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🍽️ Turkey breast roll stuffed with pistachios and beans

1288 kcal · 30 min · 4 servings

Turkey breast roll stuffed with pistachios and beans Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the turkey breast fillet flat on your cutting board.
  2. 2. Cut into the meat along the long side with a sharp knife, but do not cut all the way through.
  3. 3. Open the fillet so it unfolds like a book, creating a large, flat surface.
  4. 4. Place the meat between two layers of cling film.
  5. 5. Gently flatten the meat into a rectangle using a rolling pin or your flat hand.
  6. 6. Season the entire surface all around with salt and pepper.
  7. 7. Wash the parsley and shake it dry.
  8. 8. Chop the parsley roughly.
  9. 9. Roughly chop the pistachios as well.
  10. 10. Put the parsley, pistachios, breadcrumbs, and butter into a tall container.
  11. 11. Blend the ingredients into a fine paste.
  12. 12. Stir the cranberries into the pistachio mixture.
  13. 13. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  14. 14. Alternatively, use 160 degrees Celsius fan-forced heat if your oven has this setting.
  15. 15. Spread the pistachio mixture evenly over the flattened turkey meat.
  16. 16. Roll the meat up tightly.
  17. 17. Tie the roast securely with kitchen twine at several points.
  18. 18. Heat two tablespoons of olive oil in a casserole dish on medium heat.
  19. 19. Sear the roll roast all around until browned.
  20. 20. Place the roast in the preheated oven.
  21. 21. Cook the roast for about 60 minutes.
  22. 22. Add the beans to the casserole dish during the last 25 minutes of cooking time.
  23. 23. Wash the potatoes thoroughly under running water.
  24. 24. Place the potatoes in a pot and cover them with salted water.
  25. 25. Bring the water to a boil.
  26. 26. Simmer the potatoes with the lid on for about 12 minutes on medium heat.
  27. 27. The potatoes should not be completely soft yet, but just loose enough to slide off a fork.
  28. 28. Drain the cooking water.
  29. 29. Let the potatoes steam dry for a short moment in the pot.
  30. 30. Spread the potatoes on a baking sheet lined with baking paper.
  31. 31. Flatten the potatoes using the bottom of the pot so they crack slightly open.
  32. 32. Drizzle the potatoes with two tablespoons of olive oil.
  33. 33. Season the potatoes with salt and pepper.
  34. 34. Bake the potatoes for about 30 minutes in the oven until they are crispy and golden yellow.
  35. 35. Put the Burgundy sauce into a pot.
  36. 36. Warm the sauce over medium heat while stirring constantly.
  37. 37. Slice the finished roast into thick slices.
  38. 38. Serve the roast slices together with the beans, potatoes, and sauce.
  39. 39. Enjoy your meal!

Nutrition per serving