03
Jul
2015

Yuletide nutty spinach stuffed turkey breast with hot basil puree (Low Fibre)

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Makes 4 serves, 2-3 grams of fibre per serve

Ingredients - Turkey
  • Two turkey breasts approximately 300-400grams each
  • Olive oil spray
  • Salt and pepper to season
Ingredients - Stuffing
  • 1 egg
  • 1/4 cup of white bread crumbs
  • 1/4 cup of chopped packed wilted silver beet and baby spinach drained of moisture
  • 1/3 cup of cashew nuts crushed into small pieces (* ostomates use cashew nut butter)
  • 1/3 cup of diced craisins (*ostomates use clear fruit jelly of choice such as cranberry)
  • 1 tablespoon of dried onion (*optional can cause wind and odour)
  • 1 cube of massal low salt stock cube
Ingredients - Basil puree
  • 1 cup packed of basil leaves
  • Two tablespoons of olive oil
Method - Stuffing
Place all ingredients into a bowl and mix thoroughly with egg
 
Method - Stuffed turkey
Heat the oven to 180C
With a sharp knife slice the turkey breasts in half through the middle so that you have four large flat steaks, this is so you can lay out the turkey breast and pound it to make it larger
Place the turkey steaks on a cutting board and get the steak mallet ready
Take each turkey steak and give them a good pounding (with the side that has teeth) both sides to make it tender and larger for ease of rolling
Season with salt and pepper
Line the baking tray with baking paper
Place a thick line of the turkey stuffing approximately ¼ of the mix down the side of one of the steaks and roll the steak making sure the meat overlaps so you can pin the edge with two or three toothpicks to secure the steaks
If there is too much stuffing squeeze some out
Place the steaks in the baking tray – baste with olive oil
Repeat until all steaks are stuffed
Cook for 25-40 minutes until turkey cooked through or internal temperature is 68C- 70C
 
Method - Basil puree
Place all ingredients into the blender with a dash of rock salt, puree until smooth
Place in a heavy bottom saucepan and gently heat the herbs until warm
Serve immediately by dribbling the beautiful bright green puree on top of the turkey steaks
SERVE all the food hot together with some steamed greens