Stuffed Turkey with Zucchini
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
Ingredients
for
4
- Ingredients
- 26 ozs turkey breasts (butterflied)
- 1 large, skinless duck leg (trimmed)
- ½ cup Sausage meat
- 1 large , Granny Smith Apple (peeled, cored, and diced)
- 0.333 cup Raspberries
- 1 tsp thyme
- Sage
- 1 Tbsp Coconut oil (melted)
- 2 Red onions (sliced)
- 1 yellow Zucchini (sliced)
- 1 Zucchini (sliced)
- 2 cups Asparagus (woody ends removed)
- 2 cups Snap pea
- 2 Tbsps olive oil
- 2 Tbsps flat-leaf parsley (finely chopped)
- salt
- freshly ground peppers
Preparation steps
1.
Preheat the oven to 220°C (200° fan) | 425F | gas 7. Open up the turkey crown and season with salt and pepper. Pound out the duck breast with a meat tenderiser and then place in the centre of the turkey.
2.
Mix together the sausage meat, apple, raspberries, thyme, and a few chopped sage leaves in a mixing bowl with some salt and pepper.
3.
Spoon over the duck breast, spreading it out evenly. Bring the sides of the turkey breast up and around the stuffing, tying securely with kitchen string.
4.
Brush the stuffed crown with coconut oil and season with salt and pepper. Sit in a roasting tray.
5.
Roast for 15 minutes and then reduce the oven to 170°C (150° fan) | 325F | gas 3. Roast for a further 50 - 60 minutes until the inside of the crown registers at least 74°C | 165F on a meat thermometer.
6.
Remove the crown from the roasting tray, transfer to a large platter, and cover tightly with aluminium foil.
7.
Combine the vegetables in the roasting tray and toss with the olive oil and some seasoning. Roast for 25 - 30 minutes until tender.
8.
Sprinkle the turkey crown with chopped parsley and serve with the roast vegetables and remaining sage.
