Roast Turkey Breast with Pistachio & Parsley Stuffing
Serves 6
1Tbsp olive oil
1 diced brown onion
1 diced rasher rindless bacon
1 finely diced celery stick
1tsp ground cumin
1/2tsp ground cinnamon
1tsp sumac or paprika
1/2C shelled pistachio nuts, chopped
2C fresh breadcrumbs, made from grainy bread
1/2C reduced salt chicken stock
1/4C chopped parsley leaves
1.5kg boned and skinned turkey breast fillet
Marinade:
1/2C dry white wine
1/2C freshly squeezed orange juice
1 crushed garlic clove
Sauce:
275g cranberry sauce
1/2C orange juice
1/2C salt reduced chicken stock
1. Heat oil in a large non stick frypan and fry onion, bacon & celery on low heat for 5 minutes. Add cumin, cinnamon & 1tsp sumac and fry for 2 minutes or until fragrant. Remove from heat and stir in pistachio nuts & breadcrumbs.
2. Heat stock and pour over breadcrumb mixture. Add parsley leaves and season to taste. Stir thoroughly to combine and cool for 5 minutes. Using cling wrap, shape stuffing into a sausage and refrigerate for 10 minutes.
3. Open turkey breast fillet, butterflied side up and season with salt and pepper. Remove cling wrap from stuffing and place in the centre of the turkey breast. Roll up, tucking in the sides to enclose the stuffing. Tie tightly with cooking string and 2cm intervals.
4. In a small jug whisk together marinade ingredients. Coat turkey roll with marinade, cover and marinate in the fridge overnight.
5. Heat oven to 180C and line a medium roasting dish with baking paper. Remove turkey roll from marinade, place on roasting dish and let sit at room temperature for 15 minutes. Bake for 1 hour or until cooked and golden. Rest, covered, for 10 minutes before carving.
6. While the turkey is resting, heat sauce ingredients in a medium saucepan and bring to the boil. Stir and serve warm with carved turkey.
Nutritional Information: (per serve)
Energy 2172kJ, Protein 51.8g, Fat (Total) 12.6g (Saturated) 2.7g, Carbohydrates (Total) 44.9g (Sugars) 25.5g, Dietary Fibre 2.8g, Sodium 1500mg.
(Source: Healthy Food Guide magazine, December 2006 Issue)
