Stuffed Turkey Breast with Paprika Puree

For the stuffed turkey breast, cut the meat to make a large cutlet. Season with salt and pepper. Top the cutlet with prosciutto, crumbled feta cheese, sliced olives and season with rosemary. Roll up tightly and tie with spaghetti.

Heat a little oil and butter in a frying pan and brown the turkey breast on all sides. Place the roasting tin in the preheated oven and roast at 180 °C for approx. 20 minutes, meanwhile keep pouring soup over it. Wrap the stuffed turkey breast in aluminum foil and keep warm.

For the bell pepper puree, peel and finely chop the shallots. Wash and halve the peppers, removing the stalk, seeds and white membranes. Cut the peppers into pieces. Heat the butter in a saucepan and sauté the shallots until golden. Add the peppers and sauté. Deglaze with white wine and add soup. Season with thyme and salt and simmer. Puree with a hand blender and stir in the cream. Bind the bell pepper puree with some ice-cold butter flakes.

Remove the splits from the stuffed turkey breast, cut into slices and serve with the paprika puree.

Preparation Tip:

You can also top the stuffed turkey breast with bacon slices, blanched spinach leaves and mountain cheese.

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