This colourful platter features a take on chicken Kiev with rolled, stuffed turkey breast with a cheese and breadcrumb coating.
Directions for: Turkey Kiev with Roasted Vegetables
Ingredients
Stuffing1 cup (250 mL) broccoli florets
2 cloves garlic, minced
2 lemons, zest and juice
2 oz (57g) Gorgonzola cheese, crumbled
cup (125 mL) unsalted butter, room temperature
Pepper, to taste
1 pinch salt
Turkey1 (3-5 lbs/1.4-2.26 kg) boneless, skinless turkey breast, butterflied
2 cups (500 mL) all-purpose flour
6 eggs, whisked
2 cups (500 mL) panko breadcrumbs
Oil, for deep frying
Vegetables & Garnish (Use any seasonal vegetables at your local market)3 miniature graffiti eggplants
8 cherry tomatoes
1 bulb fennel, trimmed and cut into 8 wedges
2 banana peppers, seeded and quartered
3 cloves garlic, chopped
2 sprigs thyme
3 Tbsp (45 mL) olive oil
1 large pinch salt
Pepper, to taste
cup (60 mL) basil, chopped
cup (60 mL) parsley, chopped
Directions
Stuffing1. Combine all of the ingredients in a food processor and blend until smooth.
2. Transfer the mixture into a piping bag with a inch (2cm) flat tip, or into a plastic piping bag and cut the tip to inch (2cm).
3. Keep at room temperature until ready to use.
Turkey1. Keep all of these items, except for the oil, separated in large, wide bowls.
2. Preheat oven to 400F (205C).
3. In a large, deep, heavy bottom saucepot (wide enough to hold a turkey breast with a few inches to spare) pour in oil.
4. Open the turkey breast like a book and lay it over plastic wrap.
5. Add another sheet of plastic over top and flatten it out with no seams. Using a meat mallet or rolling pin, hammer the turkey out until it is a uniform inch (0.5cm) and rectangular in size.
6. Remove the top layer of plastic wrap.Pipe the butter stuffing in a -inch (2cm) thick ribbon down one side.
7. Season the turkey with salt and pepper. Carefully roll the turkey breast over the filling and secure in a tight cylinder use the bottom sheet of plastic wrap to shape the breast. Be sure there are no loose edges use toothpicks to hold the edges together. If you have time, it would be beneficial to chill the turkey in fridge or freezer for 1 hour so its easier to handle when breading.
8. Lightly season the all purpose flour, eggs and breadcrumbs.
9. Roll the turkey Kiev gently in the flour, shaking off any excess, then the eggs and finally the bread crumbs.
10. Return the turkey to the fridge until ready to fry.
11. Preheat oven to 350F (190C).
12. Heat the oil until it reaches about 325-350F (160- 175C) you can test this by dropping a small piece of bread into the oil it should sizzle and turn a golden brown within seconds. Careful not to let the oil get too hot that it smokes, not only is this very dangerous, but will also impart a bitter flavour.
13. Gently lower the breaded turkey into the hot oil and fry for 4-6 minutes, until a nice deep brown or the internal temperature reads 160F (70C).
14. Carefully remove the turkey and pat it dry with paper towel. Transfer the turkey to a baking sheet and place into the oven for 12 minutes.
Vegetables & Garnish (Use any seasonal vegetables at your local market)1. Preheat oven to 375F (190C).
2. Toss all of the ingredients with the exception of the basil and parsley into a large saut pan.
3. Transfer to a hot oven and roast until all of the vegetables are soft, approximately 30 minutes.
4. Toss the basil and parsley in and keep warm until ready to plate.
5. To plate: Spoon the vegetables onto the bottom of an individual dish, or large serving platter for family style. Slice the turkey into 1-inch (2.5cm) rounds and lay over the vegetables, being careful to keep all of the filling and juices intact. Serve with fresh, torn parsley and lemon wedges.
See more: Cheese, Eggs/Dairy, GCC vegetarian, Main, Roast, Turkey