Stuffed Turkey Roast with Porcini Mushroom Sauce
Servings: 4 people
- 800 g Turkey breast
- 800 g Corn oil
- 250 g Onion
- 500 g Mushrooms
- 200 g Boletus
- 250 ml Vegetable broth
- 250 ml Salt and pepper
- 250 ml Parsley
- 250 ml Turmeric
- 250 g Sour cream
- 250 g Lemon juice
- 1 tablespoon Tomato ketchup
- 1 tablespoon Balsamic vinegar
Preparing meat
Cut the turkey breast into shape - you set the cutting line with a large sharp knife according to the letter Z - so cut once from the top from the left and then cut from the bottom from the right - this is how a "spherical" turkey breast becomes a large, flat piece of meat - the cling film Now place it over the meat and knock it flat again with the ironing iron - finally cut the irregular edge of the meat straight
fill the roast
from the cooked mushrooms you now take out a part for the mushroom filling of the roast (for me it was 250 gr) - please take ONLY MUSHROOMS out, the liquid stays in the pot! - now the mushrooms are chopped up together with a lot of parsley - sprinkle with a little salt and pepper
the prepared meat is now put back on the cling film and seasoned with salt, pepper and turmeric, then the prepared mushroom filling is applied - leave some free space around the edges so that the filling does not ooze out!
cook the roast
fry the roast all around in hot oil - then insert the cooking thermometer so that the sensor is placed in the middle of the meat - bring the roast in the oven to a core temperature of 120 degrees to a core temperature of 75 degrees - remove the roast, switch off the oven - the Wrap the roast in aluminum foil - let it relax for a while in the switched-off oven
finish the porcini mushroom sauce
Now bring the remaining mushrooms to the boil - stir the sour cream with a little hot water to avoid lumps - mix maizena with cold water and add to the sour cream - then add this mixture to the mushrooms and simmer until the sauce thickens slightly - a add handful of parsley - season with ketchup, balsamic vinegar, salt, pepper and lemon juice
Serving: 100g | Calories: 60kcal | Carbohydrates: 1g | Protein: 11.6g | Fat: 0.9g