Stuffed Turkey Roll with Vegetables

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Stuffed Turkey Roll with Vegetables
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1 hr 15 min.
ready in 3 h. 15 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie4,873 cal.(232 %)
Protein72.97 g(74 %)
Fat501.11 g(432 %)
Carbohydrates42.68 g(28 %)
Sugar added0 g(0 %)
Roughage6.97 g(23 %)
Vitamin A4,747.09 mg(593,386 %)
Vitamin D0.56 μg(3 %)
Vitamin E15.8 mg(132 %)
Vitamin B₁0.44 mg(44 %)
Vitamin B₂0.83 mg(75 %)
Niacin36.27 mg(302 %)
Vitamin B₆1.88 mg(134 %)
Folate198.26 μg(66 %)
Pantothenic acid2.79 mg(47 %)
Biotin2.49 μg(6 %)
Vitamin B₁₂1.85 μg(62 %)
Vitamin C39.76 mg(42 %)
Potassium1,622.3 mg(41 %)
Calcium283.65 mg(28 %)
Magnesium121.18 mg(40 %)
Iron4.13 mg(28 %)
Iodine4.16 μg(2 %)
Zinc4.97 mg(62 %)
Saturated fatty acids308.57 g
Cholesterol1,491.11 mg


For the vegetables
1 ⅕ kilograms new, small potatoes
2 carrots
200 grams Peas (frozen)
300 grams white Asparagus
300 grams green Asparagus
250 grams button Mushroom
250 Tbsps soft butter (for the roasting pan)
freshly ground peppers
For the meat
1 ½ kilograms turkey breasts
½ tsp sweet ground paprika
freshly ground peppers
1 onion
250 tsps soft butter (for the roasting pan)
2 handfuls Fresh herbs (such as parsley, chervil, chives, wild garlic)
200 grams soft cream cheese (pure)
4 Tbsps freshly grated White bread crumbs
1 egg yolk
2 Tbsps vegetable oil
200 milliliters Chicken broth
125 milliliters dry white wine
200 grams Sour cream
Chervil (for garnish)
How healthy are the main ingredients?
potatocream cheeseSour creamsaltcarrotonion

Preparation steps


For the meat: Rinse meat and pat dry. With a sharp knife, butterfly the section (see tip below) and spread out on a work surface.


Preheat oven to 140°C (approximately 275°F).


Season outside of meat with salt, pepper and paprika. Also season inside lightly with salt and pepper.


Peel onion and finely chop. In a skillet with hot butter, sweat onion until translucent, then remove from heat. Rinse herbs, shake dry and finely chop the leaves.


Stir cream cheese until smooth and combine with herbs, onion, white bread crumbs and egg yolk and season with salt and pepper. Spread mixture onto the meat, leaving edges free. Roll up from the broad side and set with seam side down onto a work board. Wrap turkey breast firmly with kitchen twine.


Heat oil in a large roasting pan and sear turkey on all sides until brown. Add broth and wine and cook turkey roll in the oven on the middle rack for 1.5-2 hours. Meanwhile baste from time to time with liquid as needed.


For the vegetables: Rinse potatoes and cook for about 20 minutes in salted boiling water, then drain. Peel carrots and cut diagonally into slices. Thaw the peas. Rinse asparagus. For the white asparagus, peel outer layer of stalks and trim woody ends. For the green asparagus peel only the lower third and trim ends also. Cut asparagus into 5 cm (approximately 2 inch) long pieces. Blanch white asparagus for about 10 minutes; the green asparagus along with peas and carrots in salted boiling water until al dente for about 7 minutes. Drain, rinse with ice cold water and drain again. Wipe mushrooms with damp cloth and cut into quarters.


Just before serving, heat 2 tablespoons butter in a large pan and fry potatoes and season with salt and pepper.


In another pan, heat remaining butter, saute mushrooms, then add remaining vegetables, heat through and season with salt and pepper.


Remove turkey roll from the oven, cover with aluminum foil to keep warm while making the sauce. Pour cooking juices into a saucepan, stir in sour cream, let simmer slightly until creamy and season. Place turkey roll on a plate, spread vegetables all around and garnish with chervil. Serve with potatoes and the sauce.