Stuffed Turkey Breast

5 from 1 vote
Recipe Serves 4 people
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine Gluten Free

Ingredients
  

  • 1 tbsp oil, olive
  • 1 tbsp pine nuts
  • 2 clove garlic crushed
  • 150 g bacon, lean (eye, no rasher) diced
  • ¾ cup couscous, wholemeal, dry (use quinoa as GF option)
  • 1 tbsp herbs, dried, mixed
  • 600 g turkey, breast cut in half lengthways to create 4 long portions about 1cm think
  • 2 tbsp maple syrup, pure

Instructions
 

  • Pre-heat your oven to 180 degrees Celsius.
  • Heat the olive oil in a small saucepan over medium heat. Add the pine nuts and garlic and simmer for 1-2 minutes. Next add the bacon and cook for a further 2-3 minutes or until the pine nuts have started to become golden.
  • Add the couscous, dried mixed herbs and 1.5 cups of water. Reduce the heat and simmer, stirring regularly until all the water is absorbed and the mixture is dry and fluffy. Remove from the heat.
  • Meanwhile, with a meat tenderiser (mallet) bash the turkey breast pieces so they are nice and flat. Place 1/4 of the couscous mixture into one end of of each strip of turkey breast and roll up. Use a toothpick to keep it together. Place each roll of turkey into an oven proof dish and bake for 25-30 minutes or until just golden on top. Remove from the oven and immediately drizzle with maple syrup. Serve with vegetable sides. Enjoy!
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This recipe is proudly sponsored by Alpha Fresh Foods.