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Stuffed turkey fillet with celeriac puree
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Ingredients
Directions
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Preheat the oven to 200 ° C. Do not cut the turkey fillets horizontally completely open. Flip them open to fill.
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Tear the leaves of spinach slightly smaller. Heat 1 tablespoon of butter, fry the mushrooms for 3 minutes and fry the spinach for 2 minutes. Let this mixture drain and cool.
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Sprinkle the turkey fillets with salt and pepper. Divide the spinach mixture and the feta over them and fold them closed.
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Wrap the stuffed fillet in bacon and fix it with kitchen yarn or sticks.
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Heat the oil in an ovenproof pan or roasting pan, fry the filled fillets around light brown and put them in the middle of the oven for 20 minutes.
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In the meantime, cook the potatoes with the celeriac in 20 minutes. Drain and puree with the milk, salt and pepper and the rest of the butter.
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Serve the filled turkey fillets with the potato-celeriac puree.
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Nutrition
550Calories
Sodium0% DV0g
Fat42% DV27g
Protein92% DV46g
Carbs9% DV27g
Fiber0% DV0g
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