Apricots and Pistachio Stuffed Turkey Roulade
Check out this Apricot and Pistachio Stuffed Turkey Roulade recipe, made with Knorr chicken seasoning powder. Try this recipe on your festive menu today.
Ingredients
Method:
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Turkey Breast 2.0 kg
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Orange extract 30.0 ml
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Bee honey 20.0 ml
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Turkey Breast Minced 200.0 g
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Pistachio nuts, coarsely chopped 100.0 g
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Dried Apricots, coarsely chopped 100.0 g
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Fresh mix herbs , coarsely chopped 5.0 g
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Egg white 1.0 pc
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Fresh cream 30.0 ml
![Knorr Professional Chicken Seasoning Powder [Sri Lanka Only] (6x1KG)](/dam/global-ufs/mcos/meps/sri-lanka/calcmenu/products/LK-products/packshots/knorr/knorr-professional-chicken-seasoning-powder-sri-lanka-only-6x1kg/packshot.png/jcr:content/renditions/cq5dam.thumbnail.140.140.jpeg "Knorr Professional Chicken Seasoning Powder [Sri Lanka Only] (6x1KG)")
Preparation
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Method:
- Preheat oven to 180 degrees.
- Boneless and flatten the turkey breast into ½ inch thickness; seasoned with orange, bee honey and ¾ of Knorr Chicken Seasoning Powder.
- In a separate bowl , mix mince turkey with all the remaining ingredients; remaining Knorr Chicken Seasoning Powder, and chilled it for few minutes.
- Roll up the beast by keeping the filling in the middle and rap it and threading tightly. Place the chicken roulade on a greased baking tray and bake it in the oven for about 1 hour or till done.
- Once the turkey is cooked; rest it for 30 minutes and gently slice into 5cm thick slices and served with orange and sundried tomato reduction and accompaniments.
