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Melissa Veytia

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Turkey Breast Stuffed with Meat

50 mins
1h
Low
4.8
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205
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Can you imagine the same recipe for the turkey, but on a roll? Prepare this original recipe of turkey breast stuffed with the classic stew of ground meat with nuts and white wine; accompanied by an exquisite cranberry and walnut sauce.
Learn more about Melissa Veytia

Ingredients

10 portions
  • 1/2 cups bacon, finely chopped, for filling
  • 3 cloves garlic, finely chopped, for filling
  • 1/2 onions, finely chopped, for filling
  • 1/4 cups leek, finely chopped, for filling
  • 1/4 kilos ground beef, for filling
  • 1/4 kilos ground pork, for filling
  • 1 tablespoon nutmeg, for filling
  • 1 teaspoon cumin, for filling
  • 1 teaspoon thyme
  • 1 apple, chopped into small cubes, for filling
  • 1/4 cups raisin, for filling
  • 1/4 cups cranberry , for filling
  • 1/4 cups almond, chopped, for filling
  • 1 cup white wine, for filling
  • 1/4 cups pineapple juice, for the filling
  • 1 leave bay (laurel), for filling
  • 1 tablespoon salt
  • 1 pinch black pepper
  • 1 Turkey breast, open in sheet, 2 kg approx.
  • 190 grams cream cheese
  • 1/4 cups goat cheese
  • 1 clove garlic
  • 1/8 onions
  • 2 cups evaporated milk
  • 1/2 cups walnut, toast
  • 1/2 cups dehydrated cranberry
  • 1 tablespoon butter
  • to taste salt
  • to taste White pepper

Preparation

Preheat the oven to 200 ° C.
Heat a frying pan over medium heat, cook the bacon until golden brown and let go of the fat, fry the garlic, onion, pore with the same fat, cook until they are bright and transparent. Add the meats and cook a few minutes. Season with nutmeg, cumin and thyme.
Add the apple, the raisins, the cranberry and the almond. Pour the wine, the pineapple juice, add the bay leaf, season with salt and pepper to your liking and cook until the liquids evaporate. Reservation.
On a board place the turkey breast open, add the stuffing, roll it and with the help of hemp thread, flange to maintain the shape. Reservation.
Place the breast in a tray and bake for 40 minutes or until well cooked. Reservation.
For the sauce, blend the cream cheese with the goat cheese, garlic, onion, milk, cream, walnut, cranberry, salt and pepper until you get a sauce.
Melt the butter in a deep pot or pan and add the sauce. Cook until the boil and heat the fire. Cook 10 minutes or until thick.
Remove the breast from the oven, on a short board in slices. Serve on a plate with salad and dip with cranberry sauce. Enjoy

PRESENTATION

Serve in a dish bathed and served with salad.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (5)
Keiko Bonilla Lam
10/12/2019 19:51:27
Exquisita receta. Muy buena.
Mónica Hernandez
03/12/2019 19:27:24
Se ve delicioso 😋😋👍👏👏👏
irania hernandez
01/12/2019 15:20:14
excelente reseta
Rosario Sosa Celis
30/11/2019 17:51:37
Excelente gracias por compartir
Claudia Estefania Soderberg Montes
25/12/2018 22:54:05
Queda rikisima la pechuga

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