Turkey buffe with wild rice and nut stuffing
Turkey buffe with wild rice and nut stuffing
Ingredients
- 3kg turkey buffe (about 2kg of meat)
- 2 tsp canola margarine, salt reduced
- 1 clove garlic, crushed
- 4 cups (175g) baby spinach leaves, chopped roughly
- 4 shallots, chopped
- 2 tbsp chopped dill
- 2 tsp finely grated lemon zest
- ¼ cup currants
- ½ cup roughly chopped peeled chestnuts*
- ¼ cup chopped Brazil nuts
- ¼ cup chopped walnuts
- ½ cup cooked wild rice
- 1 ½ cups cooked brown rice
- 2 eggs, lightly beaten
Method
- Preheat oven to 175°C. Wash and dry turkey inside and out. Place on a rack in a large baking tray.
- Melt the canola margarine in a large non-stick frying pan. Cook the garlic, spinach and shallots.
- Cool, then combine with other ingredients and spoon into a 12-hole muffin tin lightly sprayed with cooking oil spray. Press the mixture into the muffin holes well. Refrigerate until needed.
- Bake the turkey buffe for 30 mins per 500g bird weight. Cover if it is browning too quickly.
- Remove and allow to rest for 15-20 minutes.
- While the turkey is resting, bake the stuffing muffins for 15-20 minutes until firm and slightly golden. Serve sliced turkey with stuffing.
Tips
To remove the chestnuts from their skin, use a small sharp knife to carefully cut an ‘X’ on the flat side of each nut. Steam over a pan of boiling water for 8-10 minutes or until the skin starts to open up around the ‘X’ and come away from the flesh. Remove from the heat and plunge nuts into a bowl of iced water, then drain. The skin can now be peeled off the flesh. Alternatively, prepare the nuts as above but simmer in a pan of boiling water for 6-8 minutes.| Nutrients per serve | |
| Energy | 1350 kj |
| Protein | 40 g |
| Fat | 11 g |
| Saturated fat | 3 g |
| Carbohydrate | 14 g |
| Sugars | 3 g |
| Dietary fibre | 2 g |
| Sodium | 420 mg |
For information purposes only. ©2025 Nuts for Life