Stuffed Turkey Breast with Veg Medley

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Stuffed Turkey Breast with Veg Medley
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
780
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie780 kcal(37 %)
Protein65.87 g(67 %)
Fat47.05 g(41 %)
Carbohydrates24.8 g(17 %)
Sugar added0 g(0 %)
Roughage5.73 g(19 %)
Vitamin A792.38 mg(99,048 %)
Vitamin D0.55 μg(3 %)
Vitamin E2.5 mg(21 %)
Vitamin B₁0.36 mg(36 %)
Vitamin B₂0.75 mg(68 %)
Niacin33.77 mg(281 %)
Vitamin B₆1.88 mg(134 %)
Folate118.26 μg(39 %)
Pantothenic acid2.45 mg(41 %)
Biotin1.95 μg(4 %)
Vitamin B₁₂0.89 μg(30 %)
Vitamin C32.63 mg(34 %)
Potassium1,023.73 mg(26 %)
Calcium156.17 mg(16 %)
Magnesium115.87 mg(39 %)
Iron3.66 mg(24 %)
Iodine1 μg(1 %)
Zinc4.45 mg(56 %)
Saturated fatty acids19.8 g
Cholesterol228.58 mg
Author of this recipe:

Ingredients

for
4
Ingredients
26 ounces
turkey breasts (ready to cook)
For the filling
1 ¼ cups
green peas (frozen, thawed)
1 ⅛ cups
1 cup
mixed Herbs (e. g. thyme, rosemary, sage, parsley, basil, chopped)
1 teaspoon
grated lemon zest
1 teaspoon
For the pea and mustard crust
1 tablespoon
2 tablespoons
coarse Mustard
2 cloves
garlic (crushed)
2 tablespoons
1 tablespoon
mixed Herbs (e. g. thyme, rosemary, sage, parsley, basil, chopped)
Plus
2 tablespoons
vegetable oil (for frying)
1 ½ cups
1
Leek (cut into medium-sized pieces)
1.333 cups
green Asparagus (lower third peeled, woody ends cut off)
1.333 cups
2 tablespoons
1 cup
carrots (sliced)
2
mini zucchini (halved lengthways)
How healthy are the main ingredients?
cream cheeseNutmegHorseradishMustardgarlicLeek

Preparation steps

1.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Tenderise the meat between two layers of cling film until they are about 2 cm thick.
3.
To make the filling, blanch the peas in boiling salt water for 3 min. Drain and rinse. Mix together 125 g peas with the remaining filling ingredients and season with with salt and ground black pepper.
4.
Season the meat with salt and ground black pepper and spread with the filling. Roll up and tie with kitchen twine.
5.
To make the crust, mush the remaining peas and the breadcrumbs in a mortar. Mix with the mustard and add the garlic. Add the oil and the herbs, stir well and season to taste.
6.
Sear the roulade in hot oil. Spread the top side with the mustard mixture and then transfer to the oven for around 80-90 min. Baste with the stock every so often.
7.
Blanche the asparagus, leek and beans in boiling salted water for 5 min. Drain and rinse well.
8.
Heat the butter in a hot pan and fry the vegetables for 4-5 min, stirring continuously. Season with salt and ground black pepper.
9.
If desired, bind the meat juices. Untie the meat and arrange the vegetables on a platter, slice the meat and arrange on top. Serve garnished with the herbs and serve the gravy separately.