Monday, 2 May 2011

Feta-stuffed Turkey

Don't let the title fool you - you're not stuffing an entire turkey with feta, although that would be awesome. No no, this is for stuffing either breasts or thighs - your choice - with a beautiful mixture of feta and goat cheeses and sauteed vegetables. It also works with chicken, if you can eat chicken.

If you're stuffing the breast cavity, just make an incision and create a pocket to fill. Or butterfly the whole thing and roll it up. I made this dish with two turkey thighs, which I rolled, stuffed, trussed, and grilled.

Feta-stuffed Turkey (serves 2 very generously, or serves 2 with leftovers)


Two turkey thighs or breasts, ready for stuffing or rolling
Extra-virgin olive oil for sauteing and coating the outside, so about 1 Tbsp
1/4 of an onion, fine dice
2 cloves garlic, minced
250g (or so) sliced mushrooms
1 Tbsp minced parsley
1/2 tsp dried oregano
1-2 oz. goat cheese
1/4 c feta cheese, crumbled
sea salt, to taste


Preheat your skilled on medium and add a little oil. Saute onions and garlic for about 2 mins, then add mushrooms and a pinch of salt. Let everything cook for about 5 minutes, until mushrooms have released most of their water. Add herbs and cook a minute more, then turn heat to low and add the cheeses. Stir until combined then turn the heat off.

If you have time, let the mixture cool before stuffing the turkey. If you're in a pinch like I was, put the mixture into a metal bowl and stick it in the freezer to cool down quickly.

Hot cheese burns, you know.

Stuff and truss as appropriate, and coat the outside with a little olive oil and a touch of sea salt. Everything inside is pretty salty, so you don't need much.

Cook on a preheated grill for about 18 mins per side. Let them rest for 5 minutes before serving.

You can also cook them in a 350F oven for 30 mins. I recommend searing the sides in olive oil first, then popping them in the oven.

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