Name: Turkey with sundried tomato stuffing
Prep time: 20 min
Cook time: 140 min
Total time: 160 min
Yield: 8
Ingredients: 1/4 cup olive oil; 2 medium brown onions, thinly sliced; 5 garlic cloves, crushed; 2 medium zucchini, grated; 180 gram tub semi-dried tomatoes, drained; 1 long red chilli, seeded, chopped; 2 cup fresh breadcrumbs; 90 gram packet croutons; 1/2 cup pistachios; 1/3 cup fresh flat-leaf parsley leaves, coarsely chopped; 2 tablespoon lemon juice; 2 teaspoon lemon rind, finely grated; 3 kilogram whole turkey breast, boned (see recipe tip); baby rocket leaves, grilled peaches to serve

Turkey with sundried tomato stuffing

This delicious recipe sees tender turkey breast stuffed with a summery sundried tomato, zucchini, lemon and pistachio stuffing. A perfect way to enjoy turkey without committing to a whole bird

Serves 8

Prep

20M

Cook

2H 20M

Total

2H 40M

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This recipe first appeared in Woman’s Day.

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Ingredients

1/4 cup olive oil

2 medium brown onions, thinly sliced

5 garlic cloves, crushed

2 medium zucchini, grated

180 gram tub semi-dried tomatoes, drained

1 long red chilli, seeded, chopped

2 cup fresh breadcrumbs

90 gram packet croutons

1/2 cup pistachios

1/3 cup fresh flat-leaf parsley leaves, coarsely chopped

2 tablespoon lemon juice

2 teaspoon lemon rind, finely grated

3 kilogram whole turkey breast, boned (see recipe tip)

baby rocket leaves, grilled peaches to serve

Method

Preheat hooded barbecue to moderate, 180°C. Line a baking dish with baking paper.

In a large frying pan, heat half the oil on medium. Sauté onion and garlic for 4-5 minutes until tender. Add zucchini, tomatoes and chilli. Cook, stirring, for 4-5 minutes until softened.

Transfer mixture to a large bowl. Add breadcrumbs, croutons, pistachios, parsley, lemon juice and zest. Season.

Open out turkey on a sheet of baking paper, skin-side down. Using a sharp knife, slice halfway through thick top half of each breast, being careful not to cut all the way through. Open out each breast and tenderloin, then fold out – this will create an even thickness.

Spread stuffing over two- thirds of whole breast, leaving a gap at one short end. Roll up to enclose filling, using paperto help lift and roll. Secure with skewers.

Truss with kitchen string, using skewers as a guide, to make an even shape. Remove skewers.

Transfer turkey to pan. Brush with remaining oil and season. Cook over indirect heat for 2¼ hours or until juices run clear when pierced. Rest for 15 minutes before carving into slices. Serve with rocket leaves and peaches.