Filled Turkey Breast with Speculoos Crust and Lemon Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 2 hrs 10 mins |
| Total Time | 3 hrs 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg turkey breast
- 250 g spiced speculoos
- 1 egg (s)
- some water or milk
- Fat for frying
For the filling:
- 100 g apricot (s), dried
- 100 g plum (s), dried
- some paprika powder
For the sauce:
- 100 ml chicken broth
- 1 lemon (s)
- some roux
Print Recipe
Pin Recipe Instructions
- For the crust, finely chop the speculoos, e.g., put in a freezer bag and crumble with a pan or meat tenderizer. Add the egg to bind and knead well. To make a tough dough, add water or milk. The dough must be relatively firm. Roll out with a rolling pin so that it fits on the roast.
- For the filling, chop the apricots and plums, season lightly with paprika powder and mix well.
- Clean the turkey breast and pat dry. Cut the roast so that it can be filled and resealed. Pour in the prepared filling and close the roast again, e.g., with kitchen twine or roulade skewers.
- Briefly sear the roast on all sides in the roasting pan. After searing, place the crust on the roast and press lightly. Then place in an open roaster in the oven at approx. 150-180 ° C for 1.5-2 hours.
- In the meantime, raise the roux. Rub the lemon peel and squeeze the lemon, add both to the roux and stir together with the chicken stock. Simmer gently to reduce the sauce a little.
- I have rice as a side dish. Tip: You can also take turkey escalope and fill it.
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