steps
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.
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.
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.
