Stuffed Turkey with Citrus Accompaniment
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
857
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this author
Ingredients
for
4
- For the tapenade
- 1 ⅔ cups green Olives (pitted)
- 2 tablespoons Caper
- 8 Sardine (chopped)
- 1 garlic (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
Preparation steps
1.
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.
2.
Preheat the oven to 160°C (140° fan) | 325F | gas 3.
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.
4.
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.
5.
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.
