Stuffed turkey breasts

Recipe steps

First, we prepare the filling that we will use for stuffing. We take minced meat, salt it, add ground pepper, a bit of grated nutmeg, one small egg, a tablespoon of heavy cream, and mix everything thoroughly. Finally, we stir in small pieces of liver.

We can adjust the spices according to our preferences. Mix well again. If we are grinding the meat ourselves, we can also grind the liver together with the meat.

Using a long, sharp knife, we carefully create a pocket in the turkey breast, trying to make it as large as possible without cutting through the meat. We fill the pocket with the filling and secure the opening with a long metal needle; alternatively, we can use a skewer or toothpicks.

We salt the surface of the meat and can also add a spice mixture meant for poultry. We place it in a roasting pan, into which we have previously poured a little oil, and also add a bit of water. We cover the roasting pan or cover it with aluminum foil and place it in the preheated oven.

We roast slowly, removing the lid at the end, occasionally basting the meat with the drippings, and making sure that the meat does not get burnt.

We then slice the meat and serve it with various prepared potatoes (I had mashed). We add a bit of drippings on the plate under the meat. Once cooled, it is also great for making various cold platters.

In the minced meat filling, we can add other ingredients instead of liver, such as pieces of salami or bacon, peas, mushrooms, or carrots.