Whole Turkey Breast With Couscous And Almond Stuffing

Recipe from: 12/1/2005 12:00:00 AM
Whole Turkey Breast With Couscous And Almond Stuff

Ingredients 12
Servings 6
Time 25

Ingredients

  • 1
    Stuffing: onion, chopped
  • 1
    large celery stalk, chopped
  • 100
    ml
    butter for frying
  • 500
    ml
    chicken stock
  • 500
    ml
    couscous
  • 5
    ml
    turmeric
  • 10
    ml
    salt and freshly ground pepper
  • 125
    ml
    unblanched almonds, chopped
  • 5
    ml
    lemon peel, finely grated
  • 10
    ml
    fresh thyme
  • 1
    Turkey: whole turkey breast, deboned
  • 10
    ml
    salt and coarsely ground pepper
 

Method

61
 
Stuffing Fry the onion and celery in butter until soft. Bring the stock to the boil, pour over the couscous and turmeric and return to the heat for 1 minute. Fluff with a fork. Stir in the remaining ingredients and leave to cool completely.

Turkey Place the breast skin-side down on a work surface and season with salt and pepper. Spoon the filling in the centre of the breast and roll up the meat. Secure the roll with string at 2 cm intervals and season all round with salt and pepper.

Place a drip tray in the middle of a kettle braai. Arrange burnt-out coals on both sides of it. Position the grill rack directly over the drip tray and place the turkey roll on top. Cover the braai, ensuring the air vent is fully open. Roast for 45-60 minutes or until golden brown and done.

 

Read more on: poultry  |  grill
 

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