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🍽️ Crispy Turkey Breast with Pumpkin Filling

485 kcal · 30 min · 4 servings

Ingredients

• 1 Baby Turkey (approx. 3 kg)
• 0.5 Hokkaido Pumpkin (approx. 400 g)
• 150 g Chestnuts (peeled and pre-cooked)
• 1 Onion
• 1 Sprig Sage
• 50 g Butter
• Salt
• Pepper (from the mill)
• 6 Slices Smoked Bacon

Instructions

1. 1. Preheat the oven to 160 degrees Celsius. Set the heating mode to top and bottom heat.
2. 2. Wash the turkey thoroughly inside and out. Then pat it dry with a kitchen towel.
3. 3. Wash the pumpkin. Remove the seeds and cut the flesh into small cubes.
4. 4. Roughly chop the chestnuts.
5. 5. Peel the onion and dice it finely.
6. 6. Strip the sage leaves from the stems.
7. 7. Mix the pumpkin, chestnuts, onions, and sage leaves together in a bowl.
8. 8. Season the filling with salt and pepper.
9. 9. Stuff the turkey with the seasoned mixture.
10. 10. Close the opening of the turkey using toothpicks.
11. 11. Melt the butter in a small saucepan.
12. 12. Season the melted butter with salt and pepper.
13. 13. Brush the breast side of the turkey with the butter.
14. 14. Place the turkey in a roasting pan.
15. 15. Brush the rest of the turkey with a little bit of butter as well.
16. 16. Roast the turkey in the oven for about 3 hours.
17. 17. Turn the turkey after about 30 minutes.
18. 18. Brush the breast side of the turkey again with the remaining butter.
19. 19. Remove the toothpicks from the turkey.
20. 20. Serve the turkey together with the stuffing.

Nutrition per serving

• kcal: 485
• Protein: 43 g · Fett/Fat: 25 g · Carbs: 19 g