Stuffed Turkey Breast

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.