Main courses · Meat & poultry

Steamed Turkey Breast with Ricotta, Spinach and Walnut Filling

★ 5.03 ratings

A twist on roast turkey, this recipe is steamed in the Varoma, freeing up oven space on Christmas Day. Wrapping the turkey in Parma ham keeps the meat deliciously moist, and the flavourful stuffing complements the traditional Christmas lunch trimmings.

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Details

Difficulty: Medium
Prep: 15 min
Active: 15 min
Cook: 120 min
Total: 120 min
Yield: 4 portions

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Category: Main courses Meat & poultry
Time: Longer
Nutrition: High protein
Difficulty: Medium

Ingredients

Metric US

fresh spinach leaves: 150 g
garlic: 1 cloves
Parmesan cheese: 10 g
walnuts, shelled, halved: 50 g
fresh basil leaves: 6
fresh ricotta cheese: 125 g
sea salt: 0.5 tsp
ground black pepper: 0.1 tsp
turkey breast, skin on, boneless: 700–800 g
Parma ham: 6–9 slices
water: 1.3 kg

Nutritionper portion

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Portions

Recipe total uses the original yield. Choose Custom to change portions.

Protein: 56.5 g
Energy: 2,116.3 kJ
Calories: 505.8 kcal
Fat: 28.5 g
Fibre: 1.8 g
Carbohydrates: 4.6 g

From the original recipe

Categories: Main dishes - meat and poultry
Dish types: Meat
Meal types: Main Course
Dietary: Gluten-Free
Health: High Protein, Low Carb, High P:E Ratio
Occasions: Christmas, New Year's Eve, Thanksgiving, Party
Seasons: Autumn, Winter
Equipment: cling film, meat mallet or rolling pin, parchment paper, sharp knife, sieve
Collections: Thanksgiving Feast
Original tags: Christmas, autumn, New Years eve, Thanksgiving, winter, party, Low Active Time

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