Stuffed turkey breast
Serves approx. 4
1000 g turkey breast
Stuffing:
100 g mascarpone cheese
60 g (3 tbsp) buckwheat
45 g (3 tbsp) crème fraîche
1 egg yolk
1 small onion (20 g) finely chopped
2 tbsp (10 g) chopped parsley
2 tbsp (10 g) chopped dill
Salt, white pepper, paprika
2 tbsp (20 g) oil
1 clove of garlic
Sauce:
125 ml each of double cream and stock
3 tbsp cornflour
Method
1. Cut a pocket into the side of the
turkey breast.
2. To make the stuffing, mix the
mascarpone with the buckwheat,
crème fraîche, egg yolk, onion and
herbs. Season with salt and pepper.
3. Insert the mixture into the pocket.
Secure with cocktail sticks or kitchen
string.
4. Crush the garlic with a little salt, then
mix with pepper, paprika and oil to
make a paste. Brush the turkey
generously with the paste. Place in a
roasting pan, and roast uncovered,
turning occasionally.
5. Deglaze the roasting juices with
cream and stock, thicken with cornflour,
and serve with the sliced turkey.
Settings
Automatic programmes \ Poultry \
Turkey \ Turkey breast
Duration: Approx. 60 minutes
Auto roast
Temperature: 170–190 °C
Shelf level: 1
Duration: 70–80 minutes
Conventional heat
Temperature: 180–200 °C
Shelf level: 1
Duration: 70–80 minutes
Core temperature when using the food
probe: 80–85 °C
Poultry recipes
183
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