Turkey Breast Stuffed with Dried Plums
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
766
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 766 cal. | (36 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19.2 g | (64 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 20.2 mg | (168 %) | ||
| Vitamin K | 41 μg | (68 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12.1 mg | (101 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 33.7 μg | (75 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 1,251 mg | (31 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 40 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 turkey breast (about 1.2 kg)
- 350 grams Prune (prunes)
- 150 grams Walnut
- 100 grams Hazelnuts
- 1 Tbsp Walnut oil
- salt
- peppers
- ground paprika
- 2 Tbsps clarified butter
- 400 milliliters Beef broth
- mint (for garnish)
Preparation steps
1.
Rinse the turkey breast, pat dry and cut along one side (butterfly). Chop the prunes with the nuts coarsely and mix with the walnut oil. Season the meat with salt and pepper and spread the filling on top. From one end of the breast, fold and roll up. Secure on the upper side with toothpicks and sprinkle with paprika.
2.
Heat clarified butter in a roasting pan and lightly brown the meat on all sides. Then pour in the broth and simmer covered for about 50 minutes. Preheat the oven to 180°C (approximately 350°F).
3.
After the end of cooking, remove lid of the roasting pan and let brown slightly in the oven for about 10 minutes. Cut into slices and arrange on a preheated plates. Garnish with mint leaves and serve.
