FR
EN
About
Contact
Français
English
Recipes
Articles
Recipes
Articles
About
Contact
Sitemap
Legal notice
conception
Home
Our recipes
Leeks
Turkey breasts stuffed with prunes and apricots
Author:
Les Cultures de chez nous
Share
Preparation
Baking
60
Portions
6
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
1,5 kg (3 pounds) of turkey breast
12 prunes sliced into large chunks
12 dried apricots sliced into large chunks
750 ml (3 cups) of dry white wine
2 finely chopped celery stems
1/2 package (1 1/2 cup) of Les Cultures de chez nous sliced leeks
30 ml (2 tablespoons) of butter
120 gr (4 oz) of cream cheese
250 ml (1 cup) of croutons
125 ml (1/2 cup) of harshly chopped cashew or walnuts
Salt and pepper
2 ml (1/2 teaspoon) of rosemary
2 ml (1/2 teaspoon) of sage
5 ml (1 teaspoon) of thyme
22 ml (1 1/2 tablespoon) of chicken broth
Sauce
150 ml (5 oz) of beef consomme
45 ml (3 tablespoons) of cornstarch
375 ml (1 1/2 cup) of 15% cream
Salt and pepper
Find our bag in your
local grocery store
This week's specials
Turkey breasts stuffed with prunes and apricots
From
Oct 08
to
Jan 01
Preparation
Soak prunes and apricots into 500 ml (2 cups) of white wine for 1 hour. Cook at medium heat for 15 minutes. Set aside.
Preheat oven at 375 °F (190 °C). Cook celery and Les Cultures de chez nous sliced leeks in butter for 2 to 3 minutes. Add 250 ml (1 cup) of white wine and reduce of three quarters at high heat. Slice cheese into large chunks and add to the mixture. Stir until cheese melts.
Remove prunes and apricots and add to stuffings with croutons and nuts. Salt, pepper and add seasonings left. Incise turkey over its lenght to form a pocket. Stuff turkey with cheese and dried fruits mixture. Fold down 2 sides and tie up each 2 inches (5 cm).
Brush turkey with chicken broth and cook for about 1 hour 45 minutes, so about 30 minutes per pound. Remove turkey from pan and cover with aluminium paper. Cool down while preparing the sauce. Slice turkey and serve with sauce.
Sauce:
Pour liquid from prunes and apricots soaking into roasting pan. Well scrape its bottom and bring to a boil at high heat. When liquid is half reduced, add consomme. Set sauce in a sieve. Dilute cornstarch into cream and add to the sauce. Salt and pepper. Cook at low heat until sauce thickers.
Chef's notes
Was it good?
View comments
0
(
0
ratings
)
Evaluate this recipe
0
Comment:
Submit
Thanks for your evaluation!
An error occurred during the evaluation
Other tasty recipes
Turkey breasts stuffed with prunes and apricots
-
1 h
6
Pour toi : concours, recettes et articles frais préparés.
Cooking
Appetizers
Main meals
Side dishes
Brunch & breakfast
Desserts
For inspiration
Articles
Leeks vs onions
Stay in touch
Facebook
Instagram
YouTube
About
Contact
©
Les Cultures de chez nous
, 2018 - All rights reserved
Sitemap
Legal notice
Created by