Stuffed Turkey Breast with feta and parsley

Ingredients for Stuffed Turkey Breast with feta and parsley

Instructions for Stuffed Turkey Breast with feta and parsley

To prepare the Stuffed Turkey Breast with feta and parsley recipe, please follow these instructions:

The parsley thoroughly rinsed, and chopped. Feta cut into smaller pieces.

Cutting a "Pocket" on the fattest place in the Turkey Breast, and feta + parsley put into the "Pocket". Volume of cotton yarn around the Turkey Breast, and lace the well to, so the stuffing from falling out.

Turkey Breast Brown in margarine on a sautépande in 4 min at high heat.

Sprinkle with salt and pepper. Add the water and cook the Turkey Breast on a low heat and under the lid for about 40 min-turn on and off. Then remove the roast and let it rest for about 10 minutes.

Sauce: Finely chop and add juices Champignonmerne together with white wine. Småkoger a couple of minutes, add the sour cream and season with salt and pepper.

Oven-baked potatoes: Potatoes peeled and cut into both added in a large bowl. olive oil, salt, pepper and Greek barbecue spice is poured over and it's all mixed well. Put in a roasting pan lined with baking paper and bake in the oven at 200 degrees c. alm. oven in 45-60 minutes, turn over, if desired. along the way.

Remove cotton yarn from roast and cut the meat into slices. Serve with homemade potato wedges.

Tips:
Change with Sun-dried tomatoes and garlic instead of feta.