Gluten Free Fruit Stuffed Turkey Breast with Hibiscus Sauce
By: Shara Mortimer
Published: Wednesday, November 27, 2013 - 7:07am

Ingredients




For the Turkey:
1 lobe Turkey Breast (skin on)
1 Tbs. Chopped Shallot
½ cup dried pineapple
½ cup dried apricots
½ cup dried cranberries
2 cups spinach leaves
Salt to taste
Ground black pepper to taste
2 Tbs. Melted butter
1 Large Sheet foil
For the sauce:
2 cups turkey stock
¼ cup dried hibiscus petals
3 Tbs. white vinegar
2 tsp. Sugar
Kosher Salt to taste
1 Tbs. cornstarch dissolved in 2 Tbs. water

Preparation

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 ½ 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 ½ 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.

About

Recipe by: Jon Mortimer