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🍽️ Turkey breast roll stuffed with cream cheese and peas

559 kcal · 30 min · 4 servings

Ingredients

• 125 g peas (from the can, drained)
• 750 g turkey breast fillet
• 50 g mixed, chopped herbs (e.g. parsley, dill, basil, chervil)
• 1 unwaxed lemon
• 200 g cream cheese
• salt
• pepper (from the mill)
• 2 garlic cloves
• 50 g green pesto (jar)
• 2 tbsp olive oil
• 250 ml poultry stock (jar)

Instructions

1. 1. Place all ingredients within easy reach on your work surface.
2. 2. Take the peas out of the package.
3. 3. Let the peas drain well in a sieve.
4. 4. Rinse the turkey breast under cold water.
5. 5. Pat the turkey breast dry with kitchen paper.
6. 6. Place the meat between two layers of cling film.
7. 7. Pound the meat flat with a meat mallet (a flat tool for tenderizing).
8. 8. Wash the fresh herbs under running water.
9. 9. Shake the herbs dry.
10. 10. Pluck the leaves from the stems.
11. 11. Chop the herbs finely.
12. 12. Wash the lemon hot.
13. 13. Pat the lemon dry.
14. 14. Grate some lemon zest.
15. 15. Squeeze out some lemon juice.
16. 16. Put the cream cheese into a bowl.
17. 17. Add the drained peas.
18. 18. Add the chopped herbs.
19. 19. Add the lemon zest.
20. 20. Add some salt.
21. 21. Add some pepper.
22. 22. Add a splash of lemon juice.
23. 23. Mix everything into a filling.
24. 24. Preheat the oven to 200 degrees Celsius with top and bottom heat.
25. 25. Season the turkey breast lightly with salt.
26. 26. Season the turkey breast lightly with pepper.
27. 27. Spread the cream cheese and pea mixture evenly over the meat.
28. 28. Roll the breast tightly from the shorter side.
29. 29. Tie the roll securely with kitchen twine (heat-resistant string) at regular intervals.
30. 30. Peel the garlic clove.
31. 31. Press the garlic through a garlic press into a small bowl.
32. 32. Add one teaspoon of olive oil.
33. 33. Stir the garlic with the oil until smooth.
34. 34. Sear the roll in a casserole dish (a deep pot similar to a roasting pan) in the hot oil.
35. 35. Sear the roll on all sides.
36. 36. Brush the seared roll with the garlic-oil mixture.
37. 37. Place the roll in the preheated oven.
38. 38. Cook the roll for about one hour and thirty minutes.
39. 39. Gradually add some pan juices (liquid from the casserole) during the cooking time.
40. 40. Take the roll out of the oven to serve.
41. 41. Remove the kitchen twine.
42. 42. Slice the turkey breast into thick slices.
43. 43. If you like, thicken the pan juices in the pot with a little cornstarch.
44. 44. Adjust the seasoning of the pan juices.
45. 45. Serve the roll on a bed of fresh spring vegetables.
46. 46. Enjoy your meal!

Nutrition per serving

• kcal: 559
• Protein: 58 g · Fett/Fat: 32 g · Carbs: 8 g