Recipe for stuffed turkey breast
Turkey breast can be a dry and flavorless experience, but when the meat is stuffed and wrapped in bacon, it’s a different story.
Try this recipe where parsley, pine nuts, and bacon add flavor to the meat while also protecting it from drying out during roasting.
Ingredients
- 1 package Turkey Breast
- 75 gram Pine Nuts
- 1 bunch Broad leaf parsley
- 2 pcs. Egg
- Spices salt and pepper
- Butter for frying
- 100 gram Water or stock
Instructions
- Remove the thin underfillet from the meat.
- Put it in a food processor and chop it finely with pine nuts and parsley.
- Add egg, salt, and pepper.
- With a sharp knife, cut two long, deep pockets in the thickest part of the breast and fill them with the stuffing.
- Press the meat together around the filling.
- Wrap the turkey breast in bacon.
- Truss the roast with kitchen twine.
- Heat a pot with butter and brown the turkey breast on all sides at fairly high heat.
- Place the meat in a heatproof dish.
- Add 1 dl of water or stock to the pan and deglaze it.
- Pour the liquid into the dish and place it in a 200-degree oven for 45 minutes.
- Remove the meat from the oven and let it rest covered on a cutting board for 15 minutes.
- Remove the twine, slice, and serve.
Notes
Serve the stuffed turkey breast with small oven-baked potatoes and a salad of pointed cabbage, lamb's lettuce, sugar snap peas, avocado, cucumber, and chopped parsley. Make a dressing of olive oil, apple cider vinegar, and Dijon mustard seasoned with salt and pepper. Toss the salad with the dressing.