Stuffed Turkey Breast with Vegetables
- For the turkey
- 1 kilogram turkey breasts (from the butcher, with pocket cut into it)
- 40 grams clarified butter
- ½ l Chicken broth (from a jar)
- For the filling
- 3 White rolls (day-old)
- 150 milliliters milk
- 2 onions
- 1 Tbsp vegetable oil
- 2 egg yolks
- 2 bunches flat leaf parsley
For the turkey, rinse turkey breast, pat dry and season inside and out with salt and pepper.
For the filling, cut bread into cubes and soak in hot milk. Peel onions, chop finely and fry in oil. Rinse parsley and chop finely. Mix bread cubes in a bowl with egg yolks and season with salt and pepper. Pour bread mixture into turkey breast and sew shut with kitchen twine. Heat clarified butter in a roasting pan and fry turkey breast on all sides until browned. Cook in a preheated oven 180°C (approximately 350°F) for approximately 1 hour. Baste with broth occasionally during the cooking time.
For the vegetables, rinse carrots, peel and cut into 4 cm (approximately 1 1/2 inch) long pins. Peel kohlrabi, cut into thick slices and then cut into sticks. Add carrots and kohlrabi to the roasting pan and cook in the oven for another 15 minutes.
Remove the turkey and vegetables from the roasting pan, cover and keep warm. Mix roasting juices with cream. Serve turkey breast sliced with vegetables and cream sauce.