Summary

Ingredients

• 1.2 kg turkey breast
• 3 onion (s)
• 1 leek, small
• 4 medium tomato (s)
• 20 g clarified butter
• salt and pepper
• nutmeg
• 200 ml apple juice
• 50 g cake, brown or inerbread
• 200 ml chicken broth
• 1 kg Brussels sprouts
• 3 tablespoon almond flakes
• 20 g butter
• 100 ml whipped cream
• possibly apples, 1-2 red ones
• possibly herbs, for garnish

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Instructions

1. Preheat the oven to 175 ° convection or 200 ° top / bottom heat
2. Wash the meat, pat dry and, if necessary, tie it into shape. Peel and quarter the onions, clean, wash and chop the leek, wash the tomatoes and cut in half.
3. Heat the clarified butter in a roaster, fry the salted and peppered meat vigorously on all sides, briefly sear the prepared vegetables, then deglaze with 200 ml of water and 100 ml of juice. Bring to the boil briefly, add the crumbled gingerbread and cook covered for 60-70 minutes. After 30 minutes, gradually add the remaining juice and the stock and simmer the meat until it is open.
4. Halve the apples without peeling, do not core, and braise them for the last few minutes. They serve as a garnish and shouldn`t disintegrate.
5. Clean the Brussels sprouts and cook in salted boiling water for about 20 minutes, brown the almonds in hot butter. Drain the Brussels sprouts, season with nutmeg and possibly salt and pour the almond butter over them.
6. Take out meat. Puree the stock, refine with cream and season to taste. Arrange and garnish everything, serve with spaetzle or potatoes.