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Stuffed Turkey Breasts

Meat A- A+

Preparation Time: HIGH
Cost: MEDIUM
Serves: 4

INGREDIENTS:

  • Stuffing:
  • 50g Carrots
  • 50g Courgette
  • 30g Plums, pitted
  • 20g Dates, pitted
  • 10g Ground Walnut Kernel
  • 20g Raisins
  • 1 Egg
  • 1dl Gallo First Crop 2016-2017
  • Meat:
  • 800g Meat
  • 2dl Gallo First Crop 2016-2017
  • Q.b. Salt
  • Q.b. Pepper

PREPARATION:
Stuffing:
Laminate the carrots and the courgettes.
Mix the fruits and nuts and the egg in a bowl.

Meat:
Butterfly breasts open to lay flat.
Place the carrot and courgette strips inside.
Add the fruits and nuts and egg mixture.
Close the turkey breasts and tie using string.

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