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Ingredients
Stuffed Turkey Breast with Vegetables
- Ingredients
- 600 grams waxy potatoes
- 2 Parsnips
- 4 Tbsps olive oil
- salt
- 800 grams turkey breasts
- 250 grams white bread (day-old)
- 150 milliliters milk
- 1 garlic clove
- 2 Tbsps freshly chopped Fresh herbs (such as, parsley, marjoram)
- 1 egg
- peppers (ground)
Preheat the oven to 180°C (approximately 350ºF).
Peel and chop the potatoes and parsnips into coarse pieces. Mix with 2 tablespoons olive oil, season with salt and spread on a baking sheet. Bake in the oven for about 10 minutes.
Rinse the turkey breast, pat dry and cut a pocket into the sides. Cut the white bread into cubes and place in a bowl. Pour over the hot milk and let the bread soak.
Peel the garlic and chop finely. Mix into the bread with the herbs and the egg. Season well with salt and pepper and stuff into the turkey breast. Pin them together with toothpicks and out and season with salt and pepper.
Drizzle with the remaining oil and add to the vegetables in the oven. Cook together for another 25-30 minutes.
Serve the turkey sliced with the vegetables.
(Percentage of daily recommendation)
| Calorie | 639 cal. | (30 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |