Festive Stuffed Turkey with Orange Quinoa and Apricots

Harlech Foodservice

Harlech Foodservice

Standard Supplier 7th December 2017
Harlech Foodservice

Harlech Foodservice

Standard Supplier

Festive Stuffed Turkey with Orange Quinoa and Apricots

Festive Stuffed Turkey with Orange Quinoa and Apricots recipe. Perfect for the festive season


  • 225g turkey supreme
  • 1 chicken breast
  • 25g dried cranberries 5154
  • 25g chestnuts 61506
  • 25ml double cream 25420
  • Fresh thyme sprig
  • Salt and pepper
  • 100g white quinoa 64977
  • 100ml premier chicken stock 14707
  • Squeeze of fresh orange juice
  • Water as necessary
  • Sosa airbag granet 16097
  • Sosa red food colour powder 39677
  • Sosa cold confit apricots 68583


Blend the chicken breast until smooth. Add the cream, cranberries, chestnuts and thyme leaves.
Blitz again for a couple of seconds, Season, Set aside in the fridge
Cut a pocket in the turkey, fill with stuffing and tie together with butchers string to form an even sausage shape.
Wrap tightly in cling film to form a cylinder and seal in a vacuum pack machine in suitable sous vide bag
Set water bath to 64 degrees and place turkey to cook for 1hr and 45 minutes. (Always check core temp and time before serving.)
Cook the quinoa in the stock and orange juice
Fry off the airbag in hot oil, drain and dust with red colour powder
Remove the stone and cut into quarters
Remove the turkey from the bath and brown in a hot frying pan with a little oil or butter.
Slice into three/four pieces and set atop a spoonful of the warm quinoa.
Garnish with apricot pieces and red airbag. Spoon any remaining strained liquid from quinoa on the plate

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