What do you think if I tell you that I bring the perfect dish for this Christmas? This turkey breast stuffed with dried apricots with cava sauce has it all: it is delicious, easy and quick to prepare, economical and very attractive!

And it is that, although the most traditional is to prepare this type of meat in the oven or over low heat, I suggest you prepare it in a slow cooker (I have done it in the WMF Perfect model ). And I am sure that the result will surprise you, because not only is it delicious, but we will have it ready in much less time than you imagine.

The biggest complication of this recipe is opening the breast to fill, since it must be completely extended, like a meat griddle. But if you ask your butcher to cut it “in the book” (or to fill) we will have saved the most complicated step of the recipe…. The rest is going to be sewing and singing!!

On this occasion I have prepared it stuffed with dried apricots, duck pâté and pistachios , because it is a combination that I love and that I find most festive, but of course you can fill it with whatever you like the most.

Try swapping the pistachios for walnuts and the dried apricots for dried figs. Or add cheese. Or some sautéed mushrooms and some slices of Serrano ham….

And what about the infallible York ham and cheese filling? I'm sure that the little ones in the house will make you wave!

As an accompaniment I suggest some steamed baby potatoes (which we also prepare in the WMF pot) that are delicious. But if you want to give the potatoes a more festive touch, I suggest that, once cooked and peeled, you sauté them in a pan with a splash of olive oil, a couple of whole cloves of garlic and a sprig of rosemary, until they are golden

You will see how they will enjoy it!!

WMF Perfect pressure cooker set , Set of 2 Emile Henri ramekins and Pallarès kitchen knives


  • 1 turkey breast of 1.3 kg approx.
  • 125 g dried apricots
  • 100g pistachios
  • 100 g of duck pate (duck mousse, goose...)
  • 80ml olive oil
  • 80g onion
  • 250 ml of cava
  • 250 ml of chicken broth
  • 1 tablespoon of flour
  • Salt
  • Pepper

For the garnish:

  • 400g baby potatoes
  • 250 ml of water
  • Salt

WMF Perfect pressure cooker set , Set of 2 ramekins Emile Henr yy Pallarès kitchen knives


For the stuffed breast:

  1. First, put the dried apricots to hydrate in a bowl with enough water to cover them. Once they are hydrated, drain them and reserve.
  2. Peel the pistachios and reserve.
  3. Clean the breast of any excess fat it may have. Next, with a very sharp knife , open the breast in the shape of a book so that it is as flat as possible (as if we wanted to make a single large fillet). We can ask the butcher to open the breast for us to stuff, which will avoid this step, which is the most complicated.
  4. Next, season the breast with salt and pepper on both sides and spread it out on a board. Distribute the pâté, dried apricots and pistachios over it, making sure that the filling does not reach the ends, so that it does not come out when we roll it up.
  5. We roll up the breast, squeezing well so that it is as compact as possible and we tie it with kitchen string (the most important thing is that it is well tied so that the filling does not come out, nothing happens if it does not look very nice).
  6. Coat the bottom of the pot with the olive oil and heat over medium-high heat.
  7. When the oil is very hot, add the stuffed breast and brown it well on all sides, so that it forms a crust that seals it.
  8. Once it is golden, remove the breast from the pot and reserve it.
  9. In the same oil where you browned the breast, add the onion, peeled and sliced, and fry for 1 minute.
  10. Next, add the flour and lightly fry it so that it loses its raw flavor.
  11. Add the cava and, with a wooden spoon, gently scrape the bottom of the pot to recover any juices that may have adhered and allow the alcohol to evaporate for 1 minute.
  12. Return the turkey breast to the pot, along with any juices released in the dish, and add the chicken broth.
  13. Close the pot and leave it on high heat until it reaches the second ring. At that time lower the heat to a minimum and cook for 10 minutes.
  14. After that time, remove the pot from the heat and let it lose pressure by itself until the two rings go down.
  15. When you can open the pot, remove the turkey breast and put it on a plate. Pass the sauce through the Chinese so that a very fine sauce remains. Discard the remains that remain in the strainer.
  16. Pour the sauce back into the pot and cook for a few minutes over low heat to reduce.
  17. As soon as you can handle the turkey breast without burning yourself, remove the kitchen twine and, after letting it sit for a few minutes for the juices to settle, cut it into slices.

WMF Perfect pressure cooker set , Set of 2 ramekins Emile Henr yy Pallarès kitchen knives

For the potato garnish:

  1. Wash the potatoes, season them and place them in the steaming basket.
  2. Pour the water into the pot and insert the steaming basket.
  3. Close the pot and put it on high heat until it reaches the second ring. At that time lower the heat to a minimum and cook for 6 minutes.
  4. After that time, remove the pot from the heat and let it lose pressure, until the two rings go down.
  5. When you can open the pot, take out the potatoes and, when you can do it without burning yourself, peel them.

For mounting the plate:

  1. Serve the stuffed turkey slices accompanied by the cava sauce and the potatoes. You can serve the sauce separately or put it as the base of the dish.


  • If this dish is not going to be eaten by children, you can hydrate the dried apricots in rum or any other liquor, it gives it a fantastic touch.
  • Do you want more quick cooker recipes? Then I recommend the book Cooking in Olla Exprés , a book made with a lot of love to get the most out of your pressure cooker.

WMF Perfect pressure cooker set , Set of 2 ramekins Emile Henr yy Pallarès kitchen knives

Recipe author: Leticia from Revealing Flavors


VICTOR said:

Tengo la misma pregunta. Como habría que hacerlo en cocotte

Mar said:

Hola, ¿cómo la puedo adaptar a una olla normal? ¿Puedo hacerla en una cocotte? Mil gracas

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