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Louise's roasted turkey breast with apple, prune and quinoa stuffing
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Prep Time:
60 minutes
Cook Time:
95 minutes
Total Time:
155 minutes
Elevate your Christmas feast with a nutritious and gluten-free twist to satisfy everyone's taste buds.
Ingredients:
  • 2.2-2.5kg double turkey breast
  • 250ml (1 cup) water or white wine
  • 1 lemon, juiced (omit if using wine in place of water)
  • 1kg baby potatoes, steamed
  • 2 bunches baby carrots, trimmed, scrubbed, steamed
  • 3 bunches asparagus, trimmed, steamed
  • apple, prune & quinoa stuffing
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 small brown onion, finely chopped
  • 1 Granny Smith apple, core removed, finely chopped
  • 50g pistachios, chopped
  • 110g (1/2 cup) pitted prunes, chopped
  • 125.00 ml fresh continental parsley leaves, chopped
  • 150g (1 cup) cooked white quinoa
  • 8 French shallots, peeled, halved
  • 2 sprigs fresh rosemary
  • 435ml (1 3/4 cups) chicken stock (or turkey cooking juices)
  • 2 tsp gluten-free balsamic glaze
  • 2.50 gm gluten-free cornflour
  • 20.00 gm warm water
Instructions:
  • Preheat the oven to 200°C/180°C fan forced. In a large frying pan over medium heat, warm the oil and sauté the onion and apple for about 7 minutes until softened. Let the mixture cool. In a large bowl, combine pistachios, prunes, parsley, quinoa, and the cooled onion mixture. Season with pepper and gently mix until just combined.
  • Lay the turkey skin-side down on a work surface, and spread the stuffing down the center along the backbone line. Fold in the sides to cover the filling, then use kitchen string to tie at 3cm intervals for security.
  • In a large flameproof roasting pan, heat oil over medium heat. Brown the turkey by cooking and turning for 8 minutes. Roast for 45 minutes. Pour in water or wine and lemon juice if using water. Roast, basting occasionally, for another 30-40 minutes until cooked through. Let it rest for 15 minutes before serving.
  • For the gravy, heat oil in a saucepan over medium heat. Sauté shallot and rosemary for 5 minutes until shallot is golden. Pour in the stock and simmer for 10 minutes until shallot is tender. In a small bowl, mix glaze, cornflour, and water until smooth. Stir the flour mixture into the gravy and simmer for an additional 5-10 minutes until thickened.
  • Carve the turkey and arrange on a platter with steamed potatoes, carrots, asparagus, gravy, and shallots for a delicious presentation.

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