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Cooking Tips

Make This Turkey Breast With Parsley & Lemon Couscous Stuffing For Thanksgiving In 5 Steps

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Cooking Tips

Make This Turkey Breast With Parsley & Lemon Couscous Stuffing For Thanksgiving In 5 Steps

November 24, 2016

You don’t need to roast a whole turkey for Thanksgiving! Try this new twist on the traditional bird for a flavoursome dish your family will love

Turkey Breast With Parsley & Lemon Couscous Stuffing
Serve up a plate of Turkey Breast With Parsley & Lemon Couscous Stuffing this Thanksgiving. (Photo: John Paul Urizar/BauerSyndication.com.au)

Turkey Breast With Parsley & Lemon Couscous Stuffing
Prep & Cook 2 hours / Serves 8

2 x 1 kg frozen turkey breast fillets, thaw completely ♥ 40 g butter, soften ♥ 40 g butter, extra ♥ Carrots, peas, redcurrant or cranberry jelly and fresh mint leaves, to serve

LEMON COUSCOUS STUFFING
100 g couscous ♥ ½ cup boiling water ♥ 50 g butter ♥ 100 g celery stalks, trim and chop finely ♥ 8 shallots, chop finely ♥ 2 cloves garlic, crush ♥ ½ cup coarsely chopped fresh parsley ♥ 1 tbsp finely grated lemon rind ♥ Salt and ground black pepper ♥ 1 egg, beat lightly

Click through the gallery below for preparation steps:

READ MORE:
You Probably Didn’t Know These 10 Fun Facts About Thanksgiving
Celebrate Thanksgiving In Singapore At These Restaurants
How To Cook Red Duck Curry With Exotic Thai Flavours In 8 Simple Steps

https://www.womensweekly.com.sg/gallery/food/cooking-tips/make-this-turkey-breast-with-parsley-lemon-couscous-stuffing-for-thanksgiving-in-5-steps/
Make This Turkey Breast With Parsley & Lemon Couscous Stuffing For Thanksgiving In 5 Steps
Step 1
image

To prepare stuffing, combine couscous and water in a bowl. Cover for 5 mins. Fluff couscous with a fork. Melt butter in a frying pan. Cook celery, shallots and garlic. Combine shallot mixture in a bowl with remaining ingredients.

Photo: Pixabay
Step 2
image

Preheat oven at 180 C. Meanwhile, place turkey breast, skin side down, on a board; cover with plastic wrap. Use a meat mallet to flatten turkey breasts to an even thickness. Spoon stuffing along the centre of one turkey breast.

Photo: John Paul Urizar/BauerSyndication.com.au
Step 3
image

Place the remaining turkey on top, skin side up, to cover. Spread stuffing over one of the turkey fillets. Place the other fillet on top and loop lengths of kitchen string around the fillets. Secure and tie the fillets together with a knot to enclose stuffing. Finish by tying one piece of string lengthways to ensure fillets don’t come apart while roasting.

Photo: John Paul Urizar/BauerSyndication.com.au
Step 4
image

Place turkey on a baking dish lined with baking paper. Cover the dish with butter-greased foil. Roast for 1 hour. Remove foil and brush turkey with butter. Roast, uncovered, for a further 30 mins, basting frequently with pan juices, until golden brown. Test for doneness by inserting a skewer into the thickest part of the meat. The juices should run clear.

Photo: John Paul Urizar/BauerSyndication.com.au
Step 5
image

Transfer turkey to a platter, cover loosely with foil, and set aside for 20 mins before carving. Remove string from turkey roll. Slice and serve with cooked carrots and peas. Sprinkle on fresh mint. Add a dollop of redcurrant or cranberry jelly, if you like.

 

Photo: John Paul Urizar/BauerSyndication.com.au
  • TAGS:
  • Cooking
  • couscous
  • dinner
  • Entertaining
  • family
  • How-To
  • Party
  • recipe
  • Special Occasion
  • thanksgiving
  • Turkey
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