Festive Stuffed Roast Turkey Breast
with demi-glace sauce and roasted parsnips0.0(0)
Calories
:
544 kcalProtein
:
51.8g proteinTotal
:
45 minutesDifficulty
:
EasyProtein Rich
Family Friendly
Calorie Smart
Allergens:
- Celery
- Hazelnuts
- Nuts
- Cereals containing gluten
- Wheat
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
320 grams
Irish Turkey Breast
2 unit(s)
Parsnip
1 sachet(s)
Demi-Glace
(Contains: Celery)
250 grams
Brussels Sprouts
10 grams
Hazelnuts
(Contains: Hazelnuts, Nuts)
2 unit(s)
Garlic
½ sachet(s)
Dried Thyme
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Shallot
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Butter
Nutrition Values
Energy (kJ)2276 kJ
Energy (kcal)544 kcal
Fat8.7 g
of which saturates1.5 g
Carbohydrate67.9 g
of which sugars17 g
Dietary Fiber14.5 g
Protein51.8 g
Cholesterol0 mg
Salt8.72 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Peel and grate the garlic (or use a garlic press).
- Halve, peel and finely chop the shallot.
2
- Place a pan over medium-high heat with a knob of butter.
- When hot, add the shallot, half a sachet of dried thyme (per 2P) and half the garlic.
- Fry for 4-5 mins, then transfer to a bowl. Reserve the pan to use later.
- Add the breadcrumbs and 100ml water (per 2P) to the bowl.
- Mix well and season to taste with salt and pepper.
3
- Cut a pocket horizontally in the turkey breast. Season the inside with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging.
- Spoon the stuffing into the pocket. Season the outside of the turkey with salt and pepper. Drizzle with oil.
4
- Trim the parsnip and halve lengthways (peeling optional). Chop into roughly 1cm wide, 5cm long batons.
- Trim the Brussels sprouts and halve through the root.
- Place the veg on a lined baking tray. Season with remaining garlic, salt, pepper and a drizzle of oil. Spread out in a single layer.
- Roast on the top shelf until tender, 20-25 mins. Turn the tray halfway through. IMPORTANT: Turkey is cooked when no longer pink in the middle.
- Add the turkey to the tray for the final 10-15 mins.
5
- Bash or roughly chop the hazelnuts.
- Return the now empty pan to medium-high heat with a knob of butter.
- Once hot, pour in the demi-glace and allow to warm through.
- Add a splash of water to loosen the sauce if necessary.
6
- Divide the stuffed turkey between plates and drizzle over the demi-glace sauce.
- Serve the roasted parsnips and sprouts on the side.
- Scatter the hazelnuts over the top.
