Christmas Turkey with Pistachio Quince CouscousServes: 8 | ![]() |
Ingredients2 large turkey breast fillets (skinless) | Nutrition (per serve)
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Instructions
- Preheat oven to 200°C fan forced.
- In a heatproof bowl, tip in couscous and pour over boiling water. Cover and set aside for 5 minutes or until liquid is absorbed, using a fork to separate the grains.
- Spray a frying pan lightly with olive oil and place over a medium heat.
- Caramelise onions and stir for 5 minutes, adding cumin and coriander, stirring for 1 minute.
- Add the onion mixture, quince paste, pistachio and parsley to the couscous and combine well. Season with a pinch of salt and pepper.
- On a clean working surface, place the turkey, breast-side down and open out the tenderloin so each breast lies flat.
- Spoon stuffing along the breast fold and enclose filling.
- Use non-waxed kitchen string to tie breasts at 2cm intervals.
- In a roasting pan, lightly spray with olive oil and roast turkey breasts for 35-40 minutes or until golden.
- Cover with foil and set aside for 15 minutes to rest.
- To serve, remove string and thinly slice the turkey across the grain.