Stuffed Turkey Breast with Brussels Sprouts
Artichoke recipes are easy or not?
Stuffed turkey breasts can look beautiful and impressive on a plate. I stuffed mine with artichoke and sun-dried tomatoes. Last week I made a nice appetizer from fresh artichoke. This halved artichoke hearts I used for this recipe came from a tin. They were in salty water, without preservatives. Some of you told me it’s very complicated to make any dish with artichoke. You are right but also not entirely. The steaming is very simple. Or you can open a tin. And I do not know any easier option than opening a tin. Of course, there are also more complicated recipes, but these are not. Try these recipes first. Kyara also made an artichoke basil pesto from the tin. You can start with any of these and then move on to the next level if you feel you are ready for that.
Flavor of the Sun in dried tomatoes
I really like sundried tomatoes and I use it a lot. Tomatoes spend 4–10 days in the sun in order for the sun-drying process to be complete. They lose 88-93% of their fresh weight during the process, a single kilogram of sundried tomatoes come from 8-14 kg of fresh tomatoes. Did you know that tomatoes will keep their nutritional value after the procedure?
Brussels sprouts’ season is here
Brussels sprouts is a divisive veggie, that many love and love to hate. I did not like it when I was little girl. But I like and make it now in different version during autumn and wintertime. It’s very delicious in combination with other vegetables and cheeses, for example. Of course, readily available almost year-round. Almost everything is available in our global world year-round. But the peak season is from September to mid-February in the Northern Hemisphere. Brussels sprouts is a cool weather vegetable. It’s very special, because if summers are very hot where you live, it can be a difficult vegetable to grow.
They are good source of Vitamin A and C, potassium, folate, iron and fiber. Brussels sprouts fits well into the paleo diet. Do not miss this healthy and yummy recipe!
Stuffed Turkey Breast with Brussels Sprouts
Ingredients
- 650 gram Brussels sprouts quartered
- 1 big red onion cut chunks
- ½ tsp salt
- ¼ tsp pepper freshly ground
- 50 gram pistachio roasted and roughly cut
- 3 tbsp butter or ghee melted
- 4 slices turkey breast big slices
- 4 pcs artichoke hearts from tin halved
- 15 gram sundried tomato
- 12 slices bacon
- 2 tbsp water
- 1 tbsp pistachio oil
Instructions
- Preheat the oven to 200°C.
- Put quartered Brussels sprouts, onion chunks, ½ tsp salt, ¼ tsp pepper and 3 tbsp melted butter (or ghee) into a bowl and mix them.
- Season turkey slices with salt and pepper.
- Place sun dried tomato and 2 halves of artichoke hearts to each slice.
- Roll the turkey slices up and cover with bacon.
- Line a baking sheet with parchment paper, place turkey rolls to the middle and put Brussels sprouts mix around them. Sprinkle the veggies with 2 tbsp water.
- Put the sheet into the oven and bake the slices and the garnish for 10 minutes.
- While they are baking, roast the roughly cut pistachio in a pan.
- Remove the baking sheet from the oven, mix the veggies sprinkle with roasted pistachio, drizzle with pistachio oil and return the sheet to the oven for 9-10 minutes, until lightly browned. I used my oven’s grill function in the last 2 minutes.
- Place the vegetable garnish to the serving plate and slice the turkey rolls before serving.