Summary

Ingredients

• 1 kg roast turkey (roll roast), alternatively turkey breast
• salt and pepper
• 3 orange (s)
• 1 bunch parsley
• 3 spring onion (s)
• 2 teaspoons mustard, medium hot
• 200 g cream
• 100 ml poultry stock, instant
• Butter for the mold

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Instructions

1. Grease the baking dish with butter. Wash the turkey roast, pat dry, season with salt, pepper and place in the dish.
2. Preheat the electric oven to 200 degrees (gas: level 3).
3. Remove the peel from two oranges with a knife and cut out the individual fillets. Squeeze the third orange. Rinse the parsley and shake dry. Pluck the leaves and chop. Clean and wash the spring onions and cut across into rings. Pour the orange fillets, parsley and spring onions over the roast. Mix the orange juice, mustard, cream and stock together. Season with salt and pepper.
4. Pour over the roast turkey and stew in the oven at 200 degrees for about 45-50 minutes.
5. Garnish with parsley if you like and serve.