Roast Stuffed with Dried Fruit

The opportunity not to miss the recipe of the day is really delicious for all meat lovers! In anticipation of the Christmas holidays, I thought of offering you a colorful and captivating second course combining the savory roast with the sweet of dried fruit. Will I be able to keep you in suspense until the roast is cut?

Video of the Recipe

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Identity Card of the Recipe

  • 228 KCal Calories per serving
  • Ingrediants

    For the roll

    • 1 teaspoon of flavorings for roasts
    • Q.b. of pepper
    • Q.b. of salt
    • 40 g of walnut kernels
    • 100 g of dried apricots
    • 100 g of dried plums
    • 200 g of fresh bacon
    • 800 g of turkey breast

    For the cooking

    • Optional: a drop of balsamic vinegar glaze
    • 1 teaspoon of honey
    • A few sage leaves
    • Q.b. of salt
    • Q.b. of water
    • 150 ml of dry white wine or Marsala wine

    Materials Needed

    • Pot with a diameter of 24 cm
    • Lid
    • Chopping board
    • Knife
    • Bowl
    • Rubber bands or kitchen twine

    Preparation

    1. Soften the dried fruit (apricots and plums) in lukewarm water for at least half an hour.
    2. Meanwhile, coarsely chop the walnuts and toast them in a pan to develop their aroma.
    3. Drain the dehydrated fruit from soaking and cut it into small pieces.
    4. Roll out the turkey steak, then season with salt, pepper and flavor with the spice mix for roasts.

    Did you know that
    To prepare this recipe, you can use other types of dehydrated fruit (eg dates) and mix (or replace) the walnuts with hazelnuts, almonds or other.

    1. Distribute the chopped walnuts and a portion of dehydrated fruit over the entire surface of the meat, taking care to avoid the edges.
    2. Wrap the meat starting from the long side.
    3. Spread the slices of bacon on a sheet of cling film, overlapping them slightly on the long side to obtain a single layer.
    4. Gently slide the roll of meat over the bacon and wrap it until it is completely covered. To make the slices of bacon adhere to the roll, it is advisable to use the plastic wrap.
    5. To seal the bacon, we recommend using a kitchen cord or specific rubber bands.
    6. Heat a saucepan, about the size of the roll.
    7. When the pan is hot, brown the roll turning it on each side until a crust is formed. At this stage, there is no need to add oil or butter: the bacon is enough to obtain an excellent result.
    8. When, after 5-6 minutes, the roll appears golden brown, deglaze with the dry Marsala wine. Season with salt. Continue cooking by adding the remaining dehydrated fruit and sage. Cover with the lid and cook over very low heat for 60-90 minutes, until the roll is very soft. It is recommended to check the cooking of the roll often and, if the liquid were to dry out excessively, add a little hot water.
    9. Before turning off the heat, finish by adding a teaspoon of honey.
    10. When cooked, allow the roast to cool completely before cutting it into slices.
    11. Heat the slices of roast in a pan or in the oven, serving with the cooking sauce and, to taste, with a drop of balsamic vinegar glaze.

    Alice's comment - PersonalCooker

    A real chef's roast, homemade in just a few steps. The beauty of roasts is that they can be prepared in time, cut into slices calmly and, to serve, all we have to do is heat the slices we need during lunch or dinner! Mine is just an "idea, and of course you can fill the roll with any other type of dried fruit or filling! Happy Holidays!

    Nutritional values ​​and Health Comment on the recipe

    ATTENTION! The values ​​shown on the side are obtained from an indirect nutritional translation; this means that they do not take into consideration the possible loss of water and the consequent caloric concentration due to cooking.
    The Roast Stuffed with Dried Fruit is a food that falls within the group of dishes. It involves the use of meat, which is why it does not lend itself to the vegan and lacto-ovo vegetarian diet. It does not contain gluten and dairy products, therefore it is suitable for the diet for celiac disease and lactose intolerance.
    The Roast Stuffed with Dried Fruit is a rather caloric food, whose energy comes mainly from lipids, followed by proteins and finally from carbohydrates. Fatty acids tend to be unsaturated, peptides have a high biological value and simple carbohydrates (fructose) ; the fiber intake is high, while cholesterol is not excessive.
    It does not lend itself to the diet against overweight but has no contraindications as regards clinical nutrition for metabolic diseases.
    The average portion of Roast Stuffed with Dried Fruit is about 100-200g (230-345kcal).
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