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🍽️ Roast Turkey Breast with Vegetable Stuffing

796 kcal · 30 min · 4 servings

Ingredients

• 4.5 kg turkey
• salt
• pepper
• 300 g brown rice
• 100 g pine nuts
• 3 dried tomatoes
• 15 sage leaves
• 4 garlic cloves
• 3 tomatoes
• 3 tsp dried thyme
• 4 tbsp olive oil
• 1 l water
• 100 ml lemon juice
• 500 g waxy potatoes
• 3 zucchini
• 1 egg
• 1 bunch fresh parsley

Instructions

1. 1. Rinse the turkey under cold running water and pat it completely dry with kitchen paper.
2. 2. Rub the entire turkey inside and out generously with salt and pepper.
3. 3. Cook the rice according to the package instructions in salted water and let it drain.
4. 4. Toast the pine nuts in a non-stick pan without added fat until they turn golden brown.
5. 5. Cut the sun-dried tomatoes into small cubes.
6. 6. Wash the sage leaves, shake off excess water, and slice them into thin strips.
7. 7. Peel the garlic cloves and chop them finely.
8. 8. Wash the fresh tomatoes, halve them, remove the core, and dice the flesh into small cubes.
9. 9. In a bowl, mix the cooked rice, toasted pine nuts, garlic, sage, thyme, fresh and sun-dried tomatoes, and 3 tablespoons of oil.
10. 10. Season the filling to taste with salt and pepper.
11. 11. Stuff the turkey with the rice mixture and sew the opening shut securely using kitchen twine.
12. 12. Set aside any remaining stuffing.
13. 13. Preheat the oven to 220 degrees Celsius conventional heat (or 200 degrees Celsius fan-forced, or gas mark 3-4).
14. 14. Add 0.5 tablespoons of oil to a roasting pan and place the turkey breast-side up inside.
15. 15. Brush the turkey with the remaining oil.
16. 16. Place the roasting pan on the lower rack of the oven and roast the turkey for about 30 minutes.
17. 17. Mix water and lemon juice to create a lemon water mixture.
18. 18. Pour 250 milliliters of the lemon water over the turkey.
19. 19. Turn the turkey and roast it for another 30 minutes.
20. 20. Reduce the oven temperature to 160 degrees Celsius conventional heat (or 140 degrees Celsius fan-forced, or gas mark 2).
21. 21. Turn the turkey back to breast-side up.
22. 22. Cook the turkey for a further 2.5 to 3 hours.
23. 23. Baste the turkey regularly during cooking with 2 tablespoons of lemon water and pan juices each time.
24. 24. Peel the potatoes and wash the zucchini.
25. 25. Cut the zucchini into thick slices.
26. 26. Mix the remaining stuffing with one egg and form small balls.
27. 27. Place the potatoes and rice balls in the roasting pan with the turkey about one hour before the end of the cooking time.
28. 28. Add the zucchini slices to the turkey 30 minutes before the end of the cooking time.
29. 29. Serve the finished turkey with the vegetables and garnish with fresh parsley.

Nutrition per serving

• kcal: 796
• Protein: 87 g · Fett/Fat: 35 g · Carbs: 33 g