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COOKBOOK: Woolworths Fresh Mag - Oct 2019

Have you ever wondered what to do with a stuffed turkey roast? They come in a foil tray ready to go in the oven and straight onto your plate.

This recipe will show you how you can make your turkey roast extend from 4 guest to 8 and be just as delicious.

Turkey is high in protein, rich in niacin, vitamin B6, amino acid, tryptophan, zinc and vitamin B12. This skinless white meat is also low in fat.

Delicious and easy to make for all the family



Serves 6-8

800-1kg stuffed roast turkey thigh

Salt & pepper

2 packet multi grain rice or other flavour (microwavable)

4 large handfuls of baby spinach

Large handful of parsley, chopped finely

2 cans of black beans, rinsed

4 corn kernels

2 large tomatoes, diced

1 tablespoon olive oil

2 red onions, diced

3 avocados, seeded, peeled and mashed chunky

2 limes cut into wedges

8 tablespoons of ranch dressing

Roast turkey thigh according to package instructions. Once out of the oven, let it rest for 5mins. Carve up into pieces.

Cook the rice according to package instructions

Boil the corn for 4-5mins only. Drain and allow them to cool. Carefully remove the kernels and set aside.

In a frying pan add olive oil, fry red onion until just soft. Set aside.

PLEASE NOTE: I used 4 rather large bowls which can be shared amongst two people for each bowl.

In each bowl, add a handful of spinach at the bottom of the bowls. Split the diced tomato, corn kernel pieces, black beans, rice, onion, mashed avocado and turkey amongst each bowl, placing each ingredient in a corner. Season the bowl with salt and pepper and sprinkle the parsley over it.

Take the dressing and add it into a small kitchen plastic bag. Push it to bottom of the bag. Carefully snip one corner and drizzle the dressing over the turkey burrito bowl.Place lime wedges on each plate.q Ready to serve.

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