Stuffed Turkey Roast

This recipe is taken from Slimming World’s Family Feasts On A Budget. It works really well as Sunday dinner, and is amazingly filling.

My OH doesn’t like mushrooms, so it was great that I was able to have my mushroom fix as they are well hidden in the stuffing!

  • Preparation Time: 30 minutes
  • Cooking Time: 60 minutes
  • _20171008_184631.JPG
    Stuffed Turkey Roast

    Serves: 4


  • A turkey breast joint, skinned, all visible fat removed
  • Low calorie cooking spray
  • 2 large garlic cloves, crushed
  • 1 medium red onion, finely chopped
  • Small handful of fresh thyme leaves
  • 150g chestnut mushrooms, finely chopped
  • 300ml hot chicken stock
  • 140g baby spinach leaves

Preheat the oven to 190°C/Fan 170°C/Gas Mark 5.

Place the turkey breast on a chopping board lined with cling film. Cover the meat with another piece of cling film and bash with a rolling-pin or meat mallet to flatten slightly.

Spray a frying pan with low-calorie cooking spray and add the onion, garlic, thyme, and mushrooms and cook for 4-5 minutes. Stir in the spinach and gently until wilted.

Spread the spinach mixture thinly over the turkey. Roll up tightly, and tie at intervals with cooking string. Place in a roasting tin and spray with low calories cooking spray. Pour over the stock and roast for 50 minutes.

Take the turkey out of the oven, remove the string, and slice.  Serve with mash and seasonal vegetables.

Served with sweet potato mash, baby sweetcorn, carrots, and raisins.



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