Couscous Pistachio Cranberry Stuffing Recipes
COUSCOUS, PISTACHIO & CRANBERRY STUFFING
This is from Good Taste Christmas magazine - I thought it sounded lovely for a different stuffing. This can be used to either "stuff" your turkey or bake seperately. If you try it let me know what you think!
Provided by Annetty
Categories Christmas
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Place the couscous in a large bowl, pour over the boiling water, stir with a fork. cover and set aside for 10 minutes until all the liquid has absorbed.
- Melt the butter in a frying pan over medium heat until foaming add the onion, garlic, thyme and cumin cook, stirring for 5 minutes or until onion softens.
- Season with salt & pepper - set aside for 15 minutes to cool.
- Stir the onion mixture, craisins, pistachios and parsley into the couscous - add the eggs and stir to combine.
- Stuff the couscous mixture into the turkey and cook until turkey is done or place in rectangular baking tin (or arrange into a 25cm long roll, about 8cm thick - roll up foil to enclose stuffing, place on a baking tray) and bake with turkey for approx 45minutes or until done.
Nutrition Facts : Calories 219.8, Fat 10.1, SaturatedFat 4, Cholesterol 66.2, Sodium 59.5, Carbohydrate 27.3, Fiber 2.7, Sugar 6.2, Protein 6.3
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- Cook the couscous according to the packet instructions with the stock, then set aside to cool slightly.
- Using slightly damp hands shape the stuffing into 24 small balls. Transfer to a foil-lined baking tray and chill for 10 minutes to firm up, then bake in the oven for 20 minutes until golden.
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- Preheat oven to 200°C. Place turkey breast, skin-side up, on a clean work surface. Starting from the tip of the breast, run your fingers under the skin to loosen the skin and create a large pocket.
- To make the stuffing, place the couscous in a large heatproof bowl. Pour over the boiling water while stirring with a fork. Cover and set aside for 10 minutes or until all the liquid is absorbed.
- Meanwhile, melt the butter in a frying pan over medium heat until foaming. Add the onion, garlic, lemon rind, thyme and cumin and cook, stirring, for 5 minutes or until onion softens.
- Stir the onion mixture, craisins, pistachios and parsley into the couscous. Add the egg and stir to combine. Stuff the couscous mixture into the turkey breast pocket, smoothing the skin over to enclose.
- Heat the butter and oil in a frying pan over high heat. Add the turkey and cook, turning occasionally, for 6-8 minutes or until brown all over. Transfer to a large roasting pan and roast in oven for 1 hour.
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