THE DAIRY KITCHEN
Moroccan Turkey with Couscous Stuffing and Coriander Butter
By THE DAIRY KITCHEN
Serves
4
Difficulty
Medium
Preparation
25 MINS
Cooking
35 MINS
Perfect for a Moroccan inspired Christmas or celebraton.
Ingredients
1/2 cup couscous, cooked1 cup cheddar cheese
200g tub natural yoghurt
2 teaspoons finely chopped preserved lemon or grated lemon rind
1 tablespoon finely chopped coriander
1/2 cup macadamia nuts, roasted and chopped
1/4 teaspoon chilli flakes
1 clove garlic, crushed
1kg boneless turkey breast fillet
2 tablespoons olive oil
20g butter, melted
500g pumpkin, roughly chopped
2 red capsicums, seeds removed and thickly sliced
2 red onions, quartered
1/2 bulb garlic, extra
2 small zucchini, sliced
50g butter, melted, extra
1/4 cup fresh coriander leaves, finely chopped, extra
Handy Tips
Substitute turkey with preboned chicken or duck.
Method
- Combined cooked couscous, cheese, yoghurt, preserved lemon, coriander, macadamia nuts, chilli flakes and garlic and set aside.
- Make cuts in the thick part of the turkey fillet and 'butterfly' out and batten out between two sheets of plastic wrap to an even thickness (around 20cm x 30cm). Spoon the prepared seasoning evenly along the longest side of the turkey. Roll up to enclose filling and secure with string.
- Brush turkey liberally with half of the oil combined with half the melted butter and cook in a hot frypan until browned all over. Remove the turkey from the pan and place in a baking dish with pumpkin, red capsicum, red onion and garlic bulb. Brush vegetables with the remaining combined oil and butter and bake at 180°C for 20 minutes. Add zucchini to the pan and bake for a further 10-15 minutes, until turkey is cooked through.
- Allow turkey to rest for 10 minutes before slicing. Combine extra melted butter and extra coriander. Serve sliced turkey with roasted vegetables, drizzled with coriander butter.
