Saffron Couscous Turkey Roll

By The Canadian Living Test Ktichen

31 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	293293 cal
pro	27 g27g pro
total fat	12 g12g total fat
sat. fat	2 g2g sat. fat
carb	18 g18g carb
fibre	2 g2g fibre
chol	83 mg83mg chol
sodium	367 mg367mg sodium
% RDI:	-
calcium	55 calcium
iron	1515 iron
vit A	1515 vit A
vit C	1717 vit C
folate	1313 folate

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

Ingredients

1 1single singleboneless turkey breastboneless turkey breasts, (1-1/2 lb/ 750 g)
1 tbsp extra virgin olive oil 1 1tbsp tbspextra virgin olive oil
1 tsp liquid honey 1 1tsp tspliquid honey
1/4 tsp dried thyme 1/4 1/4tsp tspdried thyme
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1-1/2 1-1/2cups cupssodium-reduced chicken stock
1/4 cup dry white wine , or water1/4 1/4cup cupdry white wine, or water
4 tsp all-purpose flour 4 4tsp tspall-purpose flour
Saffron Couscous Stuffing:
1/4 cup slivered almonds 1/4 1/4cup cupslivered almondalmonds
1 tbsp extra virgin olive oil 1 1tbsp tbspextra virgin olive oil
1 garlic clove , minced1 1garlic clovegarlic cloves, minced
1/3 cup diced shallots , or onion1/3 1/3cup cupdiced shallotshallots, or onion
1/3 cup finely diced carrots 1/3 1/3cup cupfinely diced carrotcarrots
1-1/2 tsp ground coriander 1-1/2 1-1/2tsp tspground coriander
1/4 tsp ground cumin 1/4 1/4tsp tspground cumin
1/4 tsp salt 1/4 1/4tsp tspsalt
1 1pinch pinchcrumbled saffron, or ground tumeric
1 pinch pepper 1 1pinch pinchpepper
1 pinch cinnamon 1 1pinch pinchcinnamon
1/2 cup sodium-reduced chicken stock 1/2 1/2cup cupsodium-reduced chicken stock
1/4 cup orange juice 1/4 1/4cup cuporange juice
1/2 cup couscous 1/2 1/2cup cupcouscous
3 tbsp currants or raisins 3 3tbsp tbspcurrants or raisinraisins
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley
1 egg , beaten1 1eggeggs, 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.

Source : Canadian Living Magazine: April 2007