Roasted turkey with quinoa and celery stuffing
Time to make: 1 hr 5 mins , plus 15 mins resting
( Hands-on time: 20 mins )
(at time of publication)
Nutrition Info.(per serve)
- 1/2 cup quinoa
- oil spray
- 1 large red onion, finely chopped
- 2 stalks celery, finely chopped
- 1 green apple, finely chopped
- 2 tablespoons finely chopped fresh sage
- 2 x 600g turkey breast fillets
- 1 tablespoon olive oil
- 1 cup liquid no-added-salt chicken stock
- 2 tablespoons flour
Total fat 19g
Saturated fat 4g
Dietary fibre 1g
1 Preheat oven to 200°C. Bring a medium-sized saucepan of water to the boil. Add quinoa and cook for 15 minutes or until tender and opaque. Drain and set aside.
2 Meanwhile, spray a medium-sized frying pan with oil. Set over a medium heat. Add onion, celery and apple. Cook, stirring, for 5 minutes or until celery is soft. Add reserved quinoa and sage. Stir to make stuffing.
3 Place turkey breasts, skin-side down, on a clean work surface and butterfly (see tips). Open each turkey breast so it lies flat. Spoon stuffing along the centre of each breast. Fold sides to enclose stuffing. Tie folded breasts with twine at 2cm intervals to secure.
4 Set a flameproof roasting pan over a high heat. Add oil and heat. Cook each turkey side for 4-5 minutes or until browned. Pour 1-2 cups water into pan. Transfer pan to oven and roast turkey for 30-35 minutes or until golden and juices run clear when you insert a skewer into thickest part. Remove turkey from oven, cover with tinfoil to keep warm and set aside to rest for 15 minutes.
5 Meanwhile, drain roasting pan juices into a medium-sized heatproof jug. Skim any excess fat. Add chicken stock. (You’ll need 2 cups pan juices. Top up with water if necessary.) Set a small saucepan over a medium heat. Bring to the boil and cook for 1 minute. Reduce heat and add flour, mixed with a little hot water to make a smooth paste. Cook gravy, stirring, for 3-4 minutes.
6 Cut twine from reserved turkey. Slice turkey into medium-thick pieces, divide among 8 plates and serve with gravy.
Make it gluten free: Check stock is gluten free and use gluten-free flour.
To save time, ask your butcher to open the turkey breast so it is ready for stuffing (or see step-by-step instructions below to butterfly your own). This stuffing is a little loose so slice the turkey with care to stop the filling from spilling out.
Step-by-step butterflying turkey breasts
Step 1 Use a sharp knife to cut down the centre of each breast to a depth of three-quarters of the way through.
Step 2 Open the breast up like a book.
Step 3 Cover with plastic wrap.
Step 4 Use a rolling pin to beat and flatten out the breast to about 1cm thickness.