Turkey escalopes stuffed with prune and pecan recipe

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

Turkey escalopes stuffed with prune and pecan

About

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

Ingredients

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.