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A Perfect Pantry

Stuffed Turkey Breast Wrapped in Proscuitto with Roast Veggies

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    • images/stories/recipes/Turkey Breast.jpg
    • images/stories/recipes/Root Veg Penne with Turkey.jpg
    • PREP TIME
      100 min
    • COOK TIME
      20 min
    • READY TIME
      120 min
    • SERVINGS
      4

    INGREDIENTS

    • 1 turkey breast
    • 2 pieces bread
    • 1 small brown onion
    • 2 cloves garlic
    • 1 tsp fresh rosemary
    • 1 tsp fresh thyme
    • 1 tsp flaked salt
    • 2 tsp olive oil
    • 100g prosciutto, thinly sliced
    • Roast veggies for 4, to serve

    DIRECTIONS

    1. Using a mini food processor, place the bread, onion, garlic, rosemary, thyme, salt and olive oil into the bowl and pulse until it forms a rough ball.
    2. Open the turkey breast and push the stuffing firmly into the centre. Wrap back as it was and then begin to cover with prosciutto. Firmly hold the roast together and then place into a loaf tin.
    3. Place the low rack into the base of the oven bowl of Kambrook’s Turbo Convection oven.
    4. Place the loaf tin into the oven bowl and onto the rack. Place the extension ring on top and secure the lid.
    5. Select ‘ROAST’ setting and then press the ‘+ TIME’ button until ‘50’ appears on the screen and then the ‘- C’ button once until ‘180’ appears on the screen. Press the ‘POWER/START’ button and allow to cook.
    6. Remove the lid and place onto the lid holder. Remove the extension ring and remove the aluminum foil then place the extension ring on top and secure the lid.
    7. Select ‘ROAST’ setting and then press the ‘+ TIME’ button until ‘50’ appears on the screen and then the ‘- C’ button once until ‘180’ appears on the screen. Press the ‘POWER/START’ button and allow to cook.
    8. Allow to rest for 15 minutes and serve with roasted vegetables.

     

    LEFTOVERS

    Root Vegetables, Spiced Ricotta and Turkey Penne

    1. In a small bowl, toss together 250g cooked penne pasta, 1/2 cup grated parmesan cheese, 2 cups leftover roast vegetables and 200g leftover turkey, thinkly sliced and torn. Set aside.
    2. In a small bowl, combine 3/4 cup firm ricotta cheese, 2 tablespoons finely shredded mint, 2 tablespoons finely shredded parsley, 1/4 teaspoon ground nutmeg, and 1 teaspoon flaked salt. Stir until combined.
    3. Serve the ricotta mixture over the top of the pasta and serve warm or chilled.

     

     

    This recipe was developed using a Kambrook Appliance.

    APPLIANCES

    • Power Drive Direct Food ProcessorPower Drive Direct Food Processor
    • Hot Top Mini-OvenHot Top Mini-Oven
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