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🍽️ Turkey Breast Stuffed with Ham and Broccoli

457 kcal · 30 min · 4 servings

Turkey Breast Stuffed with Ham and Broccoli Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the turkey breast under running water and pat it completely dry with kitchen paper.
  2. 2. Season the turkey breast inside and out generously with salt and freshly ground pepper.
  3. 3. Preheat the oven to 180 degrees Celsius.
  4. 4. Wash the broccoli and divide it into small florets.
  5. 5. Bring a pot of salted water to a boil and add the broccoli florets for about 3 minutes to blanch (cook briefly in boiling water).
  6. 6. Drain the broccoli and rinse it immediately with cold water to stop the cooking process.
  7. 7. Let the broccoli drain well in a sieve.
  8. 8. Peel the onions and chop them very finely.
  9. 9. Heat some oil in a pan and sauté half of the chopped onions until translucent.
  10. 10. Crack the egg into a small bowl and whisk it briefly with a fork.
  11. 11. Cut the ham into wide strips.
  12. 12. Mix the drained broccoli, ham strips, sautéed onions, and half of the thyme leaves in a bowl.
  13. 13. Season the filling lightly with salt and generously with pepper.
  14. 14. Fold in the beaten egg to bind the filling.
  15. 15. Stuff the prepared filling into the turkey breast.
  16. 16. Close the opening of the turkey breast by sewing it shut firmly with kitchen twine.
  17. 17. Heat ghee (clarified butter) in a casserole dish.
  18. 18. Sear the turkey breast on all sides until it has a golden-brown color.
  19. 19. Add the remaining raw, finely chopped onions to the casserole dish.
  20. 20. Place the casserole dish in the preheated oven.
  21. 21. Roast the turkey breast for about 1 hour and 15 to 30 minutes.
  22. 22. Add some broth periodically during roasting to prevent the meat from drying out.
  23. 23. Remove the turkey breast from the oven and wrap it in aluminum foil.
  24. 24. Let the meat rest in the foil while you prepare the sauce.
  25. 25. Deglaze the pan juices (the browned bits at the bottom) in the casserole dish with some liquid.
  26. 26. Strain the sauce through a fine sieve into a pot to remove solids.
  27. 27. Reduce the sauce by half until it thickens slightly.
  28. 28. Add the cream and reduce the sauce briefly again.
  29. 29. If necessary, thicken the sauce with a little cornstarch to make it creamier.
  30. 30. Season the sauce with salt and pepper to taste.
  31. 31. Slice the turkey breast.
  32. 32. Plate the meat slices with the cream sauce.
  33. 33. Sprinkle the dish with the remaining fresh thyme leaves and serve.

Nutrition per serving