Ingredients
Stuffing
- 1 clove garlic, peeled
- 2 spring onions, roughly chopped
- 5-6 sprigs fresh parsley, leaves only
- 80 g dried figs
- 80 g day-old bread, (about 2 slices)
- 1/2 tsp dried sage
- zest of 1 lemon
- 55 g unsalted pistachio kernels
- 65 g dried cranberries
- 1 tbsp water
- Salt & pepper to taste
Turkey Roll
- 2 skinless turkey breast fillets
- 6 thin slices prosciutto
- 2 tbsp pomegranate molasses
Accessories you need
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Varoma
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add garlic, spring onions and parsley to TM bowl and chop for 6 sec / sp 6.
Add figs, bread, sage and lemon zest and chop 10 sec / sp 6.
Add pistachios, cranberries, water, salt and pepper and chop 10 sec / sp 4. Set aside.
Use a sharp knife to carefully cut each turkey fillet in half horizontally, leaving a tiny bit at one side uncut. 'Unfold fillet like a book and lay on a chopping board. Cover with a piece of cling wrap and pound with a rolling pin or meat mallet until it becomes even and thin. Repeat with other fillet.
Tear off two large rectangles of aluminium foil. To assemble turkey rolls, lay one turkey fillet on each. Top with 3 slices of prosciutto on each to evenly cover. Spoon half of stuffing evenly down centre of each turkey fillet. Roll turkey into a sausage shape to enclose stuffing.
Spoon one tablespoon of pomegranate molasses over each turkey roll and rub over to cover. Wrap foil tightly around turkey roll to enclose.
Fill TM bowl with 1L (1000g) of water and place Varoma dish into place on top. Place both turkey rolls along either side of Varoma dish, leaving a small gap between each roll above the hole in the lid where the steam comes through. Place Varoma lid in place and steam for 30 min / Varoma / sp 2
Carefully remove turkey rolls from Varoma dish and unwrap. Slice thickly into 6 portions each roll (12 in total) and serve on side, displaying stuffing.
Stuffing
Turkey Roll
Tip
You could serve this with a stock-based gravy or sweet style sauce such as cranberry, apple, etc.
You could also vary the filling using many combinations dried fruit, nuts, herbs, seeds, etc.
There will be enough room to use the Varoma tray to steam some additional vegetables on the top if you like whilst cooking the turkey.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
We did a variation of this recipe for our 2014 Christmas & we loved it so much we made it (closer to the original recipe this time) again for our 2015 Christmas. It's so easy to put together. We used chicken thighs instead of turkey & roasted it instead of steaming. A dish we can easily add to our weeknight rotation!
Thank you!
Olivia James-Wallace - ConsultantPh: 0433 981 130Facebook: Bambola's Thermo Adventure
Gorgeous recipe! The turkey breasts I had must have been much bigger than the ones used in the recipe as there was no way I could fit two in at once (Mine were about 1kg ea). I did them separately and needed to increase the cooking time by 5min ea. I served this cold for our Christmas buffet the next day - Turkey was lovely, moist and tasty and the stuffing was great. Would certainly make this again!
Fantastic! I cooked this for Christmas lunch (prepared it the night before) and it was great! I browned it a little in a frying pan after the varoma, but it probably didn't really need this.
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