Chestnut stuffed British turkey

Chestnut stuffed British turkey. Preheat the oven to 180°C/ 350°F/ Gas 4. Meanwhile, heat the oil and fry the onions for a few minutes to soften.


  • Serves: 1
  • Preparation time:
  • Cooking time:

Method

Preheat the oven to 180°C/ 350°F/ Gas 4. Meanwhile, heat the oil and fry the onions for a few minutes to soften.

Add the chestnuts, apricots and red pepper, fry for a few minutes. Remove from the heat and add the herbs and season well.

Place one turkey breast cut side uppermost on a work surface. Spread the stuffing over and cover the second turkey breast, skin side uppermost.

Secure the turkey with string. Loosely wrap the turkey in foil and place in a roasting tin. Roast for 1 hour 30 minutes. Cool and then chill until ready to slice. Serve on a bed of lettuce leaves with a rice accompaniment.

TIP: If you want to use a large turkey leg, remove the bone and fill with the stuffing. Secure the end with cocktail sticks and roast covered with foil for 1 hour 10 minutes. Remove the foil and roast for a further 15 minutes or until the turkey juices run clear.

Ingredients

  • 1 tbsp oil
  • 1 small onion, finely chopped
  • 115g/ 4oz ready prepared chestnuts, finely chopped
  • 50g/ 2oz ready to eat dried apricots, finely chopped
  • ½ red pepper, deseeded and finely chopped
  • 2tbsp mixed chopped herbs
  • 2 x 500g boned out British Turkey breasts
  • Sea salt and black pepper

To serve:

  • 225g / 8oz long grain rice, boiled
  • Few salad leaves
Star Rating Votes:1790

Nutritional values per portion

Energy 149Kcals
Protein 25g
Total Fat 2.3g
Saturated Fat 0.5g
Carbs 7.4g
Sugars 3.8g
Salt 0.2g
Fibre 1.1g

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