Ingredients for 6 people:
- 1.5 kg turkey breast (it is best to have the butcher prepare a rolled roast for filling)
- 1 pinch of salt and pepper
For the filling:
- 200 grams of cream cheese
- 0.5 bunch of basil
- 150 grams of hazelnuts
- 150 grams of cranberries, dried
- 1 pinch of salt and pepper
For the orange and cinnamon sauce:
- 2 pieces of oranges
- 125 ml poultry stock
- 1 cinnamon stick
- 1 pinch of salt and pepper
- 1 pinch of sugar
1. Squeeze oranges
First cut the oranges in half and squeeze them using a citrus press.
2. Orange and cinnamon sauce
For the orange-cinnamon sauce, put the orange juice together with the cinnamon stick and the poultry stock in a saucepan, bring to the boil and simmer for 5 minutes. Finally, season with salt, pepper and a pinch of sugar.
3. Prepare the cream cheese filling
For the filling, first put the cream cheese in a bowl and stir until smooth with a fork.
4. Complete the filling
Then wash the basil, roughly chop it and mix it with the hazelnuts and cranberries with the cream cheese. Then season with salt and pepper.
5. Fill the roll roast
Preheat oven to 175 degrees.
Place the turkey roast on a work surface, sprinkle with salt and pepper and spread the cream cheese filling on top. Then roll up the whole thing from the broad side and wrap it tightly with kitchen thread.
6. Pour the sauce over the roll roast
Now place the turkey roast on a greased baking sheet, pour the orange and cinnamon sauce over it and fry in the preheated oven for about 90 minutes.
7. Serve the roast
Then take the roast out of the oven, cover with aluminum foil, let rest for about 5 minutes, then cut into slices and serve.
Tip:
Serve with steamed vegetables such as broccoli.
