Gluten Free Fruit Stuffed Turkey Breast with Hibiscus Sauce

Gluten Free Fruit Stuffed Turkey Breast with Hibiscus Sauce might be a good recipe to expand your main course recipe box. This recipe serves 4. One serving contains 472 calories, 47g of protein, and 11g of fat. For $4.29 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. 8 people were impressed by this recipe. A mixture of butter, dried pineapple, white vinegar, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free diet. With a spoonacular score of 77%, this dish is good. Similar recipes include Gluten-free Roast Turkey Breast And Avocado Cream On A Bed Of G, Porcini & Sage Roasted Turkey Breast – Low Carb & Gluten Free, and Fig and Stilton-Stuffed Turkey Breast with Port Sauce.

Servings: 4

 

Ingredients:

2 Tbs. Melted butter

1 Tbs. cornstarch dissolved in 2 Tbs. water

½ cup dried apricots

½ cup dried cranberries

½ cup dried pineapple

Ground black pepper to taste

¼ cup dried hibiscus petals

Kosher Salt to taste

Salt to taste

1 Tbs. Chopped Shallot

2 cups spinach leaves

2 tsp. Sugar

1 lobe Turkey Breast (skin on)

2 cups turkey stock

3 Tbs. white vinegar

1 Large Sheet foil

Equipment:

bowl

aluminum foil

oven

frying pan

kitchen thermometer

cutting board

sauce pan

Cooking instruction summary:

  1. For the Turkey:
  2. Method: Preheat oven to 350 degrees. Slit a pocket laterally in the turkey breast. Julienne the dried fruit and the spinach and mix in a bowl with the chopped shallot. Stuff the mixture into the turkey breast and season with salt and pepper, coat with the melted butter and wrap in sheet of foil. Heat a large skillet until it is very hot and place the turkey in the pan and allow to cook for about two minutes on each side or until it is golden brown on all sides (you will have to peek inside the foil to check). Place the pan in the oven and cook for 15 minutes then flip the breasts and cook for an additional 20 to 30 minutes or until a probe thermometer inserted into the middle of the breast reads 165 degrees. Remove the pan from the oven and place the pan on a cutting board and allow to rest for five minutes. Remove the turkey from the foil then carve into 1 inch thick medallions
  3. For the sauce:
  4. Method: In a non-reactive saucepan bring the vinegar and the sugar to a boil. Cook the mixture till the sugar begins to caramelize (Brown). Add the Stock to the mixture quickly so that the caramel does not burn then add the hibiscus flowers to the pan and bring to a low boil. Allow the mixture to reduce by then whisk in the cornstarch with the mixture still at a low boil. Season the sauce to taste with the salt then strain the sauce through a chinoix or fine sauce strainer.
  5. To serve: Place a 1 oz. pool of the sauce on a plate and fan the carved turkey over the sauce.

 

Step by step:


1. For the Turkey:Method: Preheat oven to 350 degrees. Slit a pocket laterally in the turkey breast. Julienne the dried fruit and the spinach and mix in a bowl with the chopped shallot. Stuff the mixture into the turkey breast and season with salt and pepper, coat with the melted butter and wrap in sheet of foil.

2. Heat a large skillet until it is very hot and place the turkey in the pan and allow to cook for about two minutes on each side or until it is golden brown on all sides (you will have to peek inside the foil to check).

3. Place the pan in the oven and cook for 15 minutes then flip the breasts and cook for an additional 20 to 30 minutes or until a probe thermometer inserted into the middle of the breast reads 165 degrees.

4. Remove the pan from the oven and place the pan on a cutting board and allow to rest for five minutes.

5. Remove the turkey from the foil then carve into 1 inch thick medallions

6. For the sauce:Method: In a non-reactive saucepan bring the vinegar and the sugar to a boil. Cook the mixture till the sugar begins to caramelize (Brown).


Add the Stock to the mixture quickly so that the caramel does not burn then add the hibiscus flowers to the pan and bring to a low boil. Allow the mixture to reduce by then whisk in the cornstarch with the mixture still at a low boil. Season the sauce to taste with the salt then strain the sauce through a chinoix or fine sauce strainer.To serve

1. Place a 1 oz. pool of the sauce on a plate and fan the carved turkey over the sauce.


Nutrition Information:

Quickview
471 Calories
46g Protein
10g Total Fat
50g Carbs
27% Health Score
Limit These
Calories
471
24%

Fat
10g
17%

  Saturated Fat
4g
29%

Carbohydrates
50g
17%

  Sugar
38g
43%

Cholesterol
124mg
41%

Sodium
1024mg
45%

Get Enough Of These
Protein
46g
93%

Vitamin B3
21mg
110%

Vitamin B6
1mg
83%

Vitamin K
74µg
71%

Selenium
47µg
68%

Phosphorus
516mg
52%

Vitamin A
2256IU
45%

Vitamin B2
0.44mg
26%

Potassium
887mg
25%

Iron
3mg
22%

Vitamin B1
0.31mg
21%

Vitamin B12
1µg
21%

Zinc
2mg
19%

Magnesium
72mg
18%

Vitamin B5
1mg
17%

Copper
0.27mg
13%

Folate
51µg
13%

Manganese
0.25mg
13%

Vitamin C
10mg
13%

Fiber
3g
12%

Vitamin E
1mg
10%

Calcium
69mg
7%

Vitamin D
0.3µg
2%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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