A joyous Easter awaits with this unique recipe full of enticing flavors. While a turkey feast marks the day of gratitude in the fall, spring is another great time for a pot-roasted turkey dish that brings added meaning to Easter – a sense of everlasting life.

Prepare this special dish in the comfort of your home with the recipe below as a scrumptious addition to the holiday meal.

Prep Time: 15 minutes

Total Time: 1 hour 50 minutes

Ingredients

• 3 lbs. young turkey breast, trimmed
• Salt and pepper (season to taste)
• 4 tablespoons clarified butter (commercial)

For Filling

• 4 ounces turkey breast, trimmed
• ½ cup cream, full-fat (35%)
• 2 ¾ tablespoons pistachio nuts, peeled
• 2 ¼ tablespoons pumpkin seeds, peeled
• 2 tablespoons whole hazelnuts, shelled
• ¼ cup pecans (shelled, peeled or whole)
• 1 teaspoon thyme, fresh
• Salt and pepper (season to taste)

Additional Ingredients

• 1 ½ tablespoons clarified butter (commercial)
• 1 cup pearl onions, peeled
• 2/3 cup carrots peeled
• 2/3 cup yellow carrot (Palatinate), peeled
• ¾ cup celery, cleaned

For Sauce

• A little less than 2/3 cup Port wine, red (fortified wine)
• 2 ½ cups thickened veal jus (or beef stock)

Setting

• Cut turkey breast meat for the filling into ¼-inch large cubes, then keep in the refrigerator. Wash the thyme, pick the leaves, dry and chop finely.
• Mix the meat together with half of the cream and salt in a blender. Blend to a fine puree.
• Press the mixture through a fine mesh sieve and let cool down in an ice-water basin. Mix in the rest of the cream and season with salt, pepper and thyme. Add the whole nuts, mix in and let cool in refrigerator.
• Cut carrots and yellow carrots into even sized lozenges (2x2 cm). Wash the celery, peel off any fibers and cut into lozenges.