Stuffed Turkey Breast with feta and parsley

Cook time: 0 min.
Servings: 4

Ingredients for Stuffed Turkey Breast with feta and parsley

		Greek barbecue spice
		Pepper
		Salt
0.5	dl	Olive oil
1	dl	White wine. dry
1	bundle	Parsley, fresh
100	g	Mushrooms
1000	g	Potatoes
150	g	Feta. 60i
3	tbsp	Crème fraiche 38%
30	g	Margarine
5	dl	Water
800	g	Turkey Breast

Instructions for Stuffed Turkey Breast with feta and parsley

To prepare the Stuffed Turkey Breast with feta and parsley recipe, please follow these instructions:

The parsley thoroughly rinsed, and chopped. Feta cut into smaller pieces.

Cutting a "Pocket" on the fattest place in the Turkey Breast, and feta + parsley put into the "Pocket". Volume of cotton yarn around the Turkey Breast, and lace the well to, so the stuffing from falling out.

Turkey Breast Brown in margarine on a sautépande in 4 min at high heat.

Sprinkle with salt and pepper. Add the water and cook the Turkey Breast on a low heat and under the lid for about 40 min-turn on and off. Then remove the roast and let it rest for about 10 minutes.

Sauce: Finely chop and add juices Champignonmerne together with white wine. Småkoger a couple of minutes, add the sour cream and season with salt and pepper.

Oven-baked potatoes: Potatoes peeled and cut into both added in a large bowl. olive oil, salt, pepper and Greek barbecue spice is poured over and it's all mixed well. Put in a roasting pan lined with baking paper and bake in the oven at 200 degrees c. alm. oven in 45-60 minutes, turn over, if desired. along the way.

Remove cotton yarn from roast and cut the meat into slices. Serve with homemade potato wedges.

Tips:
Change with Sun-dried tomatoes and garlic instead of feta.