Turkey Breast with Stuffing and Parsley

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Turkey Breast with Stuffing and Parsley
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Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
811
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie811 cal.(39 %)
Protein47 g(48 %)
Fat58 g(50 %)
Carbohydrates20 g(13 %)
Sugar added0 g(0 %)
Roughage2.9 g(10 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.2 μg(6 %)
Vitamin E3.8 mg(32 %)
Vitamin K7.8 μg(13 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin27.6 mg(230 %)
Vitamin B₆1 mg(71 %)
Folate88 μg(29 %)
Pantothenic acid1.9 mg(32 %)
Biotin17.8 μg(40 %)
Vitamin B₁₂1.5 μg(50 %)
Vitamin C23 mg(24 %)
Potassium1,390 mg(35 %)
Calcium143 mg(14 %)
Magnesium83 mg(28 %)
Iron3.5 mg(23 %)
Iodine15 μg(8 %)
Zinc4.8 mg(60 %)
Saturated fatty acids26.8 g
Uric acid265 mg
Cholesterol161 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
600 grams turkey breasts
4 Anchovy fillet
2 Tbsps marjoram
80 grams Bacon (in slices)
200 grams Sausage meat
500 grams small Parsnips
salt
peppers (freshly ground)
2 Tbsps olive oil
150 milliliters white wine
200 milliliters Whipped cream
1 Tbsp Crème fraiche
1 Tbsp Pastry flour
1 Tbsp butter
How healthy are the main ingredients?
ParsnipWhipped creamolive oilmarjoramsalt

Preparation steps

1.

Rinse the turkey breast, pat dry and cut laterally. Unfold the breast and gently tap flat, if necessary. Sprinkle with marjoram and pepper slightly and put the slices of bacon over it.

2.

Mix the anchovies with the sausage meat mix (best with a fork) and spread on the turkey breast. Roll up the stuffed turkey breast and tie with kitchen thread or toothpicks. Placed the turkey roll in a greased ovenproof dish. Trim the parsley roots and place over the turkey breast. Drizzle with some oil and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 25-30 min. Pour some water into the baking dish occasionally.

For the sauce, remove the turkey breast from the baking dish and pour the drippings into a pan. Put the pan on heat and saute butter and flour into the drippings. Deglaze with white wine, let simmer for a while, then add the cream and creme fraiche, and boil. Season with salt and pepper.

3.

Remove the kitchen thread or toothpicks from the turkey breast and cut into slices. Garnish with the parsley root on a plate and serve with the sauce.

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