Chestnut stuffed British turkey
| Nutritional values per portion | |||
|---|---|---|---|
| Energy | 149Kcals | Carbohydrates | 7.4g |
| Protein | 25g | Sugars | 3.8g |
| Total fat | 2.3g | Salt | 0.2g |
| Saturated fat | 0.5g | Fibre | 1.1g |
Serves: 10
Preparation time: 20 mins
Cooking time: 90 mins
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
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.