Chorizo And Almond Stuffed Turkey Breast With Cousc

Name: Chorizo And Almond Stuffed Turkey Breast With Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 lb whole almonds; 2 tbsp canola oil; 1/4 lb chorizo sausage, finely chopped; 5 None red onions, peeled and finely diced; 2 tbsp light balsamic vinegar; 1 bunch fresh parsley, finely chopped; 3 lb turkey breast, pounded thin; 1/2 cup vegetable stock; 1 tsp coriander seeds; 1 tsp black peppercorns; 2 tbsp olive oil; 2 cloves garlic, peeled and finely diced; 2 1/2 tbsp fresh ginger, peeled and finely diced; 1 lb carrots, peeled and sliced; 1/2 lb dates, pitted and halved; 2 None bay leaves; 1/2 tsp paprika; 1 1/2 cups orange juice; 1/4 lb couscous

Servings: persons

1/4 lb whole almonds
2 tbsp canola oil
1/4 lb chorizo sausage, finely chopped
5 None red onions, peeled and finely diced
2 tbsp light balsamic vinegar
1 bunch fresh parsley, finely chopped
3 lb turkey breast, pounded thin
1/2 cup vegetable stock
1 tsp coriander seeds
1 tsp black peppercorns
2 tbsp olive oil
2 cloves garlic, peeled and finely diced
2 1/2 tbsp fresh ginger, peeled and finely diced
1 lb carrots, peeled and sliced
1/2 lb dates, pitted and halved
2 None bay leaves
1/2 tsp paprika
1 1/2 cups orange juice
1/4 lb couscous

1
Preheat oven to 325u00b0F. For the stuffing, toast 3/4 of the almonds in a frying pan. Add a little oil in a pan and chorizo and saute for 3 mins. Add 3 diced onions and cook for 8-10 mins, stirring occasionally. Add vinegar and simmer for 1-2 mins then add 1/3 of the parsley. Spread stuffing evenly over turkey, then roll up and fasten with butcher's twine. Heat remaining oil in a roasting pan and sear turkey, turning as necessary. Add stock, then roast for about 2 hours.
2
For the couscous, toast coriander and peppercorns in a frying pan for 1-2 mins. Remove from heat, grind with a mortar and pestle then pass through a sifter. Heat olive oil in a saucepan and saute remaining onions, garlic and ginger for 3 mins. Add carrots, dates, remaining almonds, coriander, black pepper, bay leaves and paprika and saute for 3-5 mins. Add orange juice, bring to a boil then simmer for 10-12 mins over low heat. Season to taste.
3
Meanwhile, prepare couscous according to package directions and set aside to cool slightly. Mix couscous and remaining parsley with the carrot mixture. Remove turkey from the oven, cut into slices and serve with couscous and vegetables.

1103

kcal

Calories

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/4 lb whole almonds, 2 tbsp canola oil, 1/4 lb chorizo sausage, finely chopped, 5 None red onions, peeled and finely diced, and more.

Yes, Chorizo And Almond Stuffed Turkey Breast With Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chorizo And Almond Stuffed Turkey Breast With Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions