Turkey round stuffed with mushrooms and Iberian ham

We are already in the middle of Christmas so today we bring you an ideal recipe for these holidays or for any celebration, it is done very easily and although we are going to leave you a stuffed version, feel free to change it for another one that you like more, easy recipe , healthy and very, very rich.

Ingredients: 6-8 people.

Time: 45 minutes

Difficulty: medium

• 2 open turkey breasts

• 200 g of mushrooms or any mushroom

• 1 onion

• 1 garlic

• 50 g of Iberian ham in cubes

• 20 g sultanas

• 10 g of pine nuts

• 200 ml of chicken broth

• Extra virgin olive oil

• Black pepper

• Salt

For XP reduction:

• 200 ml of Pedro Ximénez

• The juice from cooking the turkey

• Juice of 1 orange

• 30 g of brown sugar

Preparation:

1. We have to ask the butcher to open the breasts as wide as possible. Season with salt and pepper on both sides and reserve.

2. Peel the cap of the mushrooms and chop them very finely, set aside.

3. Peel and chop the onion and garlic. Put a frying pan on the fire with a splash of extra virgin olive oil and add the garlic once golden, add the onion and fry over medium-high heat for 5 minutes, then add the mushrooms and sauté. We booked.

4. Cut the Iberian ham into very small cubes.

5. Season the turkey breasts with salt and pepper on both sides and place them with the inside facing up. Cover with the onion and mushrooms, then distribute the Iberian ham cubes, add a handful of raisins and pine nuts. We close the breasts respecting their original shape and tie them with a rope for food use.

6. Put the Excellent pressure cooker on and add a splash of extra virgin olive oil. We brown our breasts on both sides. Let's pour the broth, close the pot, set the pressure to 2 and cook for 15 minutes after the spout comes out.

7. Once ready, remove the breasts and place them on a baking tray.

8. Before putting the breasts in the oven we are going to prepare the Pedro Ximenez reduction, to do this we strain the broth that we have from cooking the breasts in a saucepan and add the rest of the ingredients. Put on medium-high heat and let reduce until you get a thick sauce.

9. Paint the turkey breasts with the reduction and pour over it until it's all gone. Introduce the breasts in the oven preheated to 180 ºC heat up-down for 20 minutes.

10. We slice to serve.

Photography and recipe by MJ .

Comment 1

Petra Muñoz on

Vivo gran parte del año en el campo. He echo la receta con pechuga de pavo, de los que cría mi hermana Inmaculada en su cortijo, le he tenido que poner un poco más de tiempo en la olla de presión, pero ha sido un lujo de sabor y color. No ha sido difícil. Muchas gracias.

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