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Photo of Herb and onion sourdough stuffed turkey breast poached in cider by WW

Herb and onion sourdough stuffed turkey breast poached in cider

6
Points®
Total Time
6 hr 30 min
Prep
25 min
Cook
6 hr 5 min
Serves
4
Difficulty
Moderate
For a high protein, tasty dinner for the family why not try this poached turkey recipe. Filled with herbs and cooked with cider, the flavour created is incredible – definitely a must try!

Ingredients

Red cabbage

550 g, (1/2 small cabbage), thickly sliced

Baby potatoes

400 g, halved

Red apple, unpeeled

2 medium, unpeeled, quartered

Cider, sweet

½ cup(s), (125ml) pear

Mixed spice

½ tsp

Skinless turkey breast

540 g, (Buy 2 x 300g fillets), fat trimmed

White sourdough bread

2 slice(s), (2 x 35g) day-old

Green shallot(s)

2 individual, finely chopped

Cranberry sauce

2 tbs, whole berry variety

Fresh thyme

2 tsp, chopped

Dijon mustard

1 tsp

Fresh flat-leaf parsley

⅓ cup(s), finely chopped

Oil spray

1 x 3 second spray(s)

Instructions

  1. Place cabbage, potato and apple in a 4.5 litre (18-cup) slow cooker. Add combined cider and mixed spice. Cook, covered, on low for 4 hours (or high for 2 hours).
  2. Meanwhile, cut each turkey breast in half horizontally. Place 1 piece of turkey between 2 layers of plastic wrap. Using a meat mallet or rolling pin, pound turkey until about 1cm thick. Repeat with remaining turkey pieces. Process bread in a food processor until coarse crumbs form.
  3. Combine breadcrumbs, shallots, cranberry sauce, thyme, mustard and half the parsley in a small bowl. Season with salt and pepper. Place one-quarter of the stuffing mixture onto the short end of each turkey piece. Roll up to form log-shaped rolls and secure with toothpicks.
  4. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook turkey rolls, turning, for 2–3 minutes or until browned. Transfer to slow cooker. Cook, covered, on low for 2 hours (or high for 1 hour).
  5. Cut each turkey roll in half diagonally. Remove toothpicks. Serve turkey with cabbage, potatoes and apples. Drizzle with cooking juices and sprinkle with remaining parsley to serve.

Notes

SERVING SUGGESTION: Steamed zucchini and sugar snap peas.

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