Mel Christensen

Mel Christensen

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Bacon-Wrapped Turkey Parcels with Herby Goat’s Cheese & Cranberry Filling.

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Bacon-Wrapped Turkey Parcels with Herby Goat’s Cheese & Cranberry Filling.

Serves 4-6

*Gluten-Free, Low-Carb.

Ingredients:

  • 160g goat’s cheese, ( I used Le chèvre à tartiner found in the deli section at Woolworths)
  • 60g dried cranberries
  • 100g cooked bacon, diced and drained of excess fat on kitchen towel
  • 250g toasted walnuts, coarsely ground in food processor
  • 2 tsp. (10g) fresh rosemary, minced
  • 1 tbsp. (15g) fresh sage, minced
  • 1 tbsp. ( (15g) lemon zest
  • 1kg boneless turkey breast steaks, skin off (I used Ingham pre-cut turkey steaks.  Each 500g tray contains about 3 steaks)
  • 6 lean middle rashers of bacon
  • Freshly ground sea salt and pepper to taste

 

Method:

  • In a medium size bowl mix together the goat cheese, cranberries, bacon, toasted walnuts, thyme, rosemary, sage and lemon zest.until well combined.
  • Season with salt and pepper and set aside.
  • Place each turkey steak in a small freezer bag or between two sheets of baking paper and flatten with a meat mallet until about 1.5cm thick.
  • Lay the breast on top of a slice of bacon that is a similar shape (I happened to have slices of middle rashers on hand that were almost identical in shape!)
  • Take a large spoon (such as a dessert spoon) and take one-sixth goat cheese mixture and press together a nice little ‘’sausage” shape of mixture along the along the narrow length of the breast.
  • Gently but firmly roll the bacon wrapped-turkey breast into a tight bundle around the stuffing and tie together with butcher’s twine.
  • Place the stuffed parcels on an oven tray lined with foil and place under the grilling element of your oven (use a lower shelf if possible so they don’t cook too fast and burn).
  • Using a pair of larger BBQ tongs rotate the parcels until all sized have browned evenly.
  • Remove the parcels from the oven and let rest in the pan for 15 minutes.
  • Cut the twine from the roast and then either serve them whole carve into half-inch slices.
  • Place desired amount on each serving plate and drizzle with pan juices.
  • Serve with steamed greens or salad.

Enjoy!!