Turkey Filet with Pumpkin and Pomegranate
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
356
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 356 cal. | (17 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 40.3 mg | (336 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 25.9 μg | (58 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,389 mg | (35 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 380 mg | |||
| Cholesterol | 115 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 small Hokkaido pumpkin (about 1.3 pounds)
- 1 pomegranate
- 4 stalks Sage
- 26 ozs turkey breasts (ready to cook; skinless)
- salt
- peppers
- 2 Star anise
- ½ Cinnamon stick
- 5 Tbsps dry white wine
- 5 Tbsps Chicken broth
Preparation steps
1.
Cut pumpkin in half, remove seeds and pulp and cut flesh into bite-size cubes.
2.
Cut pomegranate in half and remove kernels. Rinse sage, shake dry, pluck leaves and coarsely chop.
3.
Rinse turkey breast with cold water, pat dry, season with salt and pepper. Add turkey, pumpkin, pomegranate kernels, spices, sage, wine and stock in an oven bag, close open end firmly, put on a baking sheet and prick with a fork several times.
4.
Roast turkey in a preheated oven at 390°F for about 1 hour.
5.
Increase heat to 425°F and cook 30 minutes more. Remove from oven and serve hot.
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