Turkey Roast
Turkey Roast

Apple and Kale Stuffed Turkey Breast

Ryan Angel, Red Seal Chef & Holistic NutritionistBy Ryan Angel, Red Seal Chef & Holistic Nutritionist  , , , ,   ,

October 11, 2014

Looking for an alternative to cooking a whole turkey, try stuffing a turkey breast roast with local seasonal apples and nutrition rich kale.

Turkey is an excellent source of protein, which will help to prevent dessert induced blood-sugar crashes. Kale promotes regular digestion, lowers blood sugar and curbs overeating, and the pectin in apples lowers LDL ("bad") cholesterol. So enjoy this healthy alternative with your family and friends this Thanksgiving weekend.

  • Yields: 6 Servings

Ingredients

1 ½ gala apple rough chopped (save half of the apple for the garnish)

3 medium sized washed kale leaves rough chopped

¼ piece white onion rough chopped

1 tbsp Dijon mustard

1 stalk celery rough chopped

1 clove garlic minced

3 sprigs thyme leaves picked off

3 leaves fresh sage

1 egg cracked

¾ cups Japanese bread crumbs

2 x 500g turkey breast roasts (Netted means-has a net surrounding the roast)

3 tbsp of avocado oil

2 tbsp olive oil

Salt and pepper to taste

Directions

1Pre-heat the oven to 400°F.

2Take a sharp knife and insert it into the end of the turkey roast and rotate the knife inside the breast but don’t puncture the sides or the end of the breast.

3Repeat the process with the other breast.

4For the filling place in a food processor the apple, kale, white onion, dijon mustard, celery, garlic, thyme, sage, egg, bread crumbs, and salt and pepper to taste.

5Begin to place the filling into the hole that you made with the knife and stuff it as full as you can and repeat the process with the other breast.

6Rub the breasts with the avocado oil and liberally season with salt and pepper. Roast the breasts until an inserted thermometer reads 160°F.

7Before slicing the breasts make sure to let them rest and then when cool enough to handle slice the breasts into ¼ inch slices.

8Garnish with some apple slices and some drizzled olive oil. Serve immediately.

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