Finding recipes to please all diners on Christmas Day is a difficult challenge. We always look for simple, rich and colorful recipes. Povre meat is usually a fairly frequent choice, but it is important End of the year. It takes its elaboration time, but the result is worth it and the good thing is that you can do both the filling and the preparation of the turkey breast roll in advance and put it in the oven the day you are going to serve to cook it. Surely the whole family is delighted with this dish, so keep reading and discover with us how to make turkey breast stuffed for Christmas.
| 🚻 4 Diners | 🕘 2h 30m | 🍵 Main | 🤯 Disturbance Platter |
| Ingredients to make turkey breast stuffed for Christmas: |
| 2 purple onions 2 carries 6 tablespoons of olive oil 50 grams of raisins sweet 1 pinch of salt 1 pinch of freshly ground black pepper 1 tablespoon of maicena 2 large oranges 3 tablespoons soups of grains of grenade |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make turkey breast stuffed for Christmas:
1. Prepare the filling of turkey breasts for Christmas. To do this, peel the onions and cut them in Juliana. With a vegetable peel, peel the carrots, wear them in half and, in turn, cut them in two to make small and fine canes.
2. Heat in a pot or pan three tablespoons of olive oil and add the onions in julienne. Kitchen over low heat for 15 minutes, removing from time to time.
3. Add the carrots, keep cooking over low heat another 15 minutes and stirring occasionally. At the end of cooking add a little salt and pepper. Remove from heat. If you prefer, you can add apples, mushrooms, bacon, raisins …
4. While onion and carrots are poached, cut the hits into small pieces and fille the peeled pistachios. These ingredients are widely used when making stuffed turkey, so they fit perfectly in this stuffed turkey breast recipe. However, if you don like you, you can omit them.
5. incorporates raisins, ears and pistachios chopped to the onion and poached carrots. Mix well and reserve the filling.
6. Now prepare turkey breasts to proceed to fill them. So, make them a cut and open them in the form of a book. To do this, cut the breast on the lower part with a sharp knife and without reaching the end. You have to leave a fatter part on top of it.
7. Open with your hand that thicker part and put the knife again where you had left the cut, but pull towards the thickest part so that it is also left in half without reaching the end.
Trick: You can also start the cut from the top and finish by the below, as you will be given.
8. Do the same with all breasts. Drive them well and applaud them with a kitchen wooden deck giving soft blows. Salpiment to taste.
9. Put turkey breasts overcome a little, on top of the other, to be able to form a larger flesh. Then, place the filling on the turkey breast, as shown in the image.
10. Rolle the breasts along so that a large roll is. Once the stuffed turkey roll is ready, hold it with kitchen thread to prevent the filling from getting out.
11. Press the oven at 200 ºC. Meanwhile, give a little the rulo to be crispy on the outside and juicy inside. Thus, put in a pan three tablespoons of olive oil over high heat. When it is hot, put the turkey breasts stuffed in the oil and Dora on all sides.
12. Place the stuffed turkey breast in a source suitable for the oven, laugh with the chicken broth and sweet wine. Bake with heat up and down to 200 ºC for 50 minutes, opening the oven every 10 minutes, watering the breasts with the cooking broth itself and turning them so that they are not dry. You can wear homemade chicken broth so that the meat is more tasty
13. Peel oranges and cut them in fine slices. Put them around an elongated fountain and deposit on them some grains of Granada. Remove the meat from the oven and cut the kitchen thread with scissors. Put the breast on the source and serve right away. You can also serve the stuffed turkey breast accompanied by another salad, such as the Waldorf salad.
14. collect the remaining broth of the cooking of the breasts and put in a small pan on the fire. Dilute the cornstarch in a little water, add to the broth and remove until it thickens. You will have a delicious and ideal sauce to accompany the flesh.
15. Serve the sauce in a separate saucera so that each diner is served to their liking. And ready! You know how to make turkey breast stuffed for Christmas and a simple trick to take advantage of the excess broth and get a delicious sauce. Although it is a long process, it is simpler and more economical than preparing the traditional Christmas stuffing turkey.
