Stuffed Turkey Breast with Ham and Broccoli

Ingredients

• 1 kg turkey breast fillet (ask butcher to make a pocket)
• 40 g clarified butter
• Salt
• Pepper
• 0.5 l poultry stock (from carton)
• 500 g broccoli
• 200 g cooked ham (sliced)
• 2 onions
• 1 tbsp oil
• 1 egg
• 125 g whipping cream
• 1 tbsp fresh thyme
• Salt
• Pepper

Instructions

1. 1.

   Wash turkey breast, pat dry and season inside and out with salt and pepper. Preheat oven to 180°C.

2. 2.

   For the filling wash broccoli, cut into florets and blanch in boiling salted water for about 3 minutes. Drain, shock in cold water and let drain. Peel onions, finely chop and sauté half of them in oil until translucent. Beat egg lightly with fork. Slice ham into wide strips.

3. 3.

   Gently mix broccoli, ham, sautéed onions and half the thyme; season lightly with salt, pepper heavily, then fold in beaten egg. Stuff mixture into turkey breast and tie with kitchen twine. Heat clarified butter in a roasting pan and sear turkey breast on all sides. Add remaining onions, place pan in preheated oven and roast for about 1 hour 15-30 minutes, adding stock occasionally.

4. 4.

   Remove roast, wrap in foil and keep warm. Strain the pan juices through a sieve into a pot and reduce to half. Add cream and reduce again, bind if needed, season with salt and pepper. Slice roast, serve with cream sauce and sprinkle remaining thyme.