Roast Turkey Breast with Stuffing Balls

Thinking about what to cook this Sunday? Try our Roast Turkey Breast with Pine Nut, Preserved Lemon and Herb Stuffing Balls, and serve it with roast potatoes & green veggies. Yum!

cook time

70 mins

 prep time 

30 mins

total time

100 mins

Serves 4

Ingredients

  • Turkey
  • 2 Turkey breasts
  • 4 tbs fresh lemon juice
  • 1/2 c + 2 tbs verjuice
  • 2 tbs dijon mustard
  • 4 tbs fresh basil, chopped
  • 1/2 c flour
  • 2 tsp salt
  • 1 tsp pepper
  • 50g butter
  • 1 tbs tarragon
  • Stuffing Balls
  • 2-3 slices stale bread, chopped
  • 2 tbs pine nuts
  • 2 tbs lemon zest
  • 1 tbs each of chopped rosemary, parsley, basil, chives
  • salt & pepper, to taste
  • 1 egg
  • 350g pork mince
  • 2 tbs olive oil
  • 1 tbs butter
  • Gravy
  • Turkey juices (from oven dish)
  • 1/2 c chicken stock
  • To serve
  • Roast potatoes
  • Steamed green veggies

Method

  1. Mix together lemon juice, 2 tbs verjuice, dijon mustard, & basil in a large sealable bag with the Turkey Breast and refrigerate for at least 1 hour or overnight
  2. Heat Oven to 180 degrees Celsius
  3. In a large bowl mix together flour with salt & pepper. Add marinated Turkey Breast and toss to coat. Shake off any excess flour and set to the side
  4. Melt 50grms butter in an oven-proof dish or frying pan and fry Turkey until golden on all sides
  5. Season Turkey with salt and pepper and add tarragon, basil, & 1/2 cup verjuice
  6. Cover and Roast in the oven for 25-35mins. To check Turkey is cooked, pierce the Breast in the thickest part and once the juice runs clear, take them out and set aside to rest in tinfoil
  7. While Turkey is cooking, make the Stuffing Balls by blitzing a large handful of stale bread in a Food Processor/Nutri Bullet until a fine crumb
  8. Add to a bowl along with pine nuts, lemon zest, mixed herbs, salt, pepper, egg, & pork mince
  9. Mix together thoroughly, roll mixture into small balls and refrigerate until the turkey is cooked
  10. To cook Stuffing Balls, heat olive oil and butter in a large pan until sizzling. Add meatballs and fry until golden and cooked through. About 7-10mins
  11. Heat up the pan/oven dish that the Turkey was cooked in and add chicken stock. Heat and stir until thickened
  12. Slice Turkey thinly and place on a pre heated serving dish. Pour over gravy and serve with Stuffing Balls, roast potatoes and green veggies.