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Ингредиенты
- 2 x 2 1/2 pound boneless skinless turkey, breast
- 3 Tbsp. extra virgin olive oil
- 3 Tbsp. soy sauce
- 1 Tbsp. chopped garlic
- 1/2 c. roughly minced shallot
- 1 tsp freshly grnd black pepper Cashew Stuffing
- 1/4 c. butter
- 1 tsp chopped garlic
- 1/2 c. finely minced onion
- 1/4 c. finely minced carrot
- 1/4 c. finely minced celery
- 1 1/2 c. minced toasted cashew
- 1/2 tsp cajun spice
- 3/4 c. water
- 2 Tbsp. minced dry apple
- 1/4 x finely minced fresh sage
- 1/4 c. finely minced fresh rosemary
- 2 1/2 c. fresh breadcrumbs
Инструкции
- Ask your butcher to butterfly the turkey breast or possibly do it yourself by cutting it lengthwise down the center, almost but not completely through. Then open the two halves flat to resemble a butterfly shape Place butterflied turkey breast on work surface. Using meat mallet, lb. turkey to about 1/4-inch thickness. Spread stuffing (see below) over turkey, leaving 1/2-inch border on all sides and pressing on stuffing to adhere. Starting at 1 long side, roll up tightly, jellyroll style, folding sides in as you go. Tie roulade in 5 places with string to secure.
- In a small bowl whisk together extra virgin olive oil, soy sauce, shallots, garlic and black pepper.
- Place stuffed turkey rolls in shallow dish, coat with marinade, cover, and let rest in refrigerator 1 hour or possibly overnight.
- Preheat grill to medium. Lightly oil rack. Grill turkey rolls, turning often, till flesh is opaque, grill marks appear, and stuffing is heated through. Slice diagonally into thick slices and serve immediately.
- Cashew Stuffing:In a large skillet over medium heat, heat butter. Add in garlic, onion, carrots, and celery and cook, stirring frequently, for 5 min or possibly till soft but not brown.
- Add in Cajun spice and cashews and cook and stir for 1 minute.
- Turn up heat, add in water and bring to a boil. Remove saucepan from heat and add in dry apples, sage, rosemary and breadcrumbs and stir till well mixed. Add in salt and pepper to taste. Reserve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 318g | |
| Recipe makes 8 servings | |
| Calories 626 | |
| Calories from Fat 262 | 42% |
| Total Fat 30.24g | 38% |
| Saturated Fat 9.04g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 932mg | 39% |
| Potassium 872mg | 25% |
| Total Carbs 37.6g | 10% |
| Dietary Fiber 3.4g | 11% |
| Sugars 4.28g | 3% |
| Protein 50.76g | 81% |
