High-Protein

Turkey Breast Stuffed with Cranberries

or Red Currants
5
Average: 5 (4 votes)
(4 votes)
Turkey Breast Stuffed with Cranberries
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
788
calories
Calories

Healthy, because

Even smarter

Nutritional values

This turkey breast is incredibely rich in lean protein, which will keep you full for a long time.

Serve this turkey with a light side salad for added vitamins and minerals.

1 serving contains
(Percentage of daily recommendation)
Calorie788 kcal(38 %)
Protein54.21 g(55 %)
Fat53.76 g(46 %)
Carbohydrates19.42 g(13 %)
Sugar added4.31 g(17 %)
Roughage2.58 g(9 %)
Vitamin A375.72 mg(46,965 %)
Vitamin D0.46 μg(2 %)
Vitamin E2.65 mg(22 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.62 mg(56 %)
Niacin26.77 mg(223 %)
Vitamin B₆1.36 mg(97 %)
Folate29.56 μg(10 %)
Pantothenic acid2.03 mg(34 %)
Biotin4.54 μg(10 %)
Vitamin B₁₂0.85 μg(28 %)
Vitamin C24.91 mg(26 %)
Potassium713.78 mg(18 %)
Calcium151.93 mg(15 %)
Magnesium70.91 mg(24 %)
Iron2.06 mg(14 %)
Zinc3.4 mg(43 %)
Saturated fatty acids25.87 g
Cholesterol239.56 mg

Ingredients

for
4
Ingredients
2 turkey breasts (approx 14ounces each, skin on)
2 cups cream cheese
2 cups Red currant (or cranberries)
2 tablespoons chopped thyme
lemons (juiced)
3 tablespoons vegetable oil
1 tablespoon honey
cup white wine
cup chicken stock
Red currant (to garnish)
thyme (to garnish)
How healthy are the main ingredients?
cream cheesethymelemonhoneythyme
Preparation

Kitchen utensils

1 Skillet, 1 Baking sheet, 2 Bowls, 1 Small bowl, 1 Cutting board, 1 Small knife, 1 Fork, 1 Tablespoon, 1 Teaspoon, 1 Kitchen towel, 1 Citrus juicer, 2 Plates, 1 Large knife

Preparation steps

1.
Put the turkey escalopes between 2 pieces of cling film and bash with a rolling pin to flatten slightly.
2.

Mix the cream cheese with the thyme, lemon juice, salt and pepper then fold in the red currants or cranberries

3.
Lay the turkey escalopes on a board skin side down and divide the cream cheese mixture between them. Carefully roll the escalopes and secure along the length with string. Cover and chill for at least 1 hour.
4.

Heat the oven to 400ºF.

5.
Rub the roulades with the oil, salt and pepper and place in a deep roasting tin. Roast in the oven for 45 - 50 minutes basting every 15 minutes. Remove from the tin and keep warm.
6.
Put the tin on the hob and heat the meat juices until bubbling. Add the honey, wine and chicken stock and simmer for 5 minutes stirring all the time.
7.

Strain the sauce onto a warm serving plate and serve the turkey roulades on top sliced and garnished with red currants or cranberries, and thyme sprigs.