Turkey breast stuffed with pistachios
1.5 kg open turkey breast in the shape of a book
2 red onions
60g apricot dried apricots
80g of dried blueberries
80g peeled pistachios
300ml chicken broth
200ml of sweet wine
1 tablespoon of corn flour
6 tablespoons olive oil
Peel the carrots and cut them into small, thin strips.
Peel the onions and cut them into julienne.
In a frying pan with 3 tablespoons of olive oil.
Add the onion and leave for 5 minutes.
Add the carrots and leave for 15 minutes. Season with salt and pepper.
We dice the apricots of the apricots.
Add the dried apricots, blueberries and laminated pistachios to the frying pan.
Preheat the oven to 200o.
Clean the turkey breast and season with salt and pepper.
We spread it on the counter and fill it up.
Roll the breast, tie it with cooking thread.
We put the breast through the frying pan to brown.
Place the breast on the baking sheet.
Add the broth and the wine.
We have been in the oven for about 40 minutes.
With the help of a cooking syringe, we water the breast with the cooking sauce. Let's leave for 20 minutes.
Peel the oranges, cut into slices and place on a tray with pomegranate grains.
Remove the breast from the oven and remove the thread.
Add to the orange tray.
Add the breast sauce to a small casserole with a little cornstarch diluted in water.
We can serve the breast with this sauce.