Baked Turkey Breast with Apple Quinoa Stuffing
- Suitable for diets:
- Dairy-Free
- Gluten Free
- Heart-Healthy
- High-Protein
- Low-Fat
- Mediterranean
Why Diabetes Friendly?
- Low Glycemic Load: The use of quinoa, apples, and butternut squash ensures slow-releasing carbs.
- High in Fibre: Ingredients like quinoa, apples, and squash provide fibre, which helps regulate blood sugar levels.
- Lean Protein Source: Turkey breast offers a low-fat, high-protein option for stabilizing glucose.
- Healthy Fats: Olive oil and walnuts provide monounsaturated fats beneficial for managing blood sugar levels.
- Low Sodium: The recipe uses low-sodium broth and minimal salt to support heart health and reduce the risk of hypertension.
Equipment
- Medium saucepan
- Large skillet
- Baking sheet
Ingredients
For the Turkey Breast:
- turkey breast (boneless, skinless (or 2.5lbs bone-in turkey breast)) 1.5 lbs
- olive oil 1 tbsp
- garlic powder 1 tsp
- thyme (dried ) 1 tsp
- paprika (smoked ) ½ tsp
- salt ½ tsp
- pepper ¼ tsp
For the Apple Quinoa Stuffing
- quinoa (rinsed) ¼ cup
- chicken broth (low-sodium or vegetable broth) ½ cups
- olive oil 1 tbsp
- shallot (small, finely diced) 1
- butternut squash (diced small) 1 ½ cup
- apple (diced, (Granny Smith or HoneyCrisp)) 1 cup
- garlic (minced) 1 clove
- thyme (dried ) ½ tsp
- sage (dried or 1 tsp fresh sage, finely chopped) ½ tsp
- cinnamon (ground ) ¼ tsp
- apple cider vinegar 1 tbsp
- lemon zest 1 tsp
- walnut (chopped) ¼ cup
- salt ¼ tsp
- pepper ¼ tsp
Cooking Tips
- Quinoa Prep: Rinse quinoa thoroughly to remove any bitterness from the natural saponins on its surface.
- Flavour Boost: Toast the walnuts before mixing them into the stuffing for a deeper nutty flavour.
- Stuffing Texture: Dice the butternut squash and apples uniformly for even cooking and a balanced texture.
- Nut-Free Option: Omit the walnuts or replace them with sunflower seeds, pumpkin seeds, or toasted pine nuts for a similar crunch.
- Turkey Replacement: For a vegetarian option, replace turkey with roasted portobello mushrooms or stuffed bell peppers. Both provide fibre and are low in carbs.
- Quinoa Alternatives: Stick to other whole grains with a low glycemic index, such as wild rice, bulgur, or barley.
- Meal Prep: Prepare the quinoa stuffing a day in advance to save time and let the flavours meld.
Instructions
- Combine quinoa and broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.¼ cup quinoa, ½ cups chicken broth
Prepare the Stuffing:
- Heat olive oil in a large skillet over medium heat. Add the shallots and cook for 2 minutes until softened.1 tbsp olive oil, 1 shallot
- Add the diced butternut squash and sauté for 5–7 minutes, stirring occasionally, until it starts to soften.1 ½ cup butternut squash
- Stir in the apple, garlic, dried thyme, dried sage, and cinnamon, and cook for another 2–3 minutes.1 cup apple, 1 clove garlic, ½ tsp thyme, ½ tsp sage, ¼ tsp cinnamon
- Add the cooked quinoa, apple cider vinegar, lemon zest, and walnuts. Mix well and cook for 1–2 minutes to combine flavours.1 tbsp apple cider vinegar, 1 tsp lemon zest, ¼ cup walnut
- Season with salt and pepper. Remove from heat.¼ tsp salt, ¼ tsp pepper
Prepare the Turkey Breast:
- Preheat your oven to 375°F (190°C). In a small dish, mix together the olive oil, garlic powder, thyme, smoked paprika, salt and pepper. Use a basting brush to rub the spice mixture evenly on both sides of the turkey breasts.1.5 lbs turkey breast, 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp thyme, ½ tsp paprika, ½ tsp salt, ¼ tsp pepper
- Place the turkey breasts on a baking sheet. If desired, bake the stuffing in a greased dish alongside the turkey. Roast the turkey for 25–30 minutes, or until it reaches an internal temperature of 165°F (74°C). If you are baking the stuffing as well, cover with foil for the first 10-15 minutes and then remove.
- Let the turkey rest for 5 minutes before slicing. Serve with 2/3 cup of the apple quinoa stuffing on the side and serve with your choice of veggies.
FAQ
Can this recipe be made vegan?
Yes, replace the turkey with tofu steaks, tempeh, or roasted portobello mushrooms and use vegetable broth.How do I store leftovers?
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently to maintain moisture.Can I substitute quinoa?
Yes, you can use low-GI grains like farro, bulgur, or wild rice as alternatives.What can I serve with this dish?
Serve it with green salads, roasted vegetables, or steamed greens for a balanced meal.How can I make it nut-free?
Replace walnuts with sunflower seeds, pumpkin seeds, or omit them entirely.Is this recipe suitable for meal prep?
Absolutely! Both turkey and stuffing can be made in advance and reheated when needed.How much stuffing does this recipe make?
The recipe makes 2 ½ cups of stuffing, providing approximately ⅔ cup per serving for four people.How do I know when the turkey is fully cooked?
The turkey is fully cooked when it reaches an internal temperature of 165°F (74°C), measured with a meat thermometer.What can I use instead of apples?
You can swap Granny Smith or Honeycrisp apples with pears or berries for a different flavour profile.Is this recipe suitable for festive occasions?
Yes, it’s perfect for occasions like Thanksgiving or Christmas, but it’s also simple enough for a weeknight dinner.
I use your website a lot including the recipes. It doesn’t appear that the Christmas recipes have been posted with a print option? It would be great if they could be like other recipes on your site.
Thank you