Ingredients
- Turkey breast, deboned 1
- Leeks 2
- Garlic cloves فصوص ثوم
- Chicken stock 500ml
- SpinneysFOOD Extra Virgin Olive Oil 100ml
- SpinneysFOOD Bay Leaves أوراق غار
- SpinneysFOOD Fresh Oregano A handful
- SpinneysFOOD Sea Salt ¼ tsp
- Salted butter 3 tbsp
- Red onions بصل أحمر
- SpinneysFOOD Fresh Coriander A handful
- SpinneysFOOD Organic Tortilla Chips 170
- Whole almonds 100g
- Beef chorizo 200g
- Turkey mince 300g
- Orange 1
- Limes 2
- Chipotle paste 1 tbsp
- SpinneysFOOD Black pepper ¼ tsp
- Cornstarch 2 tbsp
- SpinneysFOOD Bottled Drinking Water 2 tbsp
Nutrition (Per serving)
- Calories 727
- Fat 43.7g
- Saturates 10.6g
- Protein 52g
- Carbs 35.7g
- Sugars 8.2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Rolled turkey breast with chipotle stuffing
Mexican 60 Mins Prep · 120 Mins Cook
- To prepare the marinade, finely slice the leeks. Peel and finely grate the garlic. In a small jug, combine 200ml of stock, leeks, garlic, olive oil, bay leaves, oregano, a pinch of salt and butter and pour over the turkey breast. Refrigerate overnight.
- Preheat the oven to 200°C, gas mark 6.
- Peel and quarter the onions.
- To make the stuffing, place the onions and coriander in a blender and blitz until coarse. Place the tortilla and almonds together in a separate blender and blitz until coarse. Remove the sausage meat from its casing and finely chop the chorizo.
- In a medium bowl, combine the onion and coriander paste, tortilla-almond mixture, chorizo and turkey mince. Zest the orange and limes and add to the bowl along with the chipotle paste and season well.
- Remove the turkey breast from the marinade and pat dry with a paper towel. Lay the turkey breast skin-side down and place the stuffing in the middle. Fold the sides up around the stuffing. Using kitchen string, tie the meat at approx. 5cm intervals.
- Weigh the rolled turkey to calculate cooking time, approx. 25 minutes per 500g. Place the turkey breast skin side up in a roasting dish and pour the marinade over. Cover the dish with foil and cook for the calculated time.
- Remove the foil in the last 20 minutes and roast until the skin is crispy. If the marinade reduces too much, top up with extra water.
- Once the turkey has reached an internal temperature of 70°C, place on a chopping board to rest for 10-20 minutes.
- Strain the pan juices into a small pot placed over a medium heat and add the remaining 300ml of stock.
- Whisk the corn starch and water together to make a slurry and whisk it into the sauce. Simmer until thickened and season to taste.
- Serve with the rolled turkey breast.