This recipe for turkey breast stuffed with piquanté peppers makes use of some quality British produce to provide an impressive meal which is fun to prepare, and can be enjoyed all year round.It’s also a great way to enjoy some excellent British turkey. Turkey is a very lean meat and is packed with vitamins B, B1,B6, zinc and potassium. Peppadew™ hot Piquanté peppers are grown in South Africa and their inclusion brings some spice, colour, and interest to the dish.This recipe has also been entered into the British Turkey Food Bloggers competition.
Ingredients
for the stuffed turkey
- 1 large turkey breast (approx. 350g/12½oz)
- 75 g peppadew™ hot piquanté peppers
- 50 g british blue stilton cheese
stilton sauce
- 150 ml double cream
- 50 g british blue stilton cheese
- salt & white pepper
sides
- 400 g new potatoes
- 200 g asparagus (could use green beans)
- salt & pepper (to taste)
Instructions
Preparation
- Butterfly the turkey breast by cutting down the center, ensuring not to cut all the way through – leaving about a centimeter or half an inch connecting the turkey.
- Place the turkey breast between two sheets of greaseproof paper (Baking parchment) and use a mallet to beat the whole breast out until it’s flat and approximately 1cm/½in thick.
- Preheat your oven to 180°C/350°F or Gas Mark 4.
Method
- Chop the Peppadew™ hot Piquanté peppers finely and place them in the center of the turkey breast. Their glorious bright red colour contrasts beautifully with the white turkey meat, and their heat will provide a sharp balance to the Stilton sauce.
- Crumble half the blue Stilton cheese over the peppers and roll one half of the turkey breast over the peppers, and then wrap the other side over the center and pull it into a firm “sausage” shape encasing the peppers and cheese inside the turkey breast.
- Using meat string, tie the turkey breast together to keep its shape – I used four pieces of string across the width of the meat, and a longer piece along the length to keep the ends together.
- Place the stuffed turkey roll in the oven for about 20 minutes.
- If serving with new potatoes, you can now take the opportunity to ponder dessert, or enjoy a glass of wine.
- After 10 minutes place the new potatoes in a pan of water, bring to the boil and simmer for around 20 minutes – or until cooked. Once the turkey has been cooking for 20 minutes, move the meat to sit under the grill and leave to cook until the topside of the turkey turns golden brown.
- The turkey should only take around 5 minutes to colour, so in this time steam the asparagus, and cook for a few minutes.
- The sauce for the dish is very simple, in a small non-stick pan bring the double cream to a simmer, add a generous pinch of salt and white pepper and the remaining blue Stilton. Stir the sauce until the Stilton has melted.
- Take the turkey roll from the oven and leave it to rest whilst you assemble the dish.
- When the new potatoes are cooked, half them, and stand a handful of them on each plate, then stack 4-5 asparagus beside them.
- Cut the turkey roll into thick slices, and place three flat onto each plate.
- Drizzle the Stilton sauce over the turkey and potatoes.
- Enjoy!
