Turkey Roast with Cherry Filling
Turkey roast with cherry filling is a recipe featuring fresh ingredients from the turkey category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 Turkey breast fillet
- 1 Turkey schnitzel (150 g each)
- 1 Egg white
- Salt
- 30 ml cold heavy cream
- 1 Lime
- 100 g cherries
- white pepper
- nutmeg
- 4 tbsp Vegetable oil
- 4 red onions
- 150 ml dry white wine
- 25 g butter
- 30 g poppy seeds
Instructions
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1.
Carefully cut a pocket into the turkey breast with a sharp knife, but do not pierce through the meat.
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2.
Cut the turkey schnitzels into pieces and freeze for 10 minutes. Then blend them in batches with the egg white and salt until smooth. Stir in the cream and continue blending for a few seconds until a homogeneous mixture forms. Chill the filling.
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3.
Peel the lime, separate the segments, and finely chop. Wash, drain, and pit the cherries. Mix the cherries and lime pieces into the meat filling, seasoning with salt, pepper, and nutmeg.
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4.
Preheat the oven to 170 °C fan‑forced. Stuff the pocket of the turkey breast with the filling, close the opening with a toothpick, and tie the roast with kitchen twine. Rub with salt and pepper, then sear all sides in hot oil.
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5.
Peel the red onions and quarter or eighth them depending on size. Place the roast and onions in a roasting tin or casserole dish and bake for about 30 minutes. Then pour in the wine, spoon the liquid over the roast, and continue baking for another 40 minutes, basting occasionally with the pan juices.
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6.
About 10 minutes before the end of cooking melt the butter, stir in the poppy seeds, and brush the meat with this mixture.
