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Ingredients
Turkey Rolls Stuffed with Pesto and Cheese
- For the turkey
- 700 grams turkey breasts
- salt
- freshly ground peppers
- For the filling
- 60 grams dried Tomatoes
- 150 grams German Butter cheese
- ½ bunch Basil
- 3 tsps Pesto (from a jar)
- Also
- 3 Tbsps olive oil
- 200 grams Tomatoes (with herbs)
- 200 milliliters Vegetable broth
- 2 Tbsps sauce thickener
For the turkey, rinse turkey breast fillet thoroughly and pat dry. Season with pepper from both sides, and season with salt.
For the filling, drain the tomatoes and chop. Dice the cheese finely. Rinse the basil, shake dry and finely chop.
Place the turkey turkey breast fillet flat on the work surface and spread evenly with pesto.
Spread the tomatoes, cheese and basil over the turkey breast fillet, thereby leaving a margin. Firmly roll up the turkey breast fillet from the longer side. Secure the rolls with kitchen string.
Heat olive oil in a roasting pan and sear the turkey rolls in it. Pour the broth and add the tomato slices. Simmer for about 70 minutes over low heat.
Remove the turkey rolls from pan and keep warm. Remove the kitchen string from the turkey rolls and cut the rolls into slices.
For the sauce, mix cornstarch with some water, and add to the pan juices. Simmer until the sauce thickens. Season with salt and pepper.
Serve the rolls with the sauce, wide ribbon pasta and garnish with finely chopped basil.
(Percentage of daily recommendation)
| Calorie | 444 cal. | (21 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |