• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Tandoori Spice Marinade:
  • 200g turkey breast
  • 10g salt
  • 10g black pepper
  • 10g garam masala
  • 10ml lemon juice
  • 15g garlic, minced
  • 10g young ginger
  • 10g chili powder
  • 5g cumin powder
  • 30g plain yogurt
  • Dry Mixed Fruit Stuffing:
  • 150g bread, tosted and cubed
  • 100g dry mix fruit
  • 2 eggs
  • 80ml milk
  • 40g butter
  • 3-5g salt
  • 3-5g black pepper
  • Buttered Vegetables:
  • 150g carrot
  • 100g brussels sprout
  • 100g broccoli
  • 20g butter
  • 3-5g salt
  • 3-5g black pepper, crushed
  • Giblet Sauce:
  • 10g onion
  • 100g giblet
  • 150ml brown sauce
  • 2g salt
  • 2g black pepper


  1. Mix together ingredient for the marinade in a bowl. Cut turkey breast in half lengthwise and place in a shallow dish. Pour marinade over turkey breast and let it sit in the refrigerator for 2 hours covered. Preheat grill. Remove turkey breast from dish reserving the marinade. Grill 15-20 minutes over a medium heat, brushing with remaining marinade frequently.
  2. Dry Mixed Fruit Stuffing: Melt butter in a medium saucepan over medium heat. Stir in onion, salt, pepper, and cook until onions are tender, about 3 minutes. Transfer to a medium baking dish, add mix dry fruit and cubed bread.
  3. In a small bowl, beat together eggs and milk, and drizzle over the cubed bread mixture.
  4. Then roll the stuffings with cling film to get the shape first. Then roll again with aluminium foil till tight. Bake in the oven for 20-30 minutes at 160 degrees Celcius.
  5. Buttered Vegetables: Heat sauté pan in medium heat, add butter. Then add the brussels sprout and carrot together. Season with salt and black pepper. Cook vegetables in low heat for 5 minutes.
  6. Giblet Sauce: Sauté onions until brown add giblet, salt, pepper, and brown sauce, simmer until thick.
  7. Then plate the turkey, stuffings, buttered vegetables and the sauce.

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