Cranberry stuffed turkey breast
This turkey fillet is filled with cranberry compote and flavored with pesto. Then it’s covered with phyllo dough and baked until it’s done and the crust is crunchy.
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- baking plate
- Pastry brush
Ingredients
- 4 turkey breast
- 8 tablespoons Cranberry compote homemade is delicious
- green pesto
- 20 sheets phyllo dough
- olive oil
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to 180 degrees Celsius.
- Place the turkey breast on a board.
- Gently slice into the breast until you're about ¾ through.
- Fill the cavity with cranberry compote.
- Smear the outside of the turkey with some pesto.
- Repeat for each turkey breast.
- Take a sheet of phyllo dough and smear with olive oil.
- Take a second sheet, smear with oil and put it on the first sheet.
- Repeat this until you've got a package of five sheets.
- Lay one stuffed turkey breast on the phyllo dough and roll the dough around the turkey, so you get a package.
- Brush the outside with some olive oil.
- Repeat for all the sheets and turkey breast.
- Put on a baking plate.
- Roast the turkey breast for about 50 minutes in the oven.
Nutrition
Calories: 1117kcal | Carbohydrates: 62g | Protein: 175g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 421mg | Sodium: 2074mg | Fiber: 2g | Sugar: 12g | Vitamin A: 169IU | Vitamin C: 1mg | Iron: 7mg
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