Stuffed Turkey Breast With Red Lentils And Shallots

Name: Stuffed Turkey Breast With Red Lentils And Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 None slices Parma ham; 8 x 100 g quick cook turkey breast steaks; 40 g Parmesan shavings, plus extra to garnish (optional); 8 None sage leaves, plus extra lightly fried leaves to garnish (optional); 2-3 tbsp olive oil; 250 g red lentils, rinsed; 400 ml hot vegetable stock; 1 None bay leaf; 200 g shallots, peeled and halved (larger ones quartered); 3 tbsp caster sugar; 50 ml vinegar; None None potato wedges, to serve (optional)

Servings: persons

8 None slices Parma ham
8 x 100 g quick cook turkey breast steaks
40 g Parmesan shavings, plus extra to garnish (optional)
8 None sage leaves, plus extra lightly fried leaves to garnish (optional)
2-3 tbsp olive oil
250 g red lentils, rinsed
400 ml hot vegetable stock
1 None bay leaf
200 g shallots, peeled and halved (larger ones quartered)
3 tbsp caster sugar
50 ml vinegar
None None potato wedges, to serve (optional)

1
Place a slice of prosciutto on top of each piece of turkey, sprinkle with the Parmesan shavings and top with a sage leaf. Fold in half and secure with a toothpick.
2
Heat 1 tsp of the oil in a non-stick frying pan, cook the stuffed turkey for 6-7 mins each side until cooked through (you will need to do this in batches, adding more oil as necessary), remove and keep warm.
3
Cook the lentils in the stock with the bay leaf according to the package directions. Season to taste with salt and freshly ground black pepper.
4
Meanwhile, heat 1 tbsp of the oil in a pan, add the shallots and fry for 1-2 mins. Add the sugar and cook, turning, until golden brown. Pour in the vinegar and 1/2 cup water and simmer for 5 mins. Serve the turkey with the lentils and shallots and garnish with the extra lightly fried sage leaves and Parmesan shavings (if using).

1313

kcal

Calories

Fat

Carbs

102

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 8 None slices Parma ham, 8 x 100 g quick cook turkey breast steaks, 40 g Parmesan shavings, plus extra to garnish (optional), 8 None sage leaves, plus extra lightly fried leaves to garnish (optional), and more.

Yes, Stuffed Turkey Breast With Red Lentils And Shallots 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!