Stuffed Turkey with Zucchini

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Stuffed Turkey with Zucchini
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Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
Calories:
482
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie482 kcal(23 %)
Protein65.62 g(67 %)
Fat16 g(14 %)
Carbohydrates17.75 g(12 %)
Sugar added0 g(0 %)
Roughage4.57 g(15 %)
Vitamin A92.79 mg(11,599 %)
Vitamin D0.56 μg(3 %)
Vitamin E0.76 mg(6 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.55 mg(50 %)
Niacin36.03 mg(300 %)
Vitamin B₆1.8 mg(129 %)
Folate92.22 μg(31 %)
Pantothenic acid2.27 mg(38 %)
Biotin2.65 μg(6 %)
Vitamin B₁₂0.73 μg(24 %)
Vitamin C49.5 mg(52 %)
Potassium960.94 mg(24 %)
Calcium72.29 mg(7 %)
Magnesium97.28 mg(32 %)
Iron3.92 mg(26 %)
Iodine1.1 μg(1 %)
Zinc3.86 mg(48 %)
Saturated fatty acids5.32 g
Cholesterol182.53 mg
Author of this recipe:

Ingredients

for
4
Ingredients
26 ounces
turkey breasts (butterflied)
1
large, skinless duck breast (trimmed)
½ cup
1
large , Granny Smith Apple (peeled, cored, and diced)
0.333 cup
1 teaspoon
1 tablespoon
Coconut oil (melted)
2
Red onions (sliced)
1
yellow zucchini (sliced)
1
zucchini (sliced)
2 cups
Asparagus (woody ends removed)
2 cups
2 tablespoons
2 tablespoons
flat-leaf parsley (finely chopped)
freshly ground peppers

Preparation steps

1.
Preheat the oven to 220°C (200° fan) | 425F | gas 7. Open up the turkey crown and season with salt and pepper. Pound out the duck breast with a meat tenderiser and then place in the centre of the turkey.
2.
Mix together the sausage meat, apple, raspberries, thyme, and a few chopped sage leaves in a mixing bowl with some salt and pepper.
3.
Spoon over the duck breast, spreading it out evenly. Bring the sides of the turkey breast up and around the stuffing, tying securely with kitchen string.
4.
Brush the stuffed crown with coconut oil and season with salt and pepper. Sit in a roasting tray.
5.
Roast for 15 minutes and then reduce the oven to 170°C (150° fan) | 325F | gas 3. Roast for a further 50 - 60 minutes until the inside of the crown registers at least 74°C | 165F on a meat thermometer.
6.
Remove the crown from the roasting tray, transfer to a large platter, and cover tightly with aluminium foil.
7.
Combine the vegetables in the roasting tray and toss with the olive oil and some seasoning. Roast for 25 - 30 minutes until tender.
8.
Sprinkle the turkey crown with chopped parsley and serve with the roast vegetables and remaining sage.