Turkey escalopes stuffed with prune and pecan recipe - Choithrams

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Calories
122.3

Fat
13.5g

Protein
19.3g

Carbs
44.6g

Sugars
6.8g

Calories
122.3
Fat
13.5g
Protein
19.3g
Carbs
44.6g
Sugars
6.8g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

Calories
122.3
Fat
13.5g
Protein
19.3g
Carbs
44.6g
Sugars
6.8g

Turkey escalopes stuffed with prune and pecan

Prep Time
15 Mins
Cook Time
20 Mins
Serves
4

About

Try these sweet turkey parcels with sautéed potatoes and wilted spinach for the perfect midweek meal

Ingredients

2 Skinless turkey breasts
1 handful Large prunes (pitted and chopped)
1 handful Roasted pecan nuts (finely chopped)
1 handful Flat-leaf parsley (chopped)
1 tbsp Olive Oil

Method

Preheat the oven to 200°C. Cut each turkey breast in half and sandwich the four pieces between sheets of cling film. Pound them with a meat hammer or the edge of a rolling pin until they are an even thickness of about 5mm. Remove the cling film and slice the breasts in half so that you now have eight escalopes.
Mix the prunes and nuts with the parsley in a bowl, then spoon the mixture into the middle of each turkey escalope. Roll up from one narrow end and secure with a cocktail stick.
Sit the turkey rolls in a roasting tin, drizzle with the oil, and roast in the oven for 15-20 minutes, until cooked through. Served with sautéed potatoes and wilted spinach.

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Prime Turkey Breast Roll

89^AED.00
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Prime Turkey Breast Roll

Prime Turkey Breast Roll

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AED 89.00

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Bayara Bayara Prunes Soft 200g

21^AED.75
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Bayara Bayara Prunes Soft 200g

Bayara Bayara Prunes Soft 200g

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AED 21.75

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Goodness Foods Pecan Nuts Roasted 150g

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Goodness Foods Pecan Nuts Roasted 150g

Goodness Foods Pecan Nuts Roasted 150g

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AED 19.00

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1^AED.00
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AED 1.00

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Rafael Salgado Olive Oil Bottle 1L

76^AED.75
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Rafael Salgado Olive Oil Bottle 1L

Rafael Salgado Olive Oil Bottle 1L

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AED 76.75

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