Herb Stuffed Turkey with Green Vegetable, Avocado & Walnut Salad

Paleo – serves 3 – 4 as a main

 

First post of some of the amazing food we enjoyed over Christmas. It really is very easy to maintain paleo eating across holiday periods and at no stage did anyone feel that they missed out on the classic Christmas dishes.

Herb Stuffed Turkey

  • 1 kg turkey breast, skin on, butterflied
  • 1 cup fresh basil, roughly chopped
  • 1 cup fresh continental parsley, roughly chopped
  • 1 cup fresh mint, roughly chopped
  • Rind of 1 lemon
  • 2 cloves of garlic, grated
  • 40ml olive oil
  • String to tie together

Method

  • In a small bowl combine herbs, lemon rind, garlic and olive oil. Combine and cover the entire inside of the turkey. Gently roll the turkey up into a roll, tucking the ends under and ensuring that the skin is on the top and covering the entire roll. Tie together tightly with string
  • Set aside to reach room temperature and pre-heat oven to 180 degrees
  • Rub some olive oil onto the skin, and then place in the preheated oven and cook for about an 1 hour, basting occasionally (a digital thermometer is the best way to know if your turkey is cooked properly, remove the turkey from the oven at just under 77 degrees)
  • Remove, and rest with a tea towel over the turkey for 10 minutes. Slice and serve with Cranberry Sauce

Cranberry Sauce

  • 200 ml red wine
  • 4 tbsp organic cranberry sauce or jelly (no added sugar, I bought mine at Woolworths)
  • 1 tsp dijon mustard
  • Stir over medium heat until combined and reduced

IMG_1284

Green Vegetable, Avocado & Walnut Salad

It takes a bit longer, but I like to cook each vegetable separately for this recipe, as it means you can ensure that you don’t overcook the vegetables. The key to this is salad is that they are “lightly blanched”, slightly cooked, but not fully cooked. It retains alot of the flavours and also ensures that the salad is fantastic served cold.

  •  8 brussel sprouts, halved
  • 1 head of broccoli, florets removed carefully
  • 2 bunch asparagus, ends removed
  • 1 avocado
  • 100g walnuts, toasted at 60 degrees for 1 hours
  • 2 tbsp wheat free tamari
  • 2 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1/2 tsp sesame oil
  • 1/2 tsp grated ginger
  • 1 tbsp maple syrup
  • Juice of 1 lime

Method

  • Steam asparagus and broccoli for 2 minutes, and then refresh in iced water, patting dry and placing into your serving bowl
  • Place brussel sprouts into the boiling water and cook for 2 minutes, then refresh in iced water
  • Place salad in the fridge to cool until ready to serve
  • Remove skin from the avocado and slice into large chunks
  • In a small jar, mix the dressing, pour over the salad and serve

 

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