Healthy Grain-Free Stuffed Turkey Breast (Just in time for Christmas)

Ok guys, I am going to share with you a simply delicious, easy and healthy turkey recipe!

This is a really great recipe to use if you don't want to cook a whole bird, the stuffing is also fruit and nut based and its so yummy I was eating it straight out of the food processor! 

Here's what you will need:

Serves 8

Turkey:
2 turkey breasts, skin on
Butchers twine
Salt
Pepper
3 large carrots
4 large stalks of celery
Fresh sage
Fresh Parsley
Roasting Pan

Grain-Free Stuffing:
1/2 cup chopped onions
2 cloves of garlic
3tbs freshly chopped sage
3tbs fresh parsley
1/4 cup hazelnuts
1/4 cup chopped dates (seeds removed)
1/4 cup chopped dried apricots (sulphur free)
1 tsp lemon zest
1/2 stick of butter

To prepare Stuffing:
- Saute onions and garlic in the butter until cooked. Cool slightly.
-Combine all ingredients and onion mix in a food processor and blend till it comes together to form a paste. You can adjust any of the ingredients above to suit your tastes.

To prepare turkey:
(I will try to make this as user-friendly as possible, this was the first time I ever cooked turkey so I will try to help you guys out as much as I can!)

1.) Place the turkey on a large chopping board and using a sharp knife remove the turkey skin. We want to keep the skin so the trick is to cut around the edges and then pull it off using your hands.

2.) Place the turkey skin side down on the board and gently butterfly the turkey breast. To do that you want to run your knife along the fillet edge to open it up. Basically we are trying to make the turkey breast nice and flat. Just be careful you don't cut all the way through. Feel free to google/youtube a tutorial to help you or ask your butcher to do it for you :)

3.) Once the turkey breast is butterflied you want to rub it with some salt and pepper. Then get about half your stuffing mix and place it evenly on the turkey breast leaving a border.

4.) Then you want to roll it up and then rest the turkey skin back on top of the breast- this keeps the flavour in. The roll will not be tight, but thats ok because you are going to secure it with the butchers twine. If you dont know how to do the butchers loop just tie equally spaced knots along the turkey breast to keep it all together. Stuffing will fall out so don't panic!

5.) Then just repeat the same process with the other turkey breast. I used an organic free range turkey so each turkey breast served about 4 people.

6.) Next you want to season the turkey rolls and rub some olive oil over the outside.

7.) To prepare the roasting pan:
-Cut large chunks of carrot and celery and place it around the pan.
- You can also use some of the left over sage and parsley for added flavour.
(The veggies need to be large as they are going to be in the oven for a long time!)

8.) Place the turkey rolls in the roasting pan. Put about an inch of water (or stock, if you have it)  in the roasting pan and cover with foil.

9.) Place pan into the oven at 350F  degrees for 1 hour. Then remove foil and roast for another 1/2 hour or until cooked.

(ignore the turkey breast in the middle, we just had that one as a plain/ stuffing free option- which might I add, no one wanted!)

10.) Once cooked allow to rest for 20 minutes before slicing. Enjoy!