It’s turkey time, guys! If you want a break from traditional stuffed turkey this Christmas you should try this Stuffed Turkey Breast with mozzarella, sun-dried tomatoes and basil. It has much more flavour than your typical roast turkey and is ready in just 30′
Out of all my Christmas dishes, I guess this stuffed turkey breast is going to be the favourite on the table. It is stuffed with just 3 ingredients to keep it simple and healthy and also help keep the turkey moist as well as adding an Italian flavour to the dish.
This recipe is perfect for thanksgiving or Christmas. You won’t have turkey leftovers unlike when you cook the whole bird. It is also easier to make. Prep the stuffing, spread it on to the turkey breast and rolled it up into a roulade and roast it.It looks great when you slice it, you need to do very little to make it look great on the table.
For me this Stuffed Turkey Breast is not complete without a generous dollop of fruity sweet apple sauce. This recipe is quick, easy and delicious. It’s the perfect accompaniment for this turkey dish.
This is a healthy recipe that you can also make for your weekly menu. I hope your new year’s resolution is to eat healthier. I promise there are plenty of healthy options on my blog to help you achieve your goal.
It’s turkey time, guys! If you want to run away from traditional stuffed turkey this Christmas you should try this Stuffed Turkey Breast with mozzarella, sun-dried tomatoes and basil.
- 2 turkey breasts
- 1-2 mozzarella
- 8-10 sun-dried tomatoes in oil
- a handful basil leaves
- 1/2 cup walnuts
- 1 small leek, minced
- 2 apples, peeled and diced
- 1 Tbsp. all purpose flour
- 1 cup water or chicken stock
- 1/4 tsp cinammon
- 1/4 tsp salt
Peel and dice the apples. Add to a small pan with the juice of ½ lemon, 2 tbsp water and 1½ tbsp caster sugar. Heat gently until the apples are really soft, then mash with a spoon. Add a little butter and salt to serve.
Sauté the leek in a pan with 1 tbsp of olive oil for 5'. Add the diced apple and cook until the apples start to soften. Add the flour and cinnamon and cook for a further 5'.
Stir in the chicken stock and cook over a medium heat for 8' or until the apples are really soft. Add salt to taste.
Blend everything until smooth and then drain with a colander.
Combine the sun-dried tomatoes and walnuts. Set aside.
Cut horizontally through the centre of the chicken breast, cutting, but not through, using a sharp knife. Open flat as you would a book. Place the chicken breast between 2 sheets of cling film or parchment paper.
Pound to an even 1cm thickness using a meat mallet or rolling pin. Remove from the cling film. Place the mozzarella slices on the centre of the turkey breast, then the basil leaves. Finally spread the sun-dried tomato mixture on top. Roll up the breast. Tie the roll with kitchen string with about 1-1/2 inches between each knot, and then trim the strings.
Add the turkey to a pan with a bit of olive oil. Cook for 5 minutes, browning on both sides. Remove the turkey from the pan. Place on a baking dish, drizzle with olive oil and season with salt and pepper.
Roast at 180 °C for about 20-25', or until cooked inside.
Remove and discard the twine from the turkey. Cut the turkey into thick slices. Serve the applesauce with the turkey. Garnish with basil leaves, if desired.
*You can make it with other types of meat such as chicken breast or chicken tights. .