🍽️ Turkey Roast with Two Fillings

Name: Turkey Roast with Two Fillings
Total time: 30 min
Yield: 4 servings
Ingredients: 4 stale rolls; 200 g dried plums; 100 g dried apricots; 4 eggs; 3 tbsp freshly squeezed orange juice; salt; ground allspice; 150 g cream cheese; dried thyme; dried rosemary; pepper (from the mill); 1.5 kg turkey breast fillet; 80 g Parma ham (in slices); 300 ml poultry broth; 100 ml orange juice; 3 rosemary sprigs; 1 unwaxed orange; 2 zucchini

637 kcal · 30 min · 4 servings

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Ingredients

4 stale rolls
200 g dried plums
100 g dried apricots
4 eggs
3 tbsp freshly squeezed orange juice
salt
ground allspice
150 g cream cheese
dried thyme
dried rosemary
pepper (from the mill)
1.5 kg turkey breast fillet
80 g Parma ham (in slices)
300 ml poultry broth
100 ml orange juice
3 rosemary sprigs
1 unwaxed orange
2 zucchini

Instructions

1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. Soak the stale rolls in water for 5 minutes.
3. Finely dice the dried plums and apricots.
4. Squeeze the rolls out and press them firmly.
5. Knead two rolls with the dried fruits, 2 eggs, and the orange juice into a mixture.
6. Season this mixture with salt and a little ground pimento.
7. Mix the other two rolls with the remaining eggs and the cream cheese.
8. Season this second mixture with thyme, rosemary, salt, and pepper.
9. Wash the turkey breast and pat it dry.
10. Cut the breast lengthwise in the middle with a sharp knife.
11. Open the breast like a book.
12. Cover one side lengthwise with the cream cheese filling.
13. Distribute the filling with the dried fruits on the other half.
14. Fold both halves up together.
15. Secure the breast firmly.
16. Wrap the breast tightly with the Parma ham.
17. Place the breast with the seam facing up into a roasting pan.
18. Pour in the hot chicken broth and the orange juice.
19. Add the rosemary.
20. Roast the roast in the preheated oven on the middle rack with the lid closed for 1 hour.
21. Wash the orange hot and cut it into segments.
22. Wash the zucchini and cut it into coarse pieces.
23. Open the lid after one hour.
24. Add the orange segments and zucchini pieces.
25. Roast the roast for another approx. 45 minutes open.
26. Grate with black pepper for serving.
27. Slice the roast.

Nutrition per serving

kcal: 637
Protein: 80 g · Fett/Fat: 20 g · Carbs: 32 g