Turkey breast stuffed with dried apricots with cava sauce

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

Although the most traditional way to prepare this type of meat is in the oven or over a low heat, I suggest you prepare it in a pressure cooker (I have made 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 most complicated part of this recipe is opening the breast to stuff it, since it must be completely extended, like a sheet of meat. But if you ask your butcher to cut it “in a book” (or to stuff it) you will have saved yourself the most complicated step of the recipe… The rest will be a piece of cake!

This time I have prepared it filled with dried apricots, duck pâté and pistachios , because it is a combination that I love and that I find very festive, but of course you can fill it with whatever you like the most.

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

And what about the foolproof ham and cheese filling? I'm sure the little ones in the house will wave at you!

As an accompaniment, I suggest 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 garlic cloves and a sprig of rosemary, until they are golden.

You'll see how much they'll enjoy it!!

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

Ingredients

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

For the garnish:

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

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

Preparation

For the stuffed breast:

1. First, soak the dried apricots in a bowl with enough water to cover them. Once they are soaked, drain them and set aside.
2. Peel the pistachios and set aside.
3. Clean the breast of any excess fat. Then, using a 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 it, thus avoiding this step, which is the most complicated.
4. Next, season the chicken breast on both sides with salt and pepper and spread it out on a board. Spread the pate, dried apricots and pistachios on top, making sure that the filling does not reach the edges so that it does not come out when you roll it up.
5. We roll up the breast, pressing it tightly so that it becomes as compact a roll 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, it does not matter if it does not look very nice).
6. Cover the bottom of the pot with olive oil and heat over medium-high heat.
7. When the oil is very hot, add the stuffed chicken breast and brown it well on all sides, so that a crust forms to seal it.
8. Once golden brown, remove the breast from the pot and set 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 sauté it lightly to remove the raw taste.
11. Add the cava and, using 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 it has released onto 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 point, lower the heat to minimum and let it cook for 10 minutes.
14. After this 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, take out the turkey breast and place it on a plate. Strain the sauce through a sieve to make a very fine sauce. Discard any residue left in the strainer.
16. Pour the sauce back into the pot and let it 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 rest for a few minutes to allow the juices to settle, cut it into slices.

WMF Perfect pressure cooker set , Set of 2 Emile Henr yy ramekins Pallarès 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 steaming basket.
3. Close the pot and put it on high heat until it reaches the second ring. At that point, lower the heat to minimum and let it cook for 6 minutes.
4. After this time, remove the pot from the heat and allow it to lose pressure until the two rings drop.
5. When you can open the pot, remove the potatoes and, when you can do so without burning yourself, peel them.

To assemble the dish:

1. Serve the stuffed turkey slices with the cava sauce and potatoes. You can serve the sauce on the side or use it as a base for the dish.

Grades:

• If children are not going to eat this dish, you can soak the dried apricots in rum or any other liquor, it gives it a fantastic touch.
• Do you want more recipes for a pressure cooker? Then I recommend the book Cooking in an Express Pot , a book written with a lot of love to get the most out of your pressure cooker.

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