Chorizo & Quinoa Stuffed Turkey Breast

INGREDIENTS

• 1 tbsp olive oil
• 1 chorizo sausages – rough chopped into 2 cm pieces
• 1 brown onions –small diced
• 2 cloves garlic – chopped
• ½ cup slivered almonds – roasted
• ¼  tsp ground cumin
• ½  cup cooked quinoa
• ½  cup baby spinach
• 100g cream cheese
• ¼ cup dried cranberries
• Salt and pepper
• 1 turkey breast – 1.4kg
• 1L boiling water

DIRECTIONS

STUFFING

1. Place the chorizo into the 350ml Blitz Pro container and screw on the grinding blade and lock into place on the Blitz Pro motor base and blitz for 5 – 10 seconds until roughly minced.
2. Heat the Banquet frypan (KEF 170) to a medium heat and add the oil.
3. Add the onions, garlic and chorizo to the fry pan and sauté for 5 minutes or until cooked.
4. Add the slivered almonds and cumin and sauté for a further 2 - 4 minutes.
5. Add the spinach and turn the heat off.
6. Add the quinoa, cream cheese, dried cranberries and salt and pepper.

TO STUFF THE TURKEY

1. Cut a long hole through the middle of the turkey using a knife.
2. Place the stuffing into a piping bag and pipe the stuffing into the hole in the turkey.
3. Fold the ends of the turkey in and wrap tightly (airtight) in cling wrap.

COOKING THE TURKEY

1. Place boiling water into the KAMBROOK slow cooker (KSC 320) ceramic inner bowl, plug into the power and switch on to HIGH.
2. Leave for until turkey reaches a temperature of 75 C, about 40-55 minutes.
3. Pre heat your Air Chef to 170 C.
4. Unwrap turkey and place into the Air Chef with the skin side up and roast for 30 minutes or until the skin is crisp.
5. Slice and serve.

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