Stuffed Turkey Roast with Herb Crust
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg turkey breast
- 5 slices toast
- 2 bunches chives or parsley
- 2 onions)
- 75 g cheddar cheese or Gouda cheese
- 2 egg (s)
- salt
- 1 tablespoon oil
- 250 ml white wine
- 250 ml vegetable stock
- 1 leek
- 4 tomato (s)
- Pepper, whiter
- Oil for brushing
Print Recipe
Pin Recipe Instructions
- Wash the meat, pat dry and cut a deep pocket lengthways.
- Crumble the toast. Wash and chop the herbs, peel and dice the onions. Rasp cheese.
- Put the bread, herbs, onions, cheese and eggs in a bowl, mix carefully and season.
- Pour 2/3 of this mixture into the turkey breast. Close the opening with a wooden skewer and tie it crosswise with kitchen thread. Place the roast in a roasting pan and brush with oil.
- Fry in a preheated oven at 200 ° C top / bottom heat for about 1 hour. Gradually pour in white wine and vegetable stock (alternatively only 500 ml vegetable stock).
- In the meantime, clean and wash the vegetables. Cut the leek into pieces and the tomatoes into wedges. Add both to roast after 30 minutes.
- Spread the remaining third of the herb mixture on the roast approx. 20 minutes before the end of the cooking time and finish cooking.
- Arrange with the vegetables on plates and serve.
- Boiled potatoes or rice go well with it.
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