Turkey breast stuffed with dried apricots with cava sauce

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's delicious, quick and easy to prepare, cheap and extremely attractive!!

And it is that, although the most traditional thing is to prepare this type of meat in the oven or over low heat, I suggest you prepare it in a pressure 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 in this recipe is opening the breast to fill, since it must be completely extended, like a meat plate. But if you ask your butcher to cut it "in 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 paté and pistachios , because it is a combination that I love and that I think is very festive, but of course you can fill it with whatever you like.

Try swapping the pistachios for walnuts and 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 the little ones in the house are going to give you the wave!

As an accompaniment I propose 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 drizzle of olive oil, a couple of whole garlic cloves and a sprig of rosemary, until they are soft. they are golden

You will see how they will enjoy!!

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

Ingredients

• 1 turkey breast of 1.3 kg approx.
• 125 g dried apricots
• 100g pistachios
• 100 g of duck pâté (duck mousse, goose mousse…)
• 80ml olive oil
• 80g onion
• 250 ml of champagne
• 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 2 ramekins Emile Henr yy Pallares kitchen knives

Preparation

For the stuffed brisket:

1. First of all, put the dried apricots to hydrate in a bowl with enough water so that they are covered. Once they are hydrated, drain them and reserve.
2. Peel the pistachios and reserve.
3. Clean the brisket 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 shop to open the breast for stuffing, so we 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 paté, dried apricots and pistachios on 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 it well so that it is as compact as possible and we tie it with kitchen thread (the most important thing is that it is well tied so that the filling does not come out, nothing happens if it does not turn out very pretty).
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 a crust forms that seals it.
8. Once it's golden, remove the brisket from the pot and set it aside.
9. In the same oil where you browned the breast, add the onion, peeled and sliced, and fry it for 1 minute.
10. Next, add the flour and lightly fry it so that it loses the raw flavor.
11. Add the cava and, with a wooden spoon, gently scrape the bottom of the pot to recover any juices that have stuck to it and let the alcohol evaporate for 1 minute.
12. Return the turkey breast to the pot, along with any juices it may have released on the plate, 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 on its own until the two rings drop.
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 it is a very fine sauce. Discard any remains left 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 string and, after letting it sit for a few minutes to allow the juices to settle, slice it.

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

For the potato garnish:

1. Wash the potatoes, season them and place them in the steamer basket.
2. Pour the water into the pot and insert the steam cooking 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 drop.
5. When you can open the pot, take out the potatoes and, when you can do it without burning yourself, peel them.

For the plate assembly:

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

Grades:

• 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.
• Want more quick cooker recipes? Then I recommend the book Cooking in the Express Pot , a book made with a lot of love to get the most out of your pressure cooker.

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