Stuffed Turkey Breast

Cook time: 0 min.
Servings: 4

Ingredients for Stuffed Turkey Breast

		Cotton yarn
		Dressing of cheasy a38
		Freshly ground pepper
¼	tsp	Coarse salt
1	kg	Potatoes
1	tbsp	Grape seed oil
100	g	Cheasy cream cheese naturel 6%
2	dl	Coarsely chopped oregano leaves
25	g	Finely chopped, Sun-dried tomatoes
500	g	Mixed green salad
900	g	Turkey Breast

Instructions for Stuffed Turkey Breast

To prepare the Stuffed Turkey Breast recipe, please follow these instructions:

Stir the sun-dried tomatoes and oregano along with the cheese. Season with salt and pepper.

Put the Turkey Breast in the "smooth" side and cut a pocket in the thick part of the meat. Fill your pocket with cheese mixture. Volume cotton yarn on the Turkey Breast, so it is kept down to a small fry.

Put the roast in a small roasting pan and sprinkle with salt and pepper. Set saucepan on a plate with wax paper so there is room for the potatoes.

The potatoes peeled and cut into both, dried, if desired. in a tea towel before you add the oil, salt and pepper. Turn around so everything is well blended.

Advantage potato boats on the baking plate and cook it all in the middle of the oven for about 1 hour at about 200 degrees c. alm. oven.

Goal after approx. 1 hour the temperature of a place without fill. It must be around 80 °. Take the roast out when it's finished, and let it rest covered for about 10 min. let the potatoes Cook on.

By server: Remote cotton yarn on the roast and cut it into slices. Serve the meat on a warm platter with potatoes and grease if necessary. cloud from the roasting pan on top of the meat.

Server salad and dressing on the side.