Turkey Roll Roast with Kritharaki
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g roast turkey (rolled roast) or 1 le turkey
- 1 onion (s), finely chopped
- 1 can tomato (s) (pizza tomato)
- 250 g noodles, Greek (Kritharaki)
- 500 g mixed veetables (carrots, leeks, cauliflower, beans, etc.)
- 1 teaspoon stock, grained
- 1 pinch (s) garlic granules
Print Recipe
Pin Recipe Instructions
- Season the turkey roll and sear on all sides in a large roasting pan (or a large non-stick pan), fry the chopped onion for the last few minutes. Pour the can of pizza tomatoes on top and sprinkle 1 teaspoon of granulated stock over the tomatoes.
- Braise in the preheated oven with the lid closed at 200 ° C for approx. 1.5 hours (on the stove approx. 1 hour).
- Cut the existing vegetables into cubes (approx. 1-1.5 cm). Mix with a teaspoon of granulated broth and a little garlic and pour next to one side of the roast. Fill the other side of the roast with the kritharaki. Fill the roaster with hot meat stock up to 2 cm above the kritharaki and put it in the oven for another 40 minutes (20 minutes on the stove).
- It is served directly from the roaster or pan. In the roaster and oven, the whole thing becomes a little crispier, in the pan it is more of a stew.
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