Stuffed Turkey Roulade with Mediterranean Vegetables
Main course
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Cook Time
1 h 45 min
Servings
6
Difficulty
Medium
Prep Time
45 Min
Description
This high-protein turkey roulade with Mediterranean vegetables is a hearty main course prepared with the Thermomix®. The main ingredients are turkey breast, carrots, spring onions, cream cheese and oregano. Preparation takes about 105 minutes, including 45 minutes of active work, and yields 6 servings. Ideal as a festive family meal or for lovers of hearty Mediterranean cuisine.
Ingredients (15 ingredients)
-
500 g Carrots
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1 Bd. Spring onions
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3 Stiel(e) Oregano
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200 g Cream cheese Yogurt & Herbs
-
3 EL Breadcrumbs
-
nach Geschmack Salt
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nach Geschmack Pepper
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1.2 kg Turkey breast (have the butcher cut it open for a roulade)
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2 EL Oil
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550 ml Vegetable stock
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500 g Roma Tomatoes
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300 g Onions
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2 EL Apricot jam
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1 TL Soy sauce
-
2 EL Sauce thickener (light)
Preparation (11 steps)
Prepare carrots
Peel and clean 500 g carrots. Cut 2 carrots into long, thin strips and set aside. Cut the remaining carrots into thick slices and set aside.
Prepare spring onions and oregano
Wash and clean 1 bunch of spring onions. Cut a portion into pieces and set aside. Wash 3 sprigs of oregano, shake dry and pluck the leaves. Chop the leaves finely.
Prepare cream cheese filling
Mix 200 g cream cheese, chopped oregano and 3 tbsp breadcrumbs in a bowl. Season with salt and pepper and mix in the carrot strips. Mix well and set aside.
Fill and roll turkey breast
Wash and pat dry 1.2 kg turkey breast. Season the inside generously with salt and pepper and spread with the cream cheese and herb mixture. Roll up tightly from the narrow side and tie into shape with kitchen twine.
Prepare roast
Grease the baking tray with 2 tbsp oil and place the turkey roulade on top. Pour in 550 ml vegetable stock in portions, reserving some stock for later.
Prepare Roma tomatoes
Wash and halve 500 g Roma tomatoes. Set aside.
Prepare onions
Peel 300 g onions and cut into wedges. Set aside.
Prepare apricot jam
Mix 2 tbsp apricot jam and 1 tsp soy sauce. Set aside.
Chop vegetables
Place the remaining carrot slices, spring onion pieces and onion wedges in the mixing bowl and chop for 5 sec./speed 4. Remove and set aside.
Prepare sauce
Pour the roasting juices into the mixing bowl and top up to 300 ml with the remaining stock. Bring to the boil for 5 mins/100°C/speed 2.
Thicken sauce
Add 2 tbsp sauce thickener (light) and stir in for 2 mins/100°C/speed 2. Season to taste with salt and pepper.
Finished cooking? Great! 🎉
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Allergens
- Cereals containing gluten
- Milk
- Celery
- Mustard
- Soybeans
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