Ingredients:
1 single boneless turkey breasts, (1-1/2 lb/ 750 g)
1 tbsp (15 mL) extra-virgin olive oil
1 tsp (5 mL) liquid honey
1/4 tsp (1 mL) dried thyme
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1-1/2 cups (375 mL) sodium-reduced chicken stock
1/4 cup (60 mL) dry white wine, or water
4 tsp (18 mL) all-purpose flour
Saffron Couscous Stuffing:
1/4 cup (60 mL) slivered almonds
1 tbsp (15 mL) extra-virgin olive oil
1 garlic clove, minced
1/3 cup (75 mL) diced shallots, or onion
1/3 cup (75 mL) finely diced carrots
1-1/2 tsp (7 mL) ground coriander
1/4 tsp (1 mL) ground cumin
1/4 tsp (1 mL) salt
1 pinch crumbled saffron, or ground tumeric
1 pinch pepper
1 pinch cinnamon
1/2 cup (125 mL) sodium-reduced chicken stock
1/4 cup (60 mL) orange juice
1/2 cup (125 mL) couscous
3 tbsp (45 mL) currants or raisins
2 tbsp (30 mL) chopped fresh parsley
1 egg, beaten
Preparation:
Saffron Couscous Stuffing: In small dry skillet, toast almonds over medium heat, shaking pan occasionally, until golden, about 4 minutes; set aside.
In saucepan, heat olive oil over medium heat; cook garlic, shallot and carrot, stirring occasionally, until softened, about 3 minutes. Stir in coriander, cumin, salt, saffron, pepper and cinnamon; cook, stirring, for 1 minute.
Pour in chicken stock and orange juice; bring to boil. Stir in couscous, currants, parsley and almonds; remove from heat. Cover and let stand for 5 minutes; fluff with fork and let cool. Stir in egg.
With sharp knife held horizontally at thick long side of turkey, cut in half to within 1 inch (2.5 cm) of opposite side; open like book. Cover with waxed paper; pound to 1/2-inch (1 cm) thickness. Spread with stuffing, leaving 1-inch (2.5 cm) border on all sides. Starting at skinless side, roll up. Tie securely with string at 2-inch (5 cm) intervals. (Make-ahead: Wrap and refrigerate for up to 8 hours.)
Combine oil, honey, thyme, salt and pepper; brush over turkey. Place on rack in roasting pan; pour in 1/2 cup (125 mL) each water and chicken stock.
Roast in 375°F (190°C) oven (or 350°F/180°C convection oven), adding 1/2 cup (125 mL) water halfway through, until no longer pink inside and meat thermometer inserted in centre registers 185°F (85°C), about 1 hour and 15 minutes. Transfer to cutting board and tent with foil; let stand for 15 minutes before slicing.
Meanwhile, skim fat from pan juices. Add wine; boil until almost evaporated. Whisk in flour then remaining stock; bring to boil and cook, stirring, until thickened, about 3 minutes. Strain into gravy boat. Serve with turkey.
Servings: 6
Nutritional Info
approx. per serving
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
293
27 g
12 g
2 g
18 g
2 g
83 mg
367 mg
-
5%
15%
15%
17%
3%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
293
27 g
12 g
2 g
18 g
2 g
83 mg
367 mg
-
5%
15%
15%
17%
3%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
293
27 g
12 g
2 g
18 g
2 g
83 mg
367 mg
-
5%
15%
15%
17%
3%
