This delicious turkey breast fill with fresh mozzarella is perfect for Thanksgiving Day or Christmas, is easy and nutritious. Ideal for lunch, dinner or for your lunchbox. Surprise the family with your chef skills for a unforgettable yummy evening!
INGREDIENTS
1/3 cup (75 mL) pine nuts
1/2 cup (125 mL) quinoa
1 apple, diced
1 onion, chopped
1 pinch of ground cinnamon
6 oz (180 g) Fresh Mozzarella, finely diced
Salt and freshly ground pepper
2 lb (1 Kg) turkey breast, skinless and boneless
1 1/2 cups (375 mL) low-sodium chicken broth
3 cups (750 mL) kale, coarsely chopped
1 tbsp (15 mL) flour
1/2 cup (125 mL) 18% cooking cream
DIRECTIONS
1. Preheat oven to 375oF (190oC).
2. In an oven-safe dish, toast pine nuts for 5–7 minutes or until golden.
3. In a saucepan, cook quinoa in salted boiling water for 10 minutes. Drain and cool under cold running water. Drain again. In a bowl, mix quinoa, apple, onion, cinnamon, pine nuts and Fresh Mozzarella. Season with salt and pepper.
4. Cut turkey breast in half lengthwise, without cutting all the way through, and open up like a book. Place turkey breast in an oven-safe dish. Place stuffing on bottom half and close top half so stuffing is secured inside. Hold in place with toothpicks or string.
5. Pour in broth, cover and cook for 30 minutes.
6. Place kale around turkey breast, cover and continue cooking for 30 minutes.
7. Remove cover and cook for 15 more minutes until turkey is golden.
8. Pour broth into a saucepan and bring to a boil. Mix flour with cream, then add mixture to saucepan. Stirring with a whisk, allow to thicken until creamy.
9. Slice and serve turkey and kale topped with sauce.
[recipe & photo belongs to: dairygoodness.ca]
