For the stuffing
1 Open turkey breast with a knife to form a rectangle. Beat softly to thin. Season with salt and pepper and refrigerate.
2 The stuffing: Sauté the onion in butter for 5 minutes. Add the remaining ingredients and cook briefly. Remove from heat and add the walnuts.
3 Stretch the turkey out over a flat surface and spread the filling to cover. Roll up and tie with kitchen string. Roast for 30 minutes, basting with wine and stock. If the turkey browns too quickly, cover with aluminum foil to prevent burning. Serve with caramelized oranges, sweet potatoes and apples.
Advice of Wine to combine
Suggest from Sommelier
The relatively mild flavor of the turkey is taken to new heights with its sweet-and-sour stuffing. It 's recommends a red wine with a well-rounded texture and smells and flavors that recall clamp earth, such as a year-old Pinot Noir. Another alternative is a Carménére chosen essentially for its sweet fruit and soft palate.
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.