Rolled roast turkey breast with quinoa stuffing

Rolled roast turkey breast with quinoa stuffing

Elisa Watson

Quinoa replaces traditional sourdough here to make this stuffing lighter and gluten-free. If you eat quinoa during Pesach, this makes a great main course for your celebrations.


Quantity Ingredient
2kg turkey breast, butterflied
2 medium ones red mullet, quartered
2 large celery stalks, cut as long as the carrots
2 medium carrots, quartered lengthways
500ml chicken stock
80ml olive oil
sea salt, for seasoning
freshly cracked black pepper, for seasoning


Quantity Ingredient
100g quinoa, rinsed in cold water and drained
1 teaspoon salt
3 tablespoons olive oil
1/2 brown onion, finely chopped
1 celery stalk, finely diced
1 granny smith apple, peeled and cut into 1cm cubes
90g Deconstructed baba ganoush
20g flat-leaf (italian) parsley, shredded
1 tablespoon thyme, leaves and soft stalks finely chopped
1 egg
2 tablespoons pistachios, chopped
50g dried sour cherries
1 teaspoon wholegrain mustard
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon caster (superfine) sugar
1 lemon, zest


  1. To make the stuffing, combine the quinoa with ½ teaspoon of the salt and 340 ml water in a small saucepan. Bring to the boil, then reduce the heat to low, cover with a lid and cook for 12 minutes. Drain and spread on a baking tray to cool.
  2. Heat the oil in a frying pan over medium heat and sauté the onion and celery for 5 minutes, until soft and slightly coloured. Add the apple and sauté for another 3–5 minutes.
  3. Soak the apricots in 250 ml hot water for about 10 minutes, until plump. Squeeze the apricots to get rid of excess liquid, then slice thinly.
  4. In a large bowl, combine the quinoa, sliced apricots, sautéed onion and apple mixture with the remaining salt and other stuffing ingredients and mix well.
  5. Preheat the oven to 190°C.
  6. Place the turkey, skin-side down, on a chopping board with the pointed end facing you. Open the breast out.
  7. Place all the stuffing left of the centre on the breast, packing it in tightly. Fold the left side of the breast over the stuffing and begin to roll, tucking in any loose parts, until you have a neat log. Tie the breast at 4 cm intervals with kitchen twine to secure the roll.
  8. Put the onions, celery and carrots in a roasting tray large enough to hold the turkey with 3 cm (1¼ in) of space around it. Pour in the stock and put the turkey on top of the vegetables. Rub the breast with the oil and season generously with salt and pepper.
  9. Roast, basting with the juices every 15 minutes, for 1½ hours, or until the juices run clear when the thickest part of the breast is pierced with a skewer.
  10. Remove from the oven and rest the turkey for 15 minutes, then carefully remove the kitchen twine. Slice thickly and dress the slices with the jus.
Jewish cooking
Chicken soup
Yom kippur
Dinner party
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