Stuffed Turkey with Citrus Accompaniment

Name: Stuffed Turkey with Citrus Accompaniment
Total time: 1 h 40 min
Yield: 4
Ingredients: 1.667 cups green Olives (pitted); 2 tablespoons Caper; 8 sardine fillets (chopped); 1 Garlic clove (chopped); 2 tablespoons parsley (chopped); 1 organic lemon (fillets and chopped, juice retained); 0.25 cup extra virgin olive oil; 42 ounces turkey breasts; 1.333 cups green Olives (pitted, finely chopped); 2 tablespoons lemon juice; 4 tablespoons olive oil; 5 sprigs thyme

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Stuffed Turkey with Citrus Accompaniment

Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

ready in 1 hr 40 min.

Ready in

Calories:

857

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	857 kcal	(41 %)
Protein	97.06 g	(99 %)
Fat	47.81 g	(41 %)
Carbohydrates	9.11 g	(6 %)
Sugar added	0 g	(0 %)
Roughage	4.36 g	(15 %)

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more nutritional values

Vitamin A	87.01 mg	(10,876 %)
Vitamin D	2.05 μg	(10 %)
Vitamin E	2.38 mg	(20 %)
Vitamin B₁	0.13 mg	(13 %)
Vitamin B₂	0.69 mg	(63 %)
Niacin	51.8 mg	(432 %)
Vitamin B₆	2.47 mg	(176 %)
Folate	34.25 μg	(11 %)
Pantothenic acid	2.87 mg	(48 %)
Vitamin B₁₂	3.31 μg	(110 %)
Vitamin C	18.65 mg	(20 %)
Potassium	884.75 mg	(22 %)
Calcium	229.85 mg	(23 %)
Magnesium	115.94 mg	(39 %)
Iron	6.95 mg	(46 %)
Zinc	5.75 mg	(72 %)
Saturated fatty acids	7.31 g
Cholesterol	272.22 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

For the tapenade: 1 ⅔ cups
green Olives (pitted); 2 tablespoons
Caper; 8
sardine fillets (chopped); 1
Garlic clove (chopped); 2 tablespoons
parsley (chopped); 1
organic lemon (fillets and chopped, juice retained); ¼ cup
extra virgin olive oil

For the turkey: 42 ounces
turkey breasts; 1.333 cups
green Olives (pitted, finely chopped); 2 tablespoons
lemon juice; 4 tablespoons
olive oil; 5 sprigs
thyme

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Preparation steps

Place the olives, capers, sardines, garlic and parsley into a blender and mix together quickly. The ingredients should be finely chopped but not puréed. Add the lemon and the oil. Mix together and transfer to a jar with a screw-top lid.

Preheat the oven to 160°C (140° fan) | 325F | gas 3.

Cut a pocket in the side of each turkey breast and mix together the olives, lemon juice and the oil. Season well with ground black pepper.

Season the meat with salt and ground black pepper and fill the pockets with the olive mixture. Sew shut with kitchen twine, season with salt and ground black pepper and fry in hot oil in a roasting tin on all sides until golden brown.

Add the thyme and a little water. Place in the oven and roast for around 50-60 mins. Bast and turn as required. Slice and serve immediately with the tapenade.