Italian Turkey breast stuffed and Red cabbage and apple slaw

Italian Turkey breast stuffed and Red cabbage and apple slaw
  • 2 servings
  • 0:25 Preparation
  • 1:00 Cooking
  • 1:25 Total Time


Add all
  • 1

    italian turkey breast stuffed

  • qty suff. extra virgin olive oil

  • 2

    plum tomatoes, chopped

  • few basil leaves

  • Salad

  • 3 cups
    (750 mL)

    shredded red cabbage

  • 1

    apple, peeled, cored and diced fine

  • 2

    stalks celery, diced fine 1/2 red onion, diced fine

  • ½

    red onion, diced fine

  • Dressing:

  • 2 Tbsp.
    (30 mL)


  • 2 Tbsp.
    (30 mL)

    plain yogurt

  • 1 tsp.
    (5 mL)

    cider vinegar

  • 1 tsp.
    (5 mL)

    maple syrup

  • 1 oz
    (30 g)

    sunflower seeds


Preheat oven to 450°F (230°C).

In a large ovenproof dish, pour the oil. Place turkey breast, season and brush with oil using a brush. Color in the oven, about 20 minutes. Lower the oven temperature to 350°F (180°C).

Place tomatoes around the turkey and cook until internal temperature of 170°F (77°C), about 40 minutes

Serve with plum tomatoes sliced breast of turkey, garnish with basil leaves. Serve with red cabbage salad

Red cabbage and apple slaw

Combine vegetables in a big salad bowl. In a small bowl, mix dressing ingredients.

Add dressing and sunflower seeds to vegetables and toss.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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