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Spicy Stuffed Turkey Breast

5 from 8 votes
Total Time 4 hours 40 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 82 kcal


  • 1 Turkey breast
  • 1 Carrot
  • 2 Onion white
  • 1 Red Onion
  • 1 tsp Tomato paste
  • 10 Juniper berries
  • 2 L Forstmeister marinade s.m. cookbook
  • 0,5 L Poultry broth
  • 0,5 L Red wine
  • Soy sauce dark
  • Garden herbs
  • Salt
  • Pepper
  • Sweet paprika
  • Sauce gingerbread
  • Sausage rope
  • -
  • For the filling:
  • 1 tbsp Mustard
  • 1 cup Rosehip Jam
  • 150 g Sauerkraut preserve drained
  • 20 Prunes
  • 1 small Tart apples


  • Cut the turkey breast into a roulade.
  • Cover the inside with kitchen paper and drizzle with soy sauce, leave the meat to rest for an hour.
  • Briefly sear the sauerkraut, prunes and tomato paste.
  • Now remove the kitchen paper from the meat, first coat the inside with mustard and then with the rose hip jam.
  • Now put the sauerkraut and plum mixture on top and tie it with a sausage rope to make a roast.
  • Season the roast with salt, pepper and paprika powder and let it rest for 30 minutes, then immediately pour it into the still hot forester marinade and leave to marinate for a day.
  • Take the roast out of the marinade, sear it well all around and then gas in the oven at 120 ° C for about 3 hours.
  • 8 There were also 7 hours of red cabbage s.m. Cookbook and Thuringian dumplings.


Serving: 100gCalories: 82kcalCarbohydrates: 8.1gProtein: 2.5gFat: 2g
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Written by John Myers

Professional Chef with 25 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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