Summary

You can never have too many main course recipes, so give Gluten Free Fruit Stuffed Turkey Breast with Hibiscus Sauce a try. This recipe makes 4 servings with 472 calories, 47g of protein, and 11g of fat each. For $4.29 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. If you have salt, pineapple, sugar, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 45 minutes. 8 people were impressed by this recipe. All things considered, we decided this recipe deserves a spoonacular score of 79%. This score is good. Try Gluten-free Roast Turkey Breast And Avocado Cream On A Bed Of G, Porcini & Sage Roasted Turkey Breast – Low Carb & Gluten Free, and Fig and Stilton-Stuffed Turkey Breast with Port Sauce for similar recipes.

Instructions

1. For the Turkey:
2. 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. 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). 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. Remove the pan from the oven and place the pan on a cutting board and allow to rest for five minutes. Remove the turkey from the foil then carve into 1 inch thick medallions
3. For the sauce:
4. 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). Add the Stock to the mixture quickly so that the caramel does not burn then add the hibiscus flowers to the pan and bring to a low boil. Allow the mixture to reduce by then whisk in the cornstarch with the mixture still at a low boil. Season the sauce to taste with the salt then strain the sauce through a chinoix or fine sauce strainer.
5. To serve: Place a 1 oz. pool of the sauce on a plate and fan the carved turkey over the sauce.

Ingredients

• 1 Melted butter
• 2 cornstarch dissolved in 2 Tbs. water
• 3 dried apricots
• 4 dried cranberries
• 5 dried pineapple
• 6 Ground black pepper to taste
• 7 dried hibiscus petals
• 8 Kosher Salt to taste
• 9 Salt to taste
• 10 Chopped Shallot
• 11 spinach leaves
• 12 Sugar
• 13 lobe Turkey Breast (skin on)
• 14 turkey stock
• 15 white vinegar
• 16 Large Sheet foil

Directions

• 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).