Rolled Turkey with Apricot Stuffing

Rolled Turkey

SERVES 8 PREP 20 minutes  COOK 35 minutes COST $3 a serve

INGREDIENTS

½ cup long-grain white rice
2 tablespoons dried sweetened
cranberries
8 soft and juicy dried apricots, sliced
1 tablespoon pistachio kernels,
toasted
2 teaspoons finely grated lemon zest
3 x 300g turkey breast fillets
2 teaspoons vegetable or olive oil
1 cup Greek-style natural yoghurt
¼ cup tahini
2 tablespoons lemon juice
1 teaspoon ground cumin
1 tablespoon finely chopped flat-leaf
parsley, plus extra, to serve

METHOD

1 Preheat oven to 200°C/180°C  fan-forced. Line a large baking  tray with baking paper. Place rice  and ¾ cup water in a small saucepan  over high heat. Cover. Bring to the  boil. Reduce heat to low. Simmer,  covered, for 12 minutes or until rice  is tender. Stand for 2 minutes. Stir in
cranberries, apricot, pistachios and  lemon zest. Season.
2 Meanwhile, using a sharp knife, cut  lengthwise into side of each turkey  breast, but not all the way, then open  out to sit flat (butterfly). Place turkey  between sheets of baking paper; using  a meat mallet or a rolling pin, gently  pound turkey until 1cm thick.
3 For each turkey breast, place  ½ cup of the rice mixture down  centre of breast. Carefully roll up to  enclose filling. Using kitchen string,  tie at 3cm intervals. Heat the oil in a  large frying pan over moderately high  heat. Cook and turn turkey for  5 minutes or until browned all over.  Transfer to prepared tray; bake for  15 minutes or until cooked. Remove  from oven. Cover with foil; rest for  5 minutes. Cut into thick slices.
4 Whisk yoghurt, tahini, juice, cumin  and parsley in a bowl. Season.  Sprinkle turkey with extra parsley.  Serve with tahini yoghurt

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