Summary

Ingredients

• 1 kg turkey breast
• 1 bunch soup greens
• 1 large onion (s)
• 500 ml meat stock
• Wine, white
• salt and pepper

For the glaze:

• 1 glass cranberries
• 1 small onion (s)
• Wine, white
• oil
• some butter

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Instructions

1. Remove any fat residues from the turkey breast, rub salt and pepper and fry in oil on all sides. Take out and roast the roughly diced soup greens and the onion. Deglaze with white wine, fill up with stock and put the turkey breast back in. Put in the oven for 60 minutes at 160 degrees.
2. For the glaze: dice the onion and sauté in butter. Add the cranberries and a dash of white wine. Let the whole thing get hot for 2 - 3 minutes, stir, but do not boil. Then spread the cranberry mixture over the turkey breast every 15 minutes. Everything that slips down gives the sauce flavor.
3. For a Sunday roast, pour off the sauce, squeeze out the vegetables and thicken as normal. For the buffet, let the roast cool down, cut into thin slices of 5 mm and add the remaining cranberry mixture as a dip.
4. Can be prepared wonderfully a day in advance, the meat is tender as butter.