Saffron Couscous Turkey Roll

Saffron Couscous Turkey Roll 150 Image by: Saffron Couscous Turkey Roll 150 Author: Canadian Living

Stuffed turkey breast is the answer for small Easter dinners. Serve with Asparagus Mushroom Stir-Fry.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: April 2007

Ingredients

  • 1 single boneless turkey breast (1-1/2 lb/ 750 g)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon liquid honey
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cup sodium-reduced chicken stock
  • 1/4 cup dry white wine or water
  • 4 teaspoons all-purpose flour
Saffron Couscous Stuffing:
  • 1/4 cup slivered almond
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove minced
  • 1/3 cup diced shallots or onion
  • 1/3 cup finely diced carrots
  • 1 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 pinch crumbled saffron or ground tumeric
  • 1 pinch pepper
  • 1 pinch cinnamon
  • 1/2 cup sodium-reduced chicken stock
  • 1/4 cup orange juice
  • 1/2 cup couscous
  • 3 tablespoons currants or raisins
  • 2 tablespoons chopped fresh parsley
  • 1 egg beaten

Method

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.

Nutritional facts Per serving: about

  • Sodium 367 mg
  • Protein 27 g
  • Calories 293.0
  • Total fat 12 g
  • Cholesterol 83 mg
  • Saturated fat 2 g
  • Total carbohydrate 18 g

%RDI

  • Iron 15.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 15.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Saffron Couscous Turkey Roll

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