John Myers
Turkey with Tomato and Mozzarella Topping
The perfect turkey with tomato and mozzarella topping recipe with a picture and simple step-by-step instructions.
- 2 Turkey inner fillets
- 1 pole Leek
- 100 g Mushrooms brown
- 3 Tomatoes
- 1 tbsp Oil
- Salt, pepper from the mill
- 75 ml Cream
- 60 ml Meatsoup
- 0,5 teaspoon Dried thyme
- 0,5 teaspoon Dried rosemary
- 1 Mozzarella
- Basil leaves for garnish
- Clean the leek, cut in half, wash and then cut into fine strips
- Clean the mushrooms and cut them into small slices, scald the tomatoes with hot water, peel them and then quarter them. Remove the core and divide the quarters into 3 pieces
- Heat the oil in a pan and fry the turkey fillets for 2 minutes on both sides, but without changing color, set aside and season with salt and pepper
- Put the leeks and mushrooms in the remaining frying fat and stir-fry for approx. 8 minutes. Put half of the vegetables in a greased casserole dish, place the turkey fillets on top and distribute the remaining vegetables on top. Place half of the tomato pieces over the turkey. Mix the cream with the broth, add thyme, rosemary, salt and pepper and stir well, then pour into the baking dish
- Cut the mozzarella into slices and place on top of the tomatoes. Baked in a preheated oven at 180 ° C – O / U – for approx. 20-25 minutes until golden brown … depending on the thickness of the meat!
- Garnish with the basil leaves and serve
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