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Turkey breast roulade with apricot and hazelnut stuffing
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Ingredients
Apricot stuffing
- 1 garlic clove
- ½ eschalot (approx. 40 g)
- 20 g butter
- 80 g dried apricots
- 50 g raw hazelnuts
- 2 sprigs fresh flat-leaf parsley, leaves only
- 1 pinch salt, to taste
- 1 pinch ground black pepper, to taste
Turkey, potatoes and sauce
- 1 garlic clove
- ½ eschalot (approx. 40 g)
- 20 g butter
- 500 g water
- 1 tsp Chicken stock paste (see Tips)
- 6 small potatoes, well washed, cut into halves
- 2 skinless turkey breasts
- 20 g dry white wine
- 20 g plain flour
- 1 tbsp Dijon mustard
- 1 - 2 pinches salt, to taste
- 1 - 2 pinches ground black pepper, to taste
- Nutrition
- per 1 portion
- Calories
- 18906.3 kJ / 4518.7 kcal
- Protein
- 516 g
- Carbohydrates
- 155.1 g
- Fat
- 191.4 g
- Saturated Fat
- 54.6 g
- Fibre
- 21.8 g
- Sodium
- 1640.8 mg
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