Serves: 5
The holiday season tends to significantly impede on weight loss, but it doesn’t have to. Spice up your holiday dinner this year with our low calorie mushroom stuffed turkey breast. This high protein, flavorful, and juicy turkey recipe is a definite crowd-pleaser, and the perfect addition to your holiday meal!
Macronutrients:
Calories: 366 | Carbs: 16g | Protein: 34g | Fat: 19g
Happy Holidays!
Ingredients:
Extra-virgin olive oil
2 large onions cut into 1/2-inch dice
Kosher salt
2 cloves garlic smashed and finely chopped
500g shiitake mushrooms stemmed and julienned
500g white mushrooms
1/2 bunch sage leaves finely chopped
1 turkey breast, removed from the bone, about 900g
2 cups soaked and cooked rice
2 eggs
1/2 cup grated Parmigiano Reggiano
1/2 cup water
150g pancetta
100g zucchini cut into very small cubes
100g sun-dried tomatoes
Instructions:
Preheat the oven to 375 degrees F.
Coat a large sauté pan with olive oil and heat to medium-high; add in half of the diced onion, and season with salt, to taste. Cook the onions, stirring occasionally, until they are soft and aromatic, about 8 to 10 minutes.
Add the garlic and cook for another 2 to 3 minutes.
Toss in the mushrooms and sage, season with salt, to taste. Cook until they are soft and wilted, about 5 to 7 minutes. Transfer the mixture to a large mixing bowl and let cool.
Add the rice, grated cheese, eggs, zucchini, sun-dried tomatoes and 1/2 a cup of water to the mixing bowl. Mix together until it becomes a homogeneous mixture. Taste and season with salt if needed.
Cut the turkey breast into 2 separate halves and remove skin. Butterfly each half to make a wide, flat surface. Cover with plastic wrap (2 layers) and gently pound each breast half with a meat mallet to flatten.
Arrange the turkey breast on a flat work surface. Lay about 10 pancetta slices in the middle of the turkey breast halves, slightly overlapping.
Lay half the stuffing mixture on top of the turkey and roll it up, creating a neat and even log.
Wrap the clear wrap evenly around, and tie each end with twine to secure. Repeat with the other half of the turkey
Roll up with foil, place in a tray filled with water and roast for 45 minutes. After it cools down, remove the foil and plastic wrap and pan-fry the turkey for 10 more minutes to seal it with a golden brown color.
