Turkey Filet with Pumpkin and Pomegranate

5
Average: 5 (1 vote)
(1 vote)
Turkey Filet with Pumpkin and Pomegranate
share Share
print
bookmark_border Copy URL
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)
Calorie356 kcal(17 %)
Protein63 g(64 %)
Fat4 g(3 %)
Carbohydrates12 g(8 %)
Sugar added0 g(0 %)
Roughage4.1 g(14 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.5 μg(3 %)
Vitamin E3.8 mg(32 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin40.3 mg(336 %)
Vitamin B₆1.4 mg(100 %)
Folate75 μg(25 %)
Pantothenic acid2.3 mg(38 %)
Biotin25.9 μg(58 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C20 mg(21 %)
Potassium1,389 mg(35 %)
Calcium77 mg(8 %)
Magnesium67 mg(22 %)
Iron4.1 mg(27 %)
Iodine8 μg(4 %)
Zinc5.1 mg(64 %)
Saturated fatty acids1.4 g
Uric acid380 mg
Cholesterol115 mg

Ingredients

for
4
Ingredients
1 small Hokkaido pumpkin (about 1.3 pounds)
1 pomegranate
4 sprigs Sage
26 ounces turkey breasts (ready to cook; skinless)
salt
peppers
2 Star anise
½ Cinnamon stick
5 tablespoons dry white wine
5 tablespoons Chicken broth
How healthy are the main ingredients?
Hokkaido pumpkinpomegranateSagesalt

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.