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Stuffed Turkey Fillet On Ciabatta

Recipe from: 12/1/2005 12:00:00 AM

Ingredients 15
Servings 6
Time 120


  • 50
    Filling: prepared pesto
  • 200
    black olives, pitted and roughly chopped
  • 300
    sun-dried tomatoes, soaked and chopped
  • 400
    goat's milk or feta cheese, roughly chopped
  • 2
    Turkey: turkey fillets, about 300 g each
  • 100
    olive oil
  • 50
    balsamic vinegar
  • 10
    salt and freshly ground pepper
  • 3
    Roast Peppers And Ciabatta: red peppers, halved with stems intact
  • 1
    ciabatta, halved lengthways
  • 60
    olive oil for brushing
  • 5
    salt and freshly ground black pepper
  • 50
    prepared pesto
  • 20
    black olives
  • 6
    whole basil leaves


Filling Mix together all the filling ingredients and refrigerate until needed.

Turkey Make a lengthways slit halfway into the side of each fillet to make a pocket. Place the meat in a glass bowl, drizzle with olive oil and balsamic vinegar and marinate for at least 1 hour.

Season the meat inside and out with salt and pepper. Stuff the pockets with the filling and secure the sides with cocktail sticks. Place the grill 20 cm above the coals, place the meat on top and braai for 40-50 minutes or until golden brown and done.

Roast Peppers And Ciabatta Brush the peppers and ciabatta with olive oil. Season the peppers with salt and pepper. Place the peppers on the grill 15-20 minutes before the end of the cooking time for the meat.

Place the bread on the grill 5-10 minutes before the end of the cooking time and braai until nicely browned. Mix the pesto and olives and stuff the peppers with the mixture. Top each with a basil leaf.

On a serving platter, place the ciabatta with the cut side facing up and place the meat on top. Serve with the stuffed peppers.


Read more on: poultry  |  grill


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