January 27, 2016

Sun Dried Tomato & Porcini Stuffed Turkey Breast

In the final of our collaborative series with Michelle at Organa Wellness, we focus on Build: growing, developing, and achieving new goals, the third chapter of the program. Step 1 shares our weekly recipe, followed by Step 2 and a printable exercise from Michelle.

A handful of years ago when Michelle and I first chatted about our work I was awakened to idea that slow cooking and wellness are complementary. Meg and I were delighted when Michelle purchased our Indian Dal Slow Cooker Spice Blends for her clients as part of a holiday gift.

I hadn’t fully considered that the slow cooker is a tool to achieving wellness goals sustainably. The importance of meal planning and a slow cooked option is key for many of Michelle’s working clients. A hot meal waiting at the end of the day minimizes the temptation to grab a snack or take out. In addition any leftovers are good for lunches for the following day.

Turkey is on our menu this week because the high protein content (24g of protein per 84g (3oz) serving) is good for building. The breast is stuffed and rolled with a tangy sun dried tomato, porcini, garlic and parsley mixture. It steams on a bed of sliced fennel and potatoes and the resulting jus is poured over the turkey when plated.

Step 1

Preparation Time: 20 minutes

Cooking Time: 8 hours on LOW or 4 hours on HIGH

Servings: 6

Ingredients

2 lb turkey breast
1/2 cup sun dried tomatoes
2 tsp garlic, minced
1 cup parsley
1/2 oz dried porcini mushrooms
1 tsp salt
1/2 tsp black pepper
1 fennel bulb, 1/2″ slices
1/2 lb Yukon gold potatoes, sliced 1/2″ sliced
1 tbsp olive oil
1/3 cup white wine
red pepper flakes *optional

Lay the turkey breast out on a chopping board and make a cut across, open it out

Combine the tomatoes, garlic, parsley, mushrooms, salt and pepper in a small mixer and chop to a rough paste

Spread the tomato stuffing onto the turkey breast and roll the breast up

Lay the sliced fennel on the bottom of your slow cooker, layer the potatoes on top of the fennel and drizzle with olive oil.

Lay the stuffed turkey breast on top of the potatoes and pour the white wine over the top.

Cover and cook on HIGH for 4 hours or LOW for 7-8 hours.

Serve in large pasta style bowls and pour the jus over the turkey. Sprinkle with red pepper flakes.

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Step 2

I love that Organa Wellness offer a genuinely holistic approach. The pleasure of training and enjoying the journey to gain strength emotionally and physically. I asked Michelle what is a good way to begin setting some goals.