Main courses · Meat & poultry
Steamed Turkey Breast with Ricotta, Spinach and Walnut Filling
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 coursesMeat & poultry
- Time
- Over 1 hour
- Nutrition
- High protein
- Difficulty
- Medium
- 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
Recipe total uses the listed yield. Choose Custom to enter a different number of 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
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