John Myers
Stuffed Turkey Breast
The perfect stuffed turkey breast recipe with a picture and simple step-by-step instructions.
- 3 Cooking bag Cooked rice
- 200 g Fresh mushrooms
- 1 Can Carrots + peas
- 1 Can Corn
- 500 g Bell peppers (red, yellow, green)
- 3000 g Turkey breast
- Curry
- Vegetable broth powder
- Salt
- Black pepper
- Nutmeg
- Oil
- Bbq sauce
- 1 Egg
- 200 g Bacon slices
- Toothpick
- Muffin pan
- Wash or clean the mushrooms and cut into small pieces. The peppers are diced small. The canned carrots also have to be cut into small pieces.
- Fry the cut mushrooms in a little oil. These are seasoned with salt, pepper and a little nutmeg. When these are three-quarters cooked, add the peppers and a third of the corn. When everything is well seared, you put the roaster on its side to cool down and devote yourself to the turkey meat.
- Cut the turkey breast so that you get pieces approx. 2 cm thick. In these you cut pockets with a sharp knife.
- In a bowl, add the rice, mushrooms, paprika and corn, then add half of the carrots and peas and mix well. This mixture is seasoned with a little vegetable stock powder and curry.
- This mixture is filled into the turkey breast pockets, which are then closed again with a toothpick.
- You then season these to your own taste and put them in the oven for about 45 minutes at 180 ° C
- While slowly cooking the turkey pockets, add an egg to the rice mixture and mix it well.
- Line the wells of the muffin tin with the bacon. Then you put the rice mixture with a spoon, press it down a little and put the excess bacon over it.
- Since it only takes 20 to 30 minutes, it can be added to the turkey breast pockets and should be ready at the same time
- About a quarter of an hour before the cooking point is reached, you brush the turkey breast pockets with a BBQ sauce to your own taste. I took a Missisipi BBQ sauce
- We served it with a mixed salad and garlic bread. The whole thing can also be done perfectly in a smoker and gets a special taste from the smoky note.
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