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🍽️ Stuffed turkey breast with chestnuts, chicory and star anise

779 kcal · 30 min · 4 servings

Ingredients

• 1 kg turkey breast
• 100 g dried fruit (e. g. cranberries, raisins, figs)
• 50 g almond kernels
• 20 ml peach liqueur
• salt
• pepper (from the mill)
• 2 tbsp vegetable oil
• 200 ml dry white wine
• 250 ml poultry stock
• 6 small chicory
• 2 tbsp butter
• 1 tbsp sugar
• 250 g chestnuts ready for cooking (vacuum-packed)
• 3 star anise
• cress (for garnish)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius using the top and bottom heat setting.
2. 2. Rinse the turkey breast thoroughly and pat it dry with a kitchen towel.
3. 3. Cut a pocket into the side of the breast, being careful not to cut all the way through.
4. 4. Finely chop the dried fruits and the almonds.
5. 5. Mix the fruit and nut mixture with the liqueur.
6. 6. Stuff the mixture into the pocket of the turkey breast.
7. 7. Close the opening by wrapping the breast tightly with kitchen twine.
8. 8. Season the outside of the breast generously with salt and pepper.
9. 9. Heat oil in a roasting pan and sear the breast on all sides until browned.
10. 10. Deglaze the meat with white wine by swirling the pan briefly.
11. 11. Pour in some meat stock.
12. 12. Place the roasting pan in the oven and bake the breast for about one hour.
13. 13. Turn the meat occasionally during the cooking time.
14. 14. Add more stock as needed to prevent the meat from drying out.
15. 15. Rinse the chicory under running water.
16. 16. Halve the chicory lengthwise.
17. 17. Carefully remove a small part of the hard core, but keep the leaves intact.
18. 18. Melt butter with sugar in a pan until it is lightly caramelized.
19. 19. Place the chicory halves in the pan with the cut side facing down.
20. 20. Fry the chicory for one to two minutes until it is brown.
21. 21. Remove the chicory from the pan.
22. 22. Place the chestnuts and star anise around the meat in the roasting pan.
23. 23. Let the chicory cook along with the meat for the last 15 minutes.
24. 24. Remove the turkey breast from the roasting pan.
25. 25. Remove the kitchen twine from the breast.
26. 26. Season the sauce in the roasting pan with salt and pepper to taste.
27. 27. Slice the breast into thick slices.
28. 28. Plate the meat slices with the chicory and chestnut sauce.
29. 29. Garnish the dish with cress and serve.

Nutrition per serving

• kcal: 779
• Protein: 71 g · Fett/Fat: 25 g · Carbs: 55 g