PISTACHIO AND PARSLEY STUFFED TURKEY BREAST
RECIPE TYPE
Turkey
SERVES
4 to 6
Prep: 20 min
Cook: 50 min
Ingredients
1 skin on, boneless turkey breast, about 1 kg
1/2 cup shelled pistachios, finely chopped
1/3 cup chopped fresh parsley
1/4 cup Longo’s Mediterranean Extra Virgin Olive Oil
3 tbsp chopped fresh Longo’s Organic Mint
1 clove garlic, minced
1/2 tsp finely grated lemon zest
Pinch each salt and pepper
Directions
Butterfly breast and open up like a book. Flatten slightly to even out breast; set aside.
Combine pistachios, parsley, oil, mint, garlic, lemon rind, salt and pepper. Spread over breast and roll up jellyroll style. Tie at about 2-inch intervals with kitchen string. Sprinkle with salt and pepper. Place on small parchment paper lined baking sheet.
Roast in preheated 400°F oven for about 50 minutes or until no longer pink inside and thermometer registers 165°F.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 44g | Fibre 3g |
Fat 20g | Sugar 1g |
Carbs 3g | Sodium 90mg |
