Turkey round stuffed with mushrooms, foie gras and truffles

Realizada por@art_by_sue
This turkey round is ideal for some of our Christmas meals. It is a meat that is usually dry but, cooked in the way I show you, it is very juicy. It is a very tasty dish and low in calories.
Servings 4 people
Prep Time2 hrs 40 mins
Tiempo de cocinado35 mins

Productos con los que prepararla


For the filling

  • Apple 75 g
  • Shallots 60 g
  • 1 clove of garlic
  • Seasonal mushrooms 150 g
  • Truffle paste 10 g
  • Duck foie micuit 130 g
  • Sultanas 20 g
  • White wine 40 g
  • Extra virgin olive oil 40 g
  • Salt and pepper
  • 2 raspberries for garnish

For the steamed round steak

  • Turkey breast 600 g
  • Water 1500 g
  • Previous stuffing

For the béchamel sauce

  • Flour or rice flour 25 g
  • Butter with salt 12 g
  • Salt and pepper
  • Nutmeg
  • Onion powder
  • Juice from the rolls 75 g
  • Milk 100 g
  • Milk cream 25 g
  • Manchego cheese 40 g


For the stuffing

  • Put the blade accessory on the Chefbot. Add the diced apple and shallot, the garlic clove, the cleaned seasonal mushrooms, the truffle paste, the sultanas previously soaked in the white wine overnight, the olive oil, salt and pepper. Program 10 seconds on speed 6.
  • Fry for 15 minutes at 100ºC and speed 1.
  • Mix the resulting stuffing with the foie micuit.

For the steamed round steak

  • Place a layer of cling film on a smooth surface. Place the thinly sliced turkey breast on top. Place the fillets side by side, overlapping each other. Flatten.
  • Spread the stuffing over the turkey base. Wrap in cling film to form a roll. Twist the edges like a candy and roll it around itself.
  • Without any accessories, put the 1500 g of water in the glass. Place the roll in the deep steam basket and cover. Program 30 minutes with the steam function on maximum power and flow rate 3.
  • Once cool, remove and store in the refrigerator for at least 2 hours, with the cling film included so that they can be cut properly. Note that the cling film is full of juice.
  • Remove from the fridge and remove the cling film from the roll. Reserve the juice.

For the béchamel sauce

  • Use the blade accessory without the lid. Put the flour, butter, salt, pepper, nutmeg and onion powder in the glass. Program 1 minute at 90ºC and speed 2.
  • Add the juice from the rolls, the milk and the cream. Program 4 minutes at 90ºC and speed 3.
  • Add the grated Manchego cheese. Program 50 seconds at 90ºC and speed 3. Keep in a bowl and cover with cling film until the dish is ready to be assembled.
  • To assemble the dish
  • Cut the cold roll into 2 cm thick slices. Heat.
  • Put a few spoonsful of béchamel sauce on the bottom of the dish. Distribute 3 slices on each plate. Pour olive oil on top.
  • One option is to serve with thin slices of caramelised apple, slices of baked cheese and a touch of green with some lamb’s lettuce and, to finish, a frozen raspberry.

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