Main courses

Turkey stuffed with garlic cottage cheese and exploded potatoes

Made by:

Ingredients

For 4 persons

4 pcs
big potatoes
10 dkg
Mizo lactose-free butter
10 dkg
Mizo lactose-free Trappist cheese
2 gerezd
garlic
to taste
salt
taste
ground pepper
1 bouquet
parsley green

to the meat

1 kg
turkey breast
25 dkg
Mizo lactose-free cottage cheese
15 dkg
Mizo lactose-free Trappist cheese
2 tablespoons
dried marjoram
2 tablespoons
dried oregano
2 tablespoons
dried basil
2-3 cuts
garlic
1 whole
egg
2 dl
thick tomato juice
1 small box (14 dkg)
tomato puree
1 tablespoon
honey
to taste
salt
to taste
ground pepper

on the top

Instructions:

 

Wash the potatoes well and cook until soft.
Mix half of the green spices, eggs, grated cheese and half of the grated garlic with the curd. Wash the meat and cut pockets in it in several places. Mix the remaining green spice to the tomato puree, the other half of the grated garlic, then add salt and pepper. Stuff the cottage cheese cream into the pockets of the meat, put 1 teaspoon of tomato puree on each layer. Mix the remaining spicy puree with the honey, the tomato juice, then pour it over the meat. Sprinkle with grated cheese and bake covered in a 180 degree oven for approx. 25 minutes.
Put the potatoes in a heat-resistant dish and smash them with a potato press. Mix the butter, grated garlic, add the chopped parsley, salt, pepper, and spread it abundantly on each potato. Sprinkle with grated cheese. When the meat is baked for approx. 25 minutes, remove the lid and put the potatoes in the oven as well. Bake them together for approx. 15 minutes, then serve the potatoes with the sliced meat.