Today we offer you an ideal recipe for the pre-Christmas period. Turkey, in fact, is a real classic, especially if stuffed! We have chosen the one stuffed with plums and pine nuts, for a pleasantly sweet and elegant taste. Be careful, however, not to exaggerate with the filling: the key is balance!
Ingredients for 8 people:
1 kg turkey breast
1 sheet of rectangular puff pastry
2 tablespoons of plum jam
100 g pitted prunes
1 tablespoon of pine nuts
1 tablespoon mustard
Salt and pepper
Prepare the filling. Cut the onions into thin strips (julienne style) and put them in a hot pan with a little oil; brown over low heat for about half an hour. Season with salt and pepper. Remove the onions from the pan when they are transparent and set them aside.
Take the turkey breasts, cut them in the middle and “open” them. Spread the onions and plum jam on top of the turkey, then add the chopped plums and pine nuts. Make sure everything is well distributed. Close the turkey breast as if it were a roll.
Roll out the pastry, add a tablespoon of mustard in the centre and put the turkey breast on top. Wrap the breast with the puff pastry and brush the entire surface of the puff pastry with beaten egg. Turn the roll upside down so that the closing of the puff pastry is facing downwards, remembering also to close the edges well. Brush also this side of the puff pastry with the egg. Place the breast on a baking tray.
Bake the turkey breast in a preheated oven at 200º for about 35-40 minutes. When it is ready, let it rest for 15 minutes before cutting and serving.
Wines to match
The bouquet of this wine offers delicious notes of Golden apple, honey and dried fruit, while in the mouth the taste is savoury and fresh, full-bodied and persistent.