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By Trish Veitch
This chicken or turkey stuffed roulade is an indulgent and delicious recipe that is perfect for Thanksgiving Dinner! And better yet, 1 serve is low FODMAP
Turkey or chicken roulade with herb and nut stuffing
.............................................................................................. Serves: 8 x300g/10.6 oz serves
Prep time: 1 hour
Cooking time: ~40 minutes in a preheated oven at 120oC .............................................................................................. - 4 x 420g/14.8oz large, skinless chicken breasts (or turkey breast pieces)
- 44 slices (220g/7.76oz) long, very thin slices of pancetta (rind and as much fat as possible removed)
- 8 slices (2cm x10cm) (152g/5.36oz) red capsicum (bell pepper), charred and skinned
- Olive oil spray
Stuffing ingredients
- 5 (180g/6.4oz) bacon rashers, rind and fat removed (finely diced)
- 1 tb (20g/0.8oz) butter or margarine
- 1 cup (45g/1.64oz) spring onion green tops (scallions) (finely sliced)
- ½ tsp cracked black pepper
- 1 2/3 cup(100g/3.5oz) bread crumbs (gluten free)
- 125g/4.4oz macadamia nuts (roasted)
- 1.2 tbs (12g/0.37oz) thyme leaves (finely chopped)
- ½ bunch (25g/1oz) parsley leaves and upper stems (finely chopped)
- 3 small eggs
.............................................................................................. METHOD
- Preheat a fan forced oven to 120oC
- Trim chicken or turkey fillets of sinew and fat
- Flatten fillets between two sheets of silicon paper by thumping with a meat mallet or rolling pin. The fillets should be about 1.5 cms/0.6" thick
- Cut the capsicum (bell pepper) into long thick strips
- On a new sheet of silicon paper arrange the pancetta slices so they overlap slightly
- Place the flattened fillet in the centre of the pancetta and arrange the capsicum strips in the centre.
- Mould a tapered log of the stuffing and align it with the capsicum.
- Carefully roll the entire breast using the pancetta to 'seal' the roulade.
- Spray a roasting dish with olive oil and place the roulade with the pancetta strip ends facing down and spray lightly with olive oil.
- Repeat the above with the remaining fillets.
- Roast for approximately 40 minutes (note this time may vary depending on the oven and size of the fillets)
- Rest in a warm place for about 15 minutes before slicing into 2cm rounds
..............................................................................................
TIPS - If you use turkey breast ask your butcher to slice the breast into flat 2 cm long, thick slices (explain what you want them for).
- To reduce the fat, substitute prosciutto or Jamon for pancetta.
- It is Christmas so you've probably cooked too much! Refrigerate the cooked roulades (unsliced if possible) and slice to 1 cm sliced the following day. Place slices on gluten free mini toasts, biscuits or long cucumber slices and have them as starters or snacks.
- Strapped for time on the day? Prepare the roulades the day before, cover with plastic wrap and refrigerate them uncooked. Cook them on the day to serve warm. Note you may notice that the chicken/turkey meat that is in contact with the pancetta is pink. Don't worry, it is cooked, it's just the colour from the pancetta.
- Serve with some low FODMAP roast veggies e.g. carrots, potatoes, parsnips, turnips, celeriac and Jap pumpkin.
- To make a sauce, deglaze the roasting pan with the juice of an orange, add a knob of butter or margarine and reduce by 1/3 shaking pan over a high heat. To make a gravy add extra water and thicken with gluten free corn flour.
.............................................................................................. NUTRITION INFORMATION per 100g | Energy total
Protein Fat total - Saturated
Carbohydrate
Fibre
Sodium | 858KJ |
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