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Stuffed turkey breast with zucchini and feta sauce

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Ingredients for 4 servings:

  • 800 g turkey breast
  • 400 g feta cheese
  • basil
  • 2 zucchinis
  • 250 ml Cremefine, for cooking, or cream
  • salt and pepper
  • Paprika powder, hot
  • 20 g butter

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

Wash the turkey breast and pat dry. Cut pockets into the turkey breast. Blend the feta cheese and basil leaves with a hand blender. Press half of the paste into the pockets and seal them with roulade pins. Place the meat in a casserole dish. Cut the zucchini into small triangles and sauté half in melted butter. When the zucchini is soft, add the Cremefine and the remaining feta paste. Bring to a boil and blend briefly. Add the remaining zucchini to the pot and cook for 3 minutes. Then pour over the turkey breast and bake in the oven at 200°C (convection oven) for about 35 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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