Seasoned turkey breast and stuffing made with basmati rice and pistachios.
Turkey Ingredients:
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 teaspoon garlic powder
1 teaspoon salt
Vegetable oil as needed
1 Honeysuckle White Turkey Breast, fresh, bone-in
Pilaf Stuffing:
2 cups basmati rice, uncooked or use 2 cups long grain rice, uncooked
4 teaspoons vegetable oil, divided use
1/2 cup pistachio nuts, shelled, toasted
1 cup leek, chopped (with pale green part)
For Turkey: Make dust mixture by combining cumin, coriander, cinnamon, ginger, garlic powder and salt in a small bowl. Rub turkey with a small amount of oil and then rub in the dust mixture. Roast your turkey breast in a shallow roasting pan at 325°F. until the internal temperature measured with a meat thermometer reaches 170°F. in the thickest part of the breast. The turkey breast will cook more evenly if the air flow is not restricted by using a tall roasting pan. Roasting time will vary according to the size of the breast. The roasting guide is an estimate only. Use the meat thermometer to test accurately for doneness. While the turkey breast is cooking, prepare pilaf stuffing.
For Pilaf Stuffing: Rinse the rice several times until the water runs clear. Drain in a colander. Melt 2 teaspoons oil over medium heat in a heavy skillet (10-inch or similar size). Stir in the pistachios and toast until aromatic but still green, about 4 minutes. Remove with a slotted spoon and reserve. Add remaining 2 teaspoons oil to pan and melt on low heat. Stir in the leeks, cinnamon and ground cloves. Cook, stirring occasionally, over low heat until the leek is soft, about 7 minutes. Add the drained rice and cook over medium-low heat until the grains turn slightly opaque, about 5 minutes, stirring frequently.
Stir in the stock, tomato, raisins, mint, allspice, and pepper. Cover and cook on low until the liquid is absorbed, about 15 to 18 minutes. Stir with a fork. (If the rice is not yet tender at this point, add another 1/4 to 1/2 cup stock; cover and cook another 5 to 7 minutes, then stir again.) Cover the pan after stirring and remove it from the heat; let stand 15 minutes. Gently stir again and mix in the reserved pistachios before serving or reheating.
Makes 10 servings.
Note: You can make the rice stuffing the day before, stirring in the pistachios just before serving or reheating. Place the rice in a baking dish or casserole and mix in another 1/3 cup stock. Bake at around 325°F. for 20 minutes.
Nutrition Facts:
Amount Per Serving
Calories: 457
Calories from fat: 164
Total fat: 18 gm
Saturated fat: 5 gm
Cholesterol: 147 mg
Sodium: 368 mg
Carbohydrate: 18 gm
Protein: 51 gm