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

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:

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