John Myers
Turkey Breast with Pumpkin
The perfect turkey breast with pumpkin recipe with a picture and simple step-by-step instructions.
- 600 g Turkey breast
- 1 Red Onion
- 2 stem Rosemary
- 2 Red Pointed peppers
- 1 smaller Hokkaido pumpkin
- 100 g Soft prunes
- 100 g Cinnamon
- 5 Grains Pimento
- 200 ml Vegetable broth
- Salt
- Pepper
- Peel the onion, remove the seeds from the paprika and cut both into small cubes.
- Heat some oil in a roasting pan, fry the onion and paprika and then remove.
- Wash the turkey breast thoroughly, dab it off, season with salt and pepper and fry it on all sides in the roaster.
- In the meantime, wash the pumpkin, pat dry, cut in half, core and then cut into wedges.
- Pluck the rosemary needles from the stalk and roughly chop.
- When the turkey breast is seared all around, add onion, paprika, pumpkin wedges, prunes, rosemary and the spices.
- Now pour in the broth, put the lid on and cook everything over a low heat for 25 minutes.
- Cut the turkey breast into slices for serving and arrange on a plate with the pumpkin vegetables and a side dish of your choice.
- We ate potato wedges from the oven with it — Bon appetit; 🙂
Facebook Comments