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Turkey with quince & pistachio couscous
Turkey with quince & pistachio couscous
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Impress with quince-pistachio stuffing for standout turkey.
Ingredients:
  • 190g (1 cup) couscous
  • 250ml (1 cup) boiling water
  • Olive oil spray
  • 1 large brown onion, coarsely chopped
  • 50g quince paste, chopped
  • 55g (1/3 cup) unsalted pistachio kernels, coarsely chopped
  • 62.50 ml chopped fresh continental parsley
  • 2 (about 2kg) turkey breast fillets, skin removed
Instructions:
  • Preheat the oven to 200°C. In a heatproof bowl, pour boiling water over couscous. Cover and let sit for 5 minutes until liquid is absorbed. Fluff the grains with a fork.
  • Spray a frying pan with olive oil spray and heat over medium. Sauté the onion for 5 minutes until soft. Stir in cumin and coriander and cook for 1 minute until fragrant.
  • Mix the onion blend, quince paste, pistachios, and parsley into the couscous until well combined. Season with salt and pepper to taste.
  • Lay the turkey, breast-side down, on a clean surface. Spread the tenderloin to flatten each breast. Fill the center of each breast with stuffing and fold the tenderloin over to enclose the filling. Secure the turkey breasts with kitchen string at 2cm intervals.
  • Place the turkey breasts in a roasting pan, coat with olive oil spray, and roast for 35-40 minutes until golden and the juices run clear when a skewer is inserted. Let it rest covered with foil for 15 minutes, then remove the string and thinly slice the turkey to serve.

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