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Fig and Stilton-Stuffed Turkey Breast with Port Sauce Recipe

Fig and Stilton-Stuffed Turkey Breast with Port Sauce Recipe

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Fig and Stilton-Stuffed Turkey Breast with Port Sauce

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Ingredients

Count

Nutrition

284

Calories

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Ingredients:

Serving

1 1/2 cups ruby port or other sweet red wine
1 cup chopped onion
1 tbsp fresh lemon juice
1/8 tsp salt
10 dried calimyrna figs, stemmed and coarsely chopped (about 3/4 cup)
6 whole black peppercorns, crushed
3 thyme sprigs
2 bay leaves
1 rosemary sprig
2 cups (1/2-inch) cubed french bread baguette
1 cup (4 oz) crumbled stilton or other blue cheese
1 cup fat-free , less-sodium chicken broth, divided
2 tbsp coarsely chopped fresh thyme, divided
1 tsp salt, divided
1 tsp freshly ground black pepper, divided
2 (1 1/2-lb) skinless, boneless turkey breast halves
cooking spray
3 tbsp finely chopped shallots
2 tbsp butter
2 tbsp all-purpose flour
fresh rosemary and thyme sprigs (optional)

Directions:

Combine first 9 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until figs are tender. Strain fig mixture through a colander over a bowl, reserving cooking liquid. Discard thyme sprigs, bay leaves, and rosemary sprig. Combine fig mixture, bread, cheese, 1/4 cup broth, 2 teaspoons thyme, 1/4 teaspoon salt, and 1/2 teaspoon pepper, tossing until well blended.
Preheat oven to 350°.
Place each turkey breast half between 2 sheets of heavy-duty plastic wrap; carefully pound to about 1/2-inch thickness. Remove plastic wrap. Press half of fig mixture onto each turkey breast half, leaving a 1-inch border. Roll up, starting at short end (A). Sprinkle each roll with 2 teaspoons thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Wrap each in heavy-duty plastic wrap, then wrap each in aluminum foil; twist ends to seal (B). Place on a jelly-roll pan. Bake at 350° for 1 hour and 20 minutes. Remove from oven; let stand 20 minutes.
Heat a small saucepan over medium heat; coat pan with cooking spray. Add shallots; cook 3 minutes or until tender, stirring frequently. Add reserved cooking liquid, remaining 3/4 cup broth, and remaining 1/4 teaspoon salt; bring to a boil. Combine butter and flour in a small bowl; mash with fingertips to form paste. Drop butter mixture into pan by small spoonfuls, stirring constantly with a whisk. Cook 2 minutes or until thick, stirring constantly with a whisk.
Remove foil and plastic wrap from turkey. Cut each roll into 8 slices. Serve with sauce. Garnish with rosemary and thyme, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	283.52 Kcal (1187 kJ)
Calories from fat	61.13 Kcal
		% Daily Value*
Total Fat	6.79g	10%
Cholesterol	68.11mg	23%
Sodium	1477.19mg	62%
Potassium	682.04mg	15%
Total Carbs	23.06g	8%
Sugars	13.76g	55%
Dietary Fiber	3.4g	14%
Protein	23.3g	47%
Vitamin C	4mg	7%
Iron	1.9mg	11%
Calcium	89.6mg	9%

Amount Per 100 g
Calories	115.04 Kcal (482 kJ)
Calories from fat	24.81 Kcal
		% Daily Value*
Total Fat	2.76g	10%
Cholesterol	27.64mg	23%
Sodium	599.41mg	62%
Potassium	276.76mg	15%
Total Carbs	9.36g	8%
Sugars	5.58g	55%
Dietary Fiber	1.38g	14%
Protein	9.46g	47%
Vitamin C	1.6mg	7%
Iron	0.8mg	11%
Calcium	36.4mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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