
Urządzenia i Akcesoria
Turkey breast roulade with apricot and hazelnut stuffing
Przygotowanie 20 min
Czas całkowity 50 min
2 portions
Składniki
Apricot stuffing
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garlic clove1
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eschalot (approx. 40 g)½
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butter20 g
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dried apricots80 g
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raw hazelnuts50 g
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fresh flat-leaf parsley leaves only2 sprigs
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salt to taste1 pinch
-
ground black pepper to taste1 pinch
Turkey, potatoes and sauce
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garlic clove1
-
eschalot (approx. 40 g)½
-
butter20 g
-
water500 g
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Chicken stock paste (see Tips)1 tsp
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small potatoes well washed, cut into halves6
-
skinless turkey breasts2
-
dry white wine20 g
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plain flour20 g
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Dijon mustard1 tbsp
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salt to taste1 - 2 pinches
-
ground black pepper to taste1 - 2 pinches
Wartości odżywcze na 1 portion
Sód
1640.8 mg
Białko
516 g
Kalorie
18906.3 kJ /
4518.7 kcal
Tłuszcz
191.4 g
Błonnik
21.8 g
Tłuszcz nasycony
54.6 g
Węglowodany
155.1 g