Stuffed turkey breast


turkey breast (fillet) – 500 grams of
sausage boiled (Mortadel) – 100 g
beef, minced – 100 grams of
sausage of pork, minced – 50 g
Parmesan cheese, grated – 1/2 cup of
basil – 1 bunch of
pine nuts, peeled – 3 tbsp. tablespoons
wine Marsala – 1/2 cup
white pepper powder
vegetable oil – 3 tbsp. spoon
tomatoes, peeled and seeds and diced – 8 pcs.
Garlic – 2 cloves, cutting in half
the basil (leaves) – 1/3 cup
pine nuts, peeled – 2 tbsp. tablespoons
ground black pepper


Cooking method:

Turkey breast cut in half horizontally, but not fully, and expand like an open book, add half the wine rules and stand for 1 hour in the cold.
Boiled sausage cut into cubes in a thick finger. Pork sausage mixed with beef, cheese, pine nuts, chopped basil and the remaining wine, salt and pepper.

Turkey breast with salt and pepper, put on it the prepared mixture with the addition of brusochkov sausage. The edges of the breasts connect, wrap it in foil, leaving the top open, lay on a baking sheet and bake in a preheated 200 ° C oven for 50 minutes until cooked.

To prepare the sauce, fry the garlic and butter until soft, add the tomatoes, put in 5 minutes, put the basil, pine nuts, salt and pepper, bring to a boil and reduce the heat to warm up for 5-10 minutes.

Turkey breast to remove from the oven, cool, remove foil, cut into fairly thin slices and serve with prepared sauce.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes:

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>