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🍽️ Tender turkey with caramelized pumpkin and berry sauce

625 kcal · 30 min · 4 servings

Ingredients

• 500 g roasted turkey breast
• 0.5 small Hokkaido pumpkin
• 0.25 pumpkin (Green Magic)
• 1 tbsp powdered sugar
• 2 stale rolls
• 1 egg
• 50 g ground nuts
• 2 sprigs sage
• 4 tbsp butter
• salt
• pepper
• 1 handful blueberries
• 1 handful blackcurrants
• 1 handful cranberries
• 3 tbsp butter
• 4 tbsp powdered sugar
• 2 tbsp cognac
• 1 tbsp whipping cream

Instructions

1. 1. Preheat the oven to 180 degrees Celsius.
2. 2. Wrap the turkey breast tightly in cling film and then in aluminum foil.
3. 3. Place the meat package in a pot and cover it with plenty of hot water.
4. 4. Remove the core from the pumpkin pieces and wash them thoroughly.
5. 5. Cut the pumpkin into wedges and place them on a baking sheet.
6. 6. Lightly dust the pumpkin wedges with powdered sugar.
7. 7. Soak the bread roll in lukewarm water and then squeeze it out well.
8. 8. Mix the squeezed bread with the egg and the nuts.
9. 9. Wash the sage leaves and chop them finely.
10. 10. Stir the chopped sage and butter into the bread-egg mixture.
11. 11. Season the mixture with salt and pepper.
12. 12. Add the bread dough dumplings to the pumpkin wedges on the tray.
13. 13. Bake everything in the oven for about 30 minutes.
14. 14. Wash the wild berries and sauté them in butter.
15. 15. Dust the berries with powdered sugar and let them caramelize until light brown.
16. 16. Deglaze the caramelized berries with cognac.
17. 17. Let the sauce simmer briefly.
18. 18. Finish the sauce by stirring in cream.
19. 19. Remove the turkey breast from the water bath and remove the foil.
20. 20. Slice the turkey breast into thin slices.
21. 21. Plate the turkey slices, pumpkin wedges, and bread dumplings.
22. 22. Serve the dish with the wild berry sauce as a garnish.

Nutrition per serving

• kcal: 625
• Protein: 41 g · Fett/Fat: 32 g · Carbs: 40 g