Turkey breast with chorizo, roasted fingerling potatoes with a pepper compote.
Vegetables and Fruits, Poultry
Turkey breast stuffed with chorizo sticks served with a fingerling potatoes baked with a piperade flavored with thyme and garlic.
IngredientsRecipe for 4 persons
For the turkey breast stuffed with chorizo
For the potato and red pepper side
- Salt and pepper
- Vegetable oil
- Olive oil
Preparation time: 60.00 min
Preheat your four at 400.00 °F
- General preparation
Cut small sticks of chorizo. Chop the onion. Thinly slice the peppers. Cut the tomato into cubes. Chop garlic and thyme leaves. Cut the fingerling potatoes into slices and toss with a drizzle of olive oil to prevent oxidation.
- For the stewed peppers
Sweat the onion in a pan with a drizzle of olive oil over medium heat. Add peppers, garlic, tomatoes and thyme. Season with salt and pepper and let stew until the vegetables are tender.
- Fingerling potatoes preparation
Place the sliced potatoes on aluminum foil, season with salt and pepper. Top with stewed peppers, close the foil and bake for about 30 minutes.
- Turkey breast preparation
Make an incision in the center of the turkey breast lengthwise, and insert a stick of chorizo. Brown the turkey breasts in a hot pan with a drizzle of vegetable oil for about 2 minutes per side. Transfer into a baking sheet and finish cooking in the oven until the inside temperature reaches 74°C (165°F), about 12-15 minutes. Let stand 5 minutes before slicing in half with an angle.
- To serve
On your plate, transfer the potato content to a ring mold then place the turkey breast on top.
Use a honing rod to help keep your knives razor sharp, it will help when making the incision to stuff the turkey.