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Gluten Free Fruit Stuffed Turkey Breast with Hibiscus Sauce

 
One serving costs about $4.29 One serving costs about $4.29

$4.29 per serving

8 people like this recipe

8 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,gluten free lunch,main course,main dish,dinner
spoonacular Score:77%

Spoonacular Score: 77%

 

You can never have too many main course recipes, so give Gluten Free Fruit Stuffed Turkey Breast with Hibiscus Sauce a try. This recipe makes 4 servings with 472 calories, 47g of protein, and 11g of fat each. For $4.29 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. If you have salt, pineapple, sugar, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 45 minutes. 8 people were impressed by this recipe. All things considered, we decided this recipe deserves a spoonacular score of 79%. This score is good. Try Gluten-free Roast Turkey Breast And Avocado Cream On A Bed Of G, Porcini & Sage Roasted Turkey Breast – Low Carb & Gluten Free, and Fig and Stilton-Stuffed Turkey Breast with Port Sauce for similar recipes.

Ingredients

Servings:
2 Tbs
2 Tbs butter
butter
1 Tbs
1 Tbs cornstarch
cornstarch
0.5 cups
0.5 cups dried apricots
dried apricots
4.59 cups
4.59 cups dried cranberries
dried cranberries
0.5 cups
0.5 cups dried pineapple
dried pineapple
some
some black ground pepper
black ground pepper
0.25 cups
0.25 cups dried hibiscus
dried hibiscus
some
some kosher salt
kosher salt
some
some salt
salt
1 Tbs
1 Tbs shallot
shallot
2 cups
2 cups spinach leaves
spinach leaves
2 tsps
2 tsps sugar
sugar
1
1  turkey breast
turkey breast
2 cups
2 cups turkey stock
turkey stock
3 Tbs
3 Tbs white vinegar
white vinegar
1
1  foil
foil
2 Tbs butter
2 Tbs
butter
1 Tbs cornstarch
1 Tbs
cornstarch
0.5 cups dried apricots
0.5 cups
dried apricots
4.59 cups dried cranberries
4.59 cups
dried cranberries
0.5 cups dried pineapple
0.5 cups
dried pineapple
some black ground pepper
some
black ground pepper
0.25 cups dried hibiscus
0.25 cups
dried hibiscus
some kosher salt
some
kosher salt
some salt
some
salt
1 Tbs shallot
1 Tbs
shallot
2 cups spinach leaves
2 cups
spinach leaves
2 tsps sugar
2 tsps
sugar
1  turkey breast
1
turkey breast
2 cups turkey stock
2 cups
turkey stock
3 Tbs white vinegar
3 Tbs
white vinegar
1  foil
1
foil

Equipment

cutting board
cutting board
kitchen thermometer
kitchen thermometer
sauce pan
sauce pan
sieve
sieve
frying pan
frying pan
whisk
whisk
bowl
bowl
aluminum foil
aluminum foil
oven
oven
cutting board
cutting board
kitchen thermometer
kitchen thermometer
sauce pan
sauce pan
sieve
sieve
frying pan
frying pan
whisk
whisk
bowl
bowl
aluminum foil
aluminum foil
oven
oven


Instructions

  1. For the Turkey:
  2. Method: Preheat oven to 350 degrees. Slit a pocket laterally in the turkey breast. Julienne the dried fruit and the spinach and mix in a bowl with the chopped shallot. Stuff the mixture into the turkey breast and season with salt and pepper, coat with the melted butter and wrap in sheet of foil. Heat a large skillet until it is very hot and place the turkey in the pan and allow to cook for about two minutes on each side or until it is golden brown on all sides (you will have to peek inside the foil to check). Place the pan in the oven and cook for 15 minutes then flip the breasts and cook for an additional 20 to 30 minutes or until a probe thermometer inserted into the middle of the breast reads 165 degrees. Remove the pan from the oven and place the pan on a cutting board and allow to rest for five minutes. Remove the turkey from the foil then carve into 1 inch thick medallions
  3. For the sauce:
  4. Method: In a non-reactive saucepan bring the vinegar and the sugar to a boil. Cook the mixture till the sugar begins to caramelize (Brown). Add the Stock to the mixture quickly so that the caramel does not burn then add the hibiscus flowers to the pan and bring to a low boil. Allow the mixture to reduce by then whisk in the cornstarch with the mixture still at a low boil. Season the sauce to taste with the salt then strain the sauce through a chinoix or fine sauce strainer.
  5. To serve: Place a 1 oz. pool of the sauce on a plate and fan the carved turkey over the sauce.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.86
Ingredient
2 Tbs butter
1 Tb cornstarch
½ cups dried apricots
½ cups dried cranberries
½ cups dried pineapple
some black ground pepper
¼ cups dried hibiscus
1 Tb shallot
2 cups spinach leaves
2 teaspoons sugar
1 turkey breast
2 cups turkey stock
3 Tbs white vinegar
Price
$0.24
$0.03
$1.16
$0.87
$1.29
$0.01
$1.78
$0.06
$0.54
$0.01
$3.80
$1.52
$0.14
$11.44

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

Price Tips

  • Dried fruit can be expensive, especially if you opt for organic. Your own dehydrator could be a great investment if you eat dried fruits regularly!

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
471 Calories
46g Protein
10g Total Fat
50g Carbs
27% Health Score
Limit These
Calories
471
24%

Fat
10g
17%

  Saturated Fat
4g
29%

Carbohydrates
50g
17%

  Sugar
38g
43%

Cholesterol
124mg
41%

Sodium
1024mg
45%

Get Enough Of These
Protein
46g
93%

Vitamin B3
21mg
110%

Vitamin B6
1mg
83%

Vitamin K
74µg
71%

Selenium
47µg
68%

Phosphorus
516mg
52%

Vitamin A
2256IU
45%

Vitamin B2
0.44mg
26%

Potassium
887mg
25%

Iron
3mg
22%

Vitamin B1
0.31mg
21%

Vitamin B12
1µg
21%

Zinc
2mg
19%

Magnesium
72mg
18%

Vitamin B5
1mg
17%

Copper
0.27mg
13%

Folate
51µg
13%

Manganese
0.25mg
13%

Vitamin C
10mg
13%

Fiber
3g
12%

Vitamin E
1mg
10%

Calcium
69mg
7%

Vitamin D
0.3µg
2%

covered percent of daily need

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