John Myers
Ingredients for 10 servings:
- 1 ½ kg turkey breast
- 2 onions
- 1 bunch of soup vegetables, consists of approx. 300 g carrots, 1/2 leek, 150 g celeriac, parsley root, parsley
- salt and pepper
- 3 tbsp oil
- 400 ml broth
- 50 ml sherry, dry, or white wine (alternatively apple juice with a little lemon juice)
- 200 g cranberries (jar)
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes
festive, but low-fat for Christmas or Thanksgiving
Roughly dice one onion and finely dice one. Roughly dice the cleaned soup vegetables. Wash the meat, pat dry, and season with salt and pepper. Heat 2 tablespoons of oil in a roasting pan and brown the meat all over. Add the coarsely diced onion and vegetables and fry briefly, then pour in the hot stock. Simmer for about an hour. For the glaze, fry the finely diced onion in the remaining oil. Add the sherry and berries and heat through. Brush the meat repeatedly with this mixture. At the end of the cooking time, brush the meat again with the cranberries and serve with the remaining mixture. Either slice while warm or chill and serve thinly sliced with a salad.
Facebook Comments