Turkey Snail with Rosemary Potatoes
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g turkey breast fillet (s) (alternatively chicken breast fillet)
- 2 tablespoon cream cheese, with herbs
- 1 teaspoon herb butter
- 1 teaspoon herbs, mixed garden herbs
- 2 slices ham, raw
- some lemon juice
- 6 medium potato (s)
- 2 teaspoons margarine (semi-fat margarine), alternatively oil
- salt
- rosemary
Print Recipe
Pin Recipe Instructions
- Brush a baking sheet with margarine and sprinkle salt and rosemary on it.
- Wash the potatoes thoroughly, cut them in half lengthways and place them on the baking sheet with the cut surfaces facing down. Bake at approx. 190 degrees (top / bottom heat) for a total of 45 minutes.
- Mix the cream cheese with a splash of lemon juice, herbs and herb butter. Cut the turkey breast into long sausages. Spread the cream cheese mixture on one side. Place the ham on top. Roll the whole thing into a snail and wrap it in aluminum foil (lightly coat with oil!). Place the turkey snails with the potatoes on the baking sheet and let cook for about 30 minutes.
- A fresh tomato salad or just herb butter goes well with it.
- P. per serving: 7
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