Summary

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

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Instructions

1. Wash the meat, pat dry and cut a deep pocket lengthways.
2. Crumble the toast. Wash and chop the herbs, peel and dice the onions. Rasp cheese.
3. Put the bread, herbs, onions, cheese and eggs in a bowl, mix carefully and season.
4. 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.
5. 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).
6. 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.
7. Spread the remaining third of the herb mixture on the roast approx. 20 minutes before the end of the cooking time and finish cooking.
8. Arrange with the vegetables on plates and serve.
9. Boiled potatoes or rice go well with it.