Gluten Free Fruit Stuffed Turkey Breast with Hibiscus Sauce

Gluten Free
Health score
25%
Gluten Free Fruit Stuffed Turkey Breast with Hibiscus Sauce
45 min.
4
466kcal
46.93%sweetness
100%saltiness
22.32%sourness
10.85%bitterness
68.6%savoriness
61.09%fattiness
0%spiciness

Ingredients

  • Tbs butter melted
  • Tbs cornstarch dissolved in 2 tbs. water
  • 0.5 cup apricot dried
  • 0.5 cup cranberries dried
  • 0.5 cup pineapple dried
  • servings pepper black to taste
  • 0.3 cup hibiscus petals dried
  • servings kosher salt to taste
  • servings salt to taste
  • Tbs shallots chopped
  • cups pkt spinach 
  • tsp sugar 
  •  turkey breast (skin on)
  • cups turkey stock 
  • Tbs vinegar white
  •  frangelico 
  •  frangelico 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • kitchen thermometer
  • aluminum foil
  • cutting board

Directions

  1. For the Turkey: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.
  2. 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).
  3. 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.
  4. Remove the pan from the oven and place the pan on a cutting board and allow to rest for five minutes.
  5. Remove the turkey from the foil then carve into 1 inch thick medallions
  6. For the sauce: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).
  7. Place a 1 oz. pool of the sauce on a plate and fan the carved turkey over the sauce.

Nutrition Facts

Calories466kcal
Protein38.92%
Fat20.17%
Carbs40.91%

Properties

Glycemic Index
74.37
Glycemic Load
4.65
Inflammation Score
-9
Nutrition Score
28.081304347826%

Flavonoids

Cyanidin
0.09mg
Delphinidin
0.02mg
Luteolin
0.11mg
Kaempferol
0.96mg
Myricetin
0.42mg
Quercetin
1.28mg

Taste

Sweetness:
46.93%
Saltiness:
100%
Sourness:
22.32%
Bitterness:
10.85%
Savoriness:
68.6%
Fattiness:
61.09%
Spiciness:
0%

Nutrients percent of daily need

Calories:466.09kcal
23.3%
Fat:10.73g
16.51%
Saturated Fat:4.62g
28.88%
Carbohydrates:48.99g
16.33%
Net Carbohydrates:46.07g
16.75%
Sugar:39.25g
43.61%
Cholesterol:124.11mg
41.37%
Sodium:1019.66mg
44.33%
Protein:46.61g
93.22%
Vitamin B3:21.85mg
109.24%
Vitamin B6:1.65mg
82.54%
Vitamin K:75.02µg
71.45%
Selenium:47.7µg
68.14%
Phosphorus:516.46mg
51.65%
Vitamin A:2256.59IU
45.13%
Potassium:890.48mg
25.44%
Vitamin B2:0.43mg
25.38%
Vitamin B12:1.24µg
20.68%
Zinc:2.89mg
19.24%
Magnesium:72.6mg
18.15%
Vitamin B5:1.65mg
16.54%
Iron:2.61mg
14.5%
Folate:51.52µg
12.88%
Copper:0.26mg
12.79%
Manganese:0.25mg
12.74%
Fiber:2.92g
11.69%
Vitamin E:1.65mg
10.97%
Vitamin C:7.7mg
9.34%
Vitamin B1:0.12mg
8.25%
Calcium:70.75mg
7.07%
Vitamin D:0.2µg
1.3%
Source:Foodista
25 min.
2
485kcal
45 min.
1
298kcal
30 min.
4
416kcal
45 min.
12
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