Ingredients
- 3.2kg Ingham frozen easy carve turkey buffe
- 1/2 cup fresh breadcrumbs
- 50g dried peaches, chopped
- 1/3 cup pistachio kernels, chopped
- 1 tablespoon chopped fresh parsley
- 1 egg
- 2 kg chat potatoes, halved
- 1 Jap/Kent pumpkin, cut into wedges
- 10 garlic cloves
- 12 fresh bay leaves
- 2 tablespoons olive oil, to drizzle
Method
- Step 1Preheat oven to 200°C. Use a sharp knife to cut down the centre of the turkey buffe either side of the breast bone. Cut close to the ribs to remove breasts from the bone. Run your finger under the skin of each breast at the top to create a pocket.
- Step 2Combine fresh breadcrumbs, dried peaches, pistachio kernels, fresh parsley and egg. Press into the pocket.
- Step 3Place the turkey, potatoes, pumpkin, garlic cloves and fresh bay leaves in a tray. Drizzle with olive oil. Roast for 40 minutes. Cover and set aside for 10 minutes. Serve with the vegetables and salad.
- High fibre
- Low carb
- Lower gi
Nutrition
2563 kj
Energy
26g
Fat Total
7g
Saturated Fat
10g
Fibre
41g
Protein
118mg
Cholesterol
1298.77mg
Sodium
17g
Carbs (sugar)
48g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: Steve Brown
- Publication: Fresh Living
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