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🍽️ Turkey breast with herb stuffing

563 kcal · 30 min · 4 servings

Ingredients

• 1 kg Turkey Breast Fillet (ask the butcher to cut a pocket)
• 40 g Ghee
• Salt
• Pepper
• 0.5 l Poultry Broth (from the jar)
• 3 Bread Rolls (from the previous day)
• 150 ml hot Milk
• 2 Onions
• 1 tbsp Oil
• 2 Egg Yolks
• 2 bunches flat-leaf Parsley
• Salt
• Pepper
• 1 bunch Carrots
• 2 small Kohlrabi
• 150 g Whipping Cream

Instructions

1. 1. Rinse the turkey breast under running water.
2. 2. Pat the meat dry inside and out with kitchen paper.
3. 3. Season the turkey breast generously with salt and pepper.
4. 4. Cut the bread rolls into small cubes.
5. 5. Soak the bread cubes in the hot milk.
6. 6. Peel the onion and chop it finely.
7. 7. Sauté the onions in the oil until translucent.
8. 8. Wash the parsley and chop it finely.
9. 9. Mix the soaked bread with the onions and parsley.
10. 10. Stir the egg yolk into the stuffing.
11. 11. Season the stuffing with salt and pepper to taste.
12. 12. Stuff the turkey breast with the herb mixture.
13. 13. Close the opening of the breast with kitchen twine.
14. 14. Heat the clarified butter in a roasting pan.
15. 15. Sear the turkey breast on all sides until browned.
16. 16. Place the breast in the oven preheated to 180 degrees Celsius.
17. 17. Roast the turkey breast for approx. 1 ¼ hours.
18. 18. Add broth periodically during cooking.
19. 19. Wash and peel the carrots.
20. 20. Cut the carrots into sticks approx. 4 cm long.
21. 21. Peel the kohlrabi.
22. 22. Cut the kohlrabi into thick slices.
23. 23. Cut the kohlrabi slices into sticks.
24. 24. Place the vegetables around the roast 15 minutes before the end of cooking time.
25. 25. Remove the roast from the oven after the cooking time is complete.
26. 26. Cover the roast and keep it warm.
27. 27. Deglaze the roasting pan with the cream.
28. 28. Slice the turkey breast.
29. 29. Serve the vegetables with the cream sauce alongside the roast.

Nutrition per serving

• kcal: 563
• Protein: 53 g · Fett/Fat: 26 g · Carbs: 27 g