Turkey Breast with Stuffing and Parsley
Nutritional values
(Percentage of daily recommendation)
| Calorie | 811 cal. | (39 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 7.8 μg | (13 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 27.6 mg | (230 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 17.8 μg | (40 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,390 mg | (35 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 26.8 g | |||
| Uric acid | 265 mg | |||
| Cholesterol | 161 mg | |||
| Complete sugar | 6 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
