750 g to 1 kg boned turkey breast
2 tbsp oil
1 large onion, chopped
25 g seedless raisins
1 tbsp (15 ml) blanched almonds, split
1/8 cup (25 g) dried apricots, chopped
1/2 tbsp chopped parsley
1 tbsp lemon juice
salt and freshly ground black pepper
2 tbsp oil
1 large onion, chopped
25 g seedless raisins
1 tbsp (15 ml) blanched almonds, split
1/8 cup (25 g) dried apricots, chopped
1/2 tbsp chopped parsley
1 tbsp lemon juice
salt and freshly ground black pepper
method
1. Beat the turkey breast to flatten.
2. Heat half the oil a pan, add the onion and cook until soft. Add the raisins and almonds and cook for 1 to 2 minutes, stirring. Stir in the remaining ingredients.
3. Spoon the stuffing mixture along the centre of the turkey and roll up. Secure with cocktail sticks and tie with fine string.
4. Brush with the remaining oil and sprinkle with salt and pepper. Roast in a preheated moderate oven, 160°C (325°F) Gas Mark 3. for about 11/2 hours. Cool.
5. To freeze, remove the cocktail sticks and string. Wrap the roll tightly in foil or plastic wrap. Place in a polythene bag, seal, label and freeze.
6. To serve, thaw in wrappings in the refrigerator for 24 hours. Serve sliced with salad.
2. Heat half the oil a pan, add the onion and cook until soft. Add the raisins and almonds and cook for 1 to 2 minutes, stirring. Stir in the remaining ingredients.
3. Spoon the stuffing mixture along the centre of the turkey and roll up. Secure with cocktail sticks and tie with fine string.
4. Brush with the remaining oil and sprinkle with salt and pepper. Roast in a preheated moderate oven, 160°C (325°F) Gas Mark 3. for about 11/2 hours. Cool.
5. To freeze, remove the cocktail sticks and string. Wrap the roll tightly in foil or plastic wrap. Place in a polythene bag, seal, label and freeze.
6. To serve, thaw in wrappings in the refrigerator for 24 hours. Serve sliced with salad.
serving amount
serves: 4 - 6
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