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Recipes turkey roast with pesto filling

Chicken Pesto Roll-Ups Recipe - Easy Stuffed Chicken (June 2019).


Great main course for a delicious autumn meal: turkey roast with pesto filling. It's easy with this recipe.


For the roast:

  • 2 cloves of garlic
  • 600g onions
  • 2 tablespoons butter
  • 1.2 kg turkey breast (to cut into a roll roast)
  • salt
  • pepper
  • 3 tablespoons green pesto (glass)
  • 1 tbsp oil
  • 400 ml poultry stock
  • 1 bay leaf

For the lenses:

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  • 1 clove of garlic
  • 300 g of red lentils
  • 2 tablespoons oil
  • 300 ml vegetable stock
  • 150 g of whipped cream
  • Peel of 1/2 organic lemon
  • 1 pomegranate
  • 2 stems of parsley

Peel 1 garlic and onions. Finely dice the onions, cut the rest into slices. Finely chop garlic. Heat 1 tbsp butter, sauté onions and garlic, remove from heat. Preheat oven to 180 degrees.

2 Wash meat, dab dry, season with salt and pepper. Spread meat with pesto, spread onion mixture. Roll up the roast. Wrap tightly with kitchen yarn and tie.

Heat 3 1 tbsp butter and 1 tbsp oil. Fry in it all around. Add onion slices and sauté. Put everything in a roasting pan, deglaze with stock, add bay leaf. Cover and cook in the oven for about 1 1/4 hours.

Peel garlic, chop. Rinse the lenses. Heat oil, sauté garlic. Add the lentils, deglaze with the stock and cream. Add the lemon zest, season with salt and pepper. Cook for 8-10 minutes over low heat. Halve the pomegranate, trigger the seeds. Wash parsley, chop. Roast the pomegranate seeds for 8 minutes and continue to cook for 8 minutes. Put the parsley under the lentils. Taste and serve everything.

Is not the food ready yet? Play our biplane game "main dishes":

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