STUFFED TURKEY BREAST WITH ROASTED CARROTS AND GRAVY

Christmas is almost here, a time of celebration in which people usually are gathered together to have a great Christmas dinner together. A good wine to pair with this special night dinner is key. Here is a great Christmas recipe to pair with Cono Sur Sauvignon Blanc.

Ingredients:

1 kg of turkey breast with skin

1 tablespoon butter

Juice of ½ orange

Salt and pepper to taste

Pinch of chopped or dried sage

 

For the filling

3 tablespoons of breadcrumbs

1 tablespoon butter

¼ onion, minced

½ teaspoon chopped or dried sage

½ teaspoon chopped or dried thyme

1 tablespoon of chopped parsley

 

For the gravy

1 cup of chicken broth

1 cup of wine bank

1 bay leaf

Salt and pepper to taste

Drizzle of olive oil

1 tablespoon flour to thicken

 

For the carrots

8 carrots

2 tablespoons olive oil

Salt and pepper to taste

Mustard

Orange juice and zest

1 tablespoon of honey

Pinch of tarragon

 

Preparation:

For the turkey stuffing. Sauté the onion with butter for 6 minutes or until it is translucent. Meanwhile, in a bowl mix the breadcrumbs with the herbs, season and add the onion. Stir well and reserve until cool

For the turkey. Preheat the oven to 200 C. Open each breast like a butterfly and put its flat side on a cutting board, cover with plastic wrap and flatten a little more so that it is as thin as possible. Take out the plastic and put the filling in the center of each breast and carefully roll it outwards, tying it with a rope so that it is well attached.

Put each of the breasts in a suitable baking dish. In a bowl mix the butter at room temperature and add salt, pepper and sage. Rub the seasoned butter over each turkey breast and into the skin until well seasoned.

Cover with aluminium foil or silver paper and bake for 1 hour brushing the orange juice every 30 minutes over the turkey. Remove from the oven and reserve for a few minutes before cutting.

Transfer the turkey breasts to a cutting board and reserve the cooking juices, deglazing with the white wine. Pour this mixture into a pot and add the chicken broth and cook until reduced by half add flour to thicken. Turn off the heat before reaching the desired texture so that it does not continue to harden. Strain and add back to the pot to dilute a little more. Serve warm with the chopped turkey.

For the carrots. In a baking tin prepared with parchment paper, put the carrots. In a bowl mix all the ingredients for the marinade, stir well. Brush each carrot with the mixture and bake for 40 minutes or until golden and the center is soft when pierced. To serve.

Enjoy!