Turkey Roast with Vegetable Bread Dumplings

Ingredients

• 800 g turkey breast fillet
• Salt
• pepper from the mill
• 4 onions
• 2 EL oil
• 500 ml chicken broth (instant)
• 2 EL tomato paste
• 100 ml whipping cream
• 1 EL (stretched) starch
• 6 rolls (from the day before)
• 200 ml milk
• 2 Garlic cloves
• 1 red bell pepper
• 1 leek stalk
• 1 EL Butter
• 1 bundle chives
• 2 Eggs (size M)
• Salt
• Pepper

Instructions

1. 1.

   Rinse turkey breast, pat dry and season with salt and pepper. Peel onions and cut into wedges. Heat oil in a roasting pan. Brown the turkey all around. Add onions and roast together. Stir in broth with tomato paste and pour over. Bake in preheated oven at 180°C (gas: level 2-3, convection: 160°C) for 50 minutes.

2. 2.

   Meanwhile dice rolls into small cubes. Warm milk and pour over the rolls. Peel garlic cloves and press them in. Mix everything and let it soak.

3. 3.

   Quarter the bell pepper, clean and rinse. Clean leek and rinse. Dice pepper and leek very finely. Heat butter and sauté the vegetables. Rinse chives, shake dry and cut into fine ribbons. Add vegetables, 2/3 of the chives and eggs to the rolls. Season with salt and pepper. Mix thoroughly. With damp hands form 8 dumplings. Place dumplings in a steamer basket and steam over simmering water for about 15-20 minutes (keep pot covered). Or put them in boiling salted water and let cook on low heat for 12-15 minutes.

4. 4.

   Set turkey warm. Resolve the roasting liquid with a little water and strain into a saucepan. Add cream and bring to a boil. Whisk starch with a bit of cold water and stir into the sauce while whisking. Bring to a boil again and season with salt and pepper. Slice turkey and serve together with dumplings and sauce, sprinkled with remaining chives.