Millet stuffed turkey rolls
- Total Time
For a gluten-free dinner option, you have to try this restaurant-worthy dish. Filling the turkey breasts is a fluffy millet mixture jewelled with cranberries and sweetened with orange rind. Serve with everyone’s favourite roast potato for a fantastic meal!
baby potato12 small, (480g) halved
dry millet½ cup(s), (100g)
Chicken stock, liquid, salt reduced2 cup(s), (500ml)
olive oil1 tbs
red onion½ medium, finely chopped
dried cranberries40 g, chopped
orange rind1 tsp, finely grated
fresh rosemary1 tsp, finely chopped
skinless turkey breast540 g, (Buy 600g), trimmed
oil spray1 x 3 second spray(s)
- Preheat oven to 200°C and line a large baking tray with baking paper. Arrange potato on prepared tray and lightly spray with oil. Bake for 40 minutes or until tender and golden.
- Meanwhile, place millet in a large saucepan over medium heat. Cook, shaking pan occasionally, for 2-3 minutes or until lightly toasted. Add stock, cover and bring to a simmer. Reduce heat to low and cook for 10-15 minutes or until stock has been absorbed and millet is tender. Set aside for 5 minutes to cool slightly. Transfer to a mixing bowl, fluff up grains with a fork and set aside to cool.
- Heat oil in a small frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add to millet with cranberries, orange rind and rosemary. Season.
- Lay out turkey steaks between 2 sheets baking paper. Pound with a rolling pin until an even 7mm thick. Spread stuffing over steaks and press down firmly. Starting at a short end, roll up to enclose filling. Use kitchen string, 3cm apart, to tie up the rolls.
- Lightly spray turkey with oil. Heat a large non-stick frying pan over medium heat. Cook turkey rolls, turning occasionally, until evenly browned. Place on an oven tray and bake for 10 minutes. Remove string and slice. Serve with potatoes.