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Cabbage-wrapped Turkey Breast with Dijon Sauce and Roasted Root Vegetables https://www.metro.ca/userfiles/image/recipes/poitrine-de-dindon-en-papillote-de-chou-7128.jpg PT25M PT1H00M PT1H25M
Preheat oven to 375°F (190°C). Blanch cabbage 2 minutes in a pot of boiling salted water. Take out of water and pull off outer leaves without tearing them. If they don’t come off easily, return cabbage to boiling water. Reserve leaves. Over medium heat, pan-fry mushrooms, carrot and bacon in butter 4 – 5 minutes. Remove from heat, add hot sauce and set aside. Slit turkey breast to make a pocket. Salt and pepper pocket. Lay 7 – cabbage leaves flat, overlapping a little, and lay breast on them. Stuff breast with bacon mixture. Season with celery salt and roll up in cabbage leaves. Set aside. Slice remaining cabbage into thin strips and spread over the bottom of a casserole dish. Add chicken broth. Lay roll on cabbage, cover and roast for 45 – 60 minutes, depending on thickness, until meat thermometer reads 180°F (82°C). In a large bowl, toss root vegetables with oil and thyme. Transfer to a baking sheet and roast 30 minutes. Remove cooked roll to a platter. Strain cooking liquid into a pot, reserving cabbage in a bowl. Bring liquid to a boil. In a bowl, work flour and butter into a paste. Stir paste into boiling liquid, and cook until sauce thickens. Remove from heat and stir in mustard. Slice turkey breast and spoon sauce over top. Serve with cooked cabbage and roasted vegetables.
4
1 boneless, skinless turkey breast (about 1 1/2 lb./700 g) 1 small savoy cabbage 1 Tbsp. (15 mL) Selection butter 1/2 cup (125 ml) minced button mushrooms 1/2 cup (125 mL) grated carrot 1 slice of Selection bacon minced Dash Tabasco or hot sauce celery salt to taste 1 1/2 cups (375 mL) chicken broth, hot 1 Tbsp. (15 ml) flour 1 Tbsp. (15 mL) Selection butter 2 Tbsp. (30 mL) Dijon mustard salt & pepper to taste 3 parsnips, peeled and cut into chunks 3 medium carrots, peeled and cut into chunks 2 turnips, peeled and cut into chunks 2 medium potatoes, cut into chunks 3 Tbsp. (45 ml) Selection olive oil 2 Tbsp. (30 mL) chopped thyme salt & pepper to taste
Cabbage-wrapped Turkey Breast with Dijon Sauce and Roasted Root Vegetables

Cabbage-wrapped Turkey Breast with Dijon Sauce and Roasted Root Vegetables

Rate this recipe
2 Votes
4
servings
0:25
Preparation
1:00
COOKING
1:25
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1
    boneless, skinless turkey breast (about 1 1/2 lb./700 g)
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    125 - 175 g, SELECTED VARIETIES

  • 1
    small savoy cabbage
  • 1 Tbsp.
    (15 mL)
    Selection butter
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    SELECTED SIZES SELECTED VARIETIES

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    SELECTION SOUR CREAM 500 ml or LACTANTIA FLAVOURED BUTTER 125 g

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    SELECTED VARIETIES OR 1.99 EA.

  • 1/2 cup
    (125 ml)
    minced button mushrooms
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    SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    grated carrot
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    $2.49 ea.

    340 g PRODUCT OF U.S.A.

  • 1
    slice of Selection bacon minced
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  • Dash Tabasco or hot sauce
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  • celery salt to taste
  • 1 1/2 cups
    (375 mL)
    chicken broth, hot
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  • 1 Tbsp.
    (15 ml)
    flour
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    1.24 kg SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    Selection butter
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    SELECTED SIZES SELECTED VARIETIES

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    SELECTION SOUR CREAM 500 ml or LACTANTIA FLAVOURED BUTTER 125 g

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    SELECTED VARIETIES OR 1.99 EA.

  • 2 Tbsp.
    (30 mL)
    Dijon mustard
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    SELECTED SIZES SELECTED VARIETIES


  • salt & pepper to taste
  • 3
    parsnips, peeled and cut into chunks
  • 3
    medium carrots, peeled and cut into chunks
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    PEELED BABY CARROTS

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    $3.49 ea.

    907 g PRODUCT OF ONTARIO

    ORGANIC RAINBOW MINI CARROTS

    ORGANIC RAINBOW MINI CARROTS

    $2.49 ea.

    340 g PRODUCT OF U.S.A.

  • 2
    turnips, peeled and cut into chunks
  • 2
    medium potatoes, cut into chunks
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    3 lb PRODUCT OF U.S.A., No. 1 GRADE

  • 3 Tbsp.
    (45 ml)
    Selection olive oil
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    1 L SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    chopped thyme

  • salt & pepper to taste
Imprimer ma sélection

Preparation

Preheat oven to 375°F (190°C).

Blanch cabbage 2 minutes in a pot of boiling salted water.

Take out of water and pull off outer leaves without tearing them. If they don’t come off easily, return cabbage to boiling water. Reserve leaves.

Over medium heat, pan-fry mushrooms, carrot and bacon in butter 4 – 5 minutes.

Remove from heat, add hot sauce and set aside.

Slit turkey breast to make a pocket. Salt and pepper pocket.

Lay 7 – cabbage leaves flat, overlapping a little, and lay breast on them.

Stuff breast with bacon mixture.

Season with celery salt and roll up in cabbage leaves. Set aside.

Slice remaining cabbage into thin strips and spread over the bottom of a casserole dish.

Add chicken broth.

Lay roll on cabbage, cover and roast for 45 – 60 minutes, depending on thickness, until meat thermometer reads 180°F (82°C).

In a large bowl, toss root vegetables with oil and thyme. Transfer to a baking sheet and roast 30 minutes.

Remove cooked roll to a platter. Strain cooking liquid into a pot, reserving cabbage in a bowl.

Bring liquid to a boil. In a bowl, work flour and butter into a paste. Stir paste into boiling liquid, and cook until sauce thickens.

Remove from heat and stir in mustard.

Slice turkey breast and spoon sauce over top.

Serve with cooked cabbage and roasted vegetables.

Source : Académie Culinaire

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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