Stuffed turkey breast in white wine sauce

Ingredients for 6 servings:

• 1 kg turkey breast, whole
• 100 g bell pepper(s) (cherry), from the jar, finely chopped
• 10 g peppercorns, green, finely chopped
• 100 g feta cheese, crumbled
• 4 tsp honey
• e.g. oregano
• e.g. salt and pepper
• 5 carrots, peeled and cut into small cubes
• 2 onions, finely chopped
• 500 ml white wine
• 2 tbsp clarified butter
• 1 tbsp broth, granulated
• 2 tbsp sauce (cream), instant

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Wash the turkey breast, pat dry, and cut open in the middle so it can be stuffed, but don’t cut all the way through. Spread the chopped cherry peppers, peppercorns, feta, honey, oregano, and salt over the unfolded turkey breast, not quite all the way to the edge. Then wrap the meat with the stuffing so that it can be closed along the open edge with skewers. You can also use kitchen string. Brown the turkey breast in clarified butter in a large pot until lightly browned. Then briefly fry the onions and carrots. Add the white wine, salt, pepper, and granulated stock and simmer in the covered pot over low heat for about 40 minutes. Remove the meat and keep warm. Do not cut into it immediately, so it doesn’t fall apart! Finely purée the meat juices with a hand blender, then strain. Return to the pot and thicken with the cream sauce, bring to a boil briefly, and season again with salt and pepper. Cut the meat into slightly thicker slices and arrange on plates with a layer of sauce. We like this best with boiled potatoes.