Turkey Fillet in Brat Tube with Pumpkin

Ingredients

• 600 g small Hokkaido pumpkin (1 small Hokkaido pumpkin)
• 1 Pomegranate
• 4 sprigs sage
• 1 kg turkey breast fillet (pre‑cooked; skinless)
• Salt
• Pepper
• 2 star anise
• 0.5 cinnamon stick
• 75 ml dry white wine
• 75 ml poultry broth

Instructions

1. 1.

   Halve the pumpkin, remove seeds and fibers, and cut into bite‑size cubes.

2. 2.

   Cut the pomegranate in half and carefully remove the seeds. Wash the sage, shake it dry, and roughly chop the leaves.

3. 3.

   Tie one end of the brat tube tightly. Rinse the turkey breast fillet under cold water, pat dry, season with salt and pepper, then place it in the brat tube along with pumpkin cubes, pomegranate seeds, spices, sage, wine, and broth. Seal the open end firmly, set on a baking tray, and pierce the tube several times with a fork.

4. 4.

   Bake the turkey roast in a preheated oven at 200 °C (fan 180 °C; gas: level 3) for about 1 hour.

5. 5.

   Increase the oven temperature to 220 °C (fan 200 °C; gas: levels 3–4) and bake everything for an additional 20 minutes until golden brown.