Rolled Turkey Breast With Mushrooms And 'Sabot' Potatoes Recipe
Ingredients
| Stuffing | ||
| Pork meat 200 g - minced | ||
| Pork fat 100 g - minced | ||
| Mushrooms 70 g - diced | ||
| Apples 30 g - diced | ||
| Pears 30 g - diced | ||
| Chestnuts 30 g - steamed | ||
| Dry grapes 10 g - soaked in water | ||
| Shallots and garlic 30 g - chopped | ||
| Parsley 2 tbs - chopped | ||
| Rum | 1 Tablespoon | |
| White wine | 2 Tablespoon | |
| Thyme | 1 Teaspoon | |
| Eggs | 3 Small | |
| Corn starch | 3 Tablespoon | |
| Bouquet garni | 1 | |
| Salt, pepper | ||
| Turkey breast | 500 Gram | |
| Cognac | 2 Tablespoon (Sauce) | |
| Cranberries some | ||
| Butter a little | ||
| Potatoes 1 per person | ||
Directions
Mix all the ingredients for the stuffing together.
Place the mixture on the turkey breast and roll it up.
Tie with butcher's string.
Poach in hot water with salt, pepper and bouquet garni for about 20 minutes.
Remove from water, then roast in the oven for 30 minutes.
Sauce Deglaze the gravy from the roasting pan with Cognac, add some cranberries, salt, pepper and butter.
Place the mixture on the turkey breast and roll it up.
Tie with butcher's string.
Poach in hot water with salt, pepper and bouquet garni for about 20 minutes.
Remove from water, then roast in the oven for 30 minutes.
Sauce Deglaze the gravy from the roasting pan with Cognac, add some cranberries, salt, pepper and butter.
Chef
