Stuffed Turkey Breast
Turkey is a lean protein that is very filling. In combination with the stuffing, there are carbohydrates present in this dish, making this a meal that is full of energy and nutrients.
You can leave out the proscuitto if you want the recipe to be lower in fat.
- 4 day-old Bread roll
- 1.333 cups Prune diced (or figs)
- ⅔ cup dried Apricot (diced)
- 4 eggs
- 3 tablespoons fresh squeezed Orange juice
- ⅔ cup cream cheese
- dried thyme
- Dried rosemary
- 3 ½ pounds turkey breasts
- ½ cup Prosciutto (sliced)
- 1.333 cups chicken stock
- ⅜ cup Orange juice
- 3 sprigs rosemary
- 1 Orange (cut into wedges)
- 2 zucchini (roughly chopped)
Heat the oven to 350°F
Soften the rolls in water for 5 minutes
Wring out the rolls and mix two with the dried fruit, 2 eggs and the orange juice. Season with salt and all spice. Mix the other rolls with the remaining eggs and the cream cheese and season with thyme, rosemary, salt and ground black pepper.
Cut a long slit in the middle of the meat and open it up like a book. Fill one long side with the cream cheese stuffing and the other side with the dried fruit stuffing. Fold up the sides, fasten with toothpicks and wrap tightly in Prosciutto slices.
After an hour, open the lid and add the oranges and zucchini and roast without the lid for another 45 min.