Stuffed Pearl Turkey Breast
Pearl turkey breast is only about 1 % fat and 20 % protein – an ideal dinner option. The dish features a savory filling of spring onions, mushroom powder, sauerkraut, caramelized shallots, grated beetroot, juniper berries, bay leaf, cloves, and optional sweetener, served with a dollop of sour cream.
Ingredients
- 1 Spring onion
- 0.5 tsp porcini mushroom powder
- 250 g pearl turkey breast fillet (2 fillets)
- Salt
- Pepper
- 400 g fresh sauerkraut
- 40 g large shallots (1 large shallot)
- 150 g beetroot (1 beetroot)
- 2 tsp Rapeseed Oil
- 4 juniper berries
- 1 bay leaf
- 1 pinch ground clove
- liquid sweetener (optional)
- 20 g Sour cream (1 tbsp)
Instructions
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1.
Wash, trim, and slice the spring onion into thin rings; mix with porcini mushroom powder in a small bowl.
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2.
Rinse the turkey breast fillets, pat dry, and cut a horizontal pocket into each.
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3.
Rub salt and pepper inside and out of the fillets, fill with the onion–mushroom mixture, and secure pockets with toothpicks.
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4.
Drain the sauerkraut in a sieve. Peel, halve, and slice the shallot into fine strips.
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5.
Wash, peel, and grate the beetroot on a box grater or use rubber gloves to avoid staining; alternatively, grate onto a plate.
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6.
Heat 1 tsp oil in a pot or skillet and sauté the shallots until translucent. Add grated beetroot and cook briefly.
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7.
Add drained sauerkraut, juniper berries, and bay leaf; cover and simmer over medium heat for about 20 minutes.
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8.
Meanwhile, heat remaining rapeseed oil in a non‑stick pan. Cook the turkey fillets over medium heat for 10–12 minutes on each side. Season the sauerkraut with salt, pepper, clove, and optional sweetener. Plate the fillets with a spoonful of sour cream and serve.
