Poultry breast stuffed with dried plum and dates

Ingredients

• 150 g dried dates
• 100 g Dried Apricots
• 150 g dried figs
• 50 ml dry white wine
• 150 ml poultry broth
• 0.5 tsp ground cinnamon
• 0.25 tsp ground allspice
• Sea salt
• 1 turkey breast fillet (skinless, about 1.2 kg)
• Salt
• ground pepper
• 5 thin bacon slices
• 3 tbsp clarified butter
• 200 ml poultry stock
• 5 peppercorns
• 2 Bay leaves
• 2 red onions
• 1 red bell pepper
• 1 green bell pepper
• 500 g waxy potatoes

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with upper and lower heat. Pit the dates and finely chop them with the apricots and figs. Heat the white wine, remove from heat, and soak the dried fruits in it. Pour poultry broth over until a firm mixture forms. Mix in ground cinnamon and allspice, season with salt. Wash the turkey breast, pat dry, season with salt and pepper, and cut a pocket on one side. Open the breast like a book, spread the filling inside, fold back, and secure the opening with toothpicks. Wrap the breast tightly with bacon slices. Heat clarified butter in a roasting pan and place the breast in the hot butter. Add a little poultry stock, crush peppercorns, and add bay leaves. Cover the pan and roast in the preheated oven for 1 hour, basting occasionally with pan juices. Meanwhile peel and quarter onions; wash bell peppers, halve them, remove seeds, and cut into large pieces. Peel potatoes and cut into large chunks. After an hour, open the pan, add vegetables on the side, and roast another 30 minutes until crisp. If needed, increase temperature to 250°C (480°F).

2. 2.

   Remove the meat from the pan, slice it, and serve with the vegetables arranged together on a plate.