Stuffed Roast Turkey Italian Style
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg turkey breast fillet (s), whole
- 1 medium onion (s), quartered
- salt and pepper
- Paprika powder
- some fat to fry
- some white wine
- some broth
- possibly cornstarch
- some cream, possibly
For the filling:
- 125 g bacon, sliced
- 2 medium tomato (s), sliced
- 2 slices cheese (e.g. Gouda)
- 3 teaspoons cream cheese
- 1 spring onion (s) or some chives
- 6 basil leaves
- 2 cm tomato paste from the tube
Print Recipe
Pin Recipe Instructions
- Rinse the turkey breast with cold water, pat dry and lay flat on the work surface. Cut into the sides from the middle as deeply as possible so that the fillet can be opened. Slice the tomatoes (save sections) and cut the spring onions into pieces approx. 4 cm long.
- Now season the meat inside with salt, pepper and paprika powder and brush with the cream cheese and tomato paste. Place the bacon slices next to each other on the meat so that about half of the slices protrude above and below (see also the pictures).
- Now layer a slice of cheese, the spring onion, tomato slices, basil leaves and another slice of cheese. Now enclose the filling with the protruding bacon slices. Fold the fillet shut and use the top and bottom end of the opening with roulade skewers or similar and / or wrap a thread crosswise. Then season the outside with salt, pepper and paprika powder.
- Sear the turkey breast all over in a saucepan or pan. Deglaze with a dash of white wine. Then stew everything in a baking dish with the tomato sections, the remains of the spring onion and the quartered onion at 175 ° C (fan oven) for approx. 1 hour 15 minutes.
- After the cooking time, remove the roast and keep warm in aluminum foil. Make a sauce from the meat stock with the vegetables. Fill up with a little broth and white wine to the desired amount, with e.g., bind the dissolved starch, let it boil down a little and puree, if necessary season again with salt and pepper. If you like it creamier, just add a little cream. Dumplings and a fresh leaf salad also taste good.
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