Stuffed Turkey with Citrus Accompaniment
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
614
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 614 cal. | (29 %) | ||
| Protein | 76 g | (78 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 23.3 μg | (39 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 47.6 mg | (397 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 33.3 μg | (74 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 1,160 mg | (29 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 450 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the tapenade
- 1 ⅔ cups green Olives (pitted)
- 2 Tbsps Caper
- 8 Sardine (chopped)
- 1 garlic clove (chopped)
- 2 Tbsps parsley (chopped)
- 1 organic lemon (fillets and chopped, juice retained)
- ¼ cup extra virgin olive oil
- For the turkey
- 42 ozs turkey breasts
- 1.333 cups green Olives (pitted, finely chopped)
- 2 Tbsps lemon juice
- 4 Tbsps 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.
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