Gluten-Free, Low Carb.



  • 2 medium turkey breasts, skin on (I prefer to cook with skin on,  – to prevent dryness and then remove when eating, but it’s up to you.)
  • 4 heaped tbsp. homemade pesto sauce (see recipe below)
  • 200g antipasto mix (I used home-grilled eggplant and capsicum strips and a small handful of semi-dried tomatoes)
  • 2 spring onions cut lengthwise into 6-8cm strips

*Please note that you will also need Kitchen Twine which is always found in an obscure part of the supermarket – stationery or kitchenware … I never know!



  • Preheat oven to 180C
  • Place each turkey breast between two pieces of plastic wrap, or in a plastic bag. Starting in the centre and working out to the edges, pound lightly with the flat side of a meat mallet until the breasts are even in thickness. (about 1.5 – 2 cm is good)
  • Spread each flattened breast with 1 heaped tbsp. of pesto.
  • Place your grilled vegetables strips and semi-dried tomatoes across the middle (shorter length) of the flattened breast.  Top with the spring onion strips.
  • Taking one end of the breast and carefully fold it over your stuffings then using a tucking and rolling motion form your wrapped turkey breast into a parcel.
  • Wrap your parcels in the twine.  I like using one 1.5m piece and tying it up kind of like a corset but some people prefer to use several smaller pieces.  And some people use toothpicks.  Up to you.
  • Place your wrapped parcels side by side in an oven tray and bake for about 45 minutes or until juices run clear when pierced with a skewer.
  • Let stand while you plate up a nice green salad (or my favourite salad to go with white meat – Fennel & Kale salad (see recipe  Cut parcels in half (or leave whole for those very hungry fitness freaks!) Then cut off your twine,  cut parcels in half (or leave whole for those very hungry fitness freaks!)  and serve with salad.


Serves 4


Basil & Rocket Pesto

Gluten Free, Low Carb, Vegetarian


  • 60 g Parmesan cheese, cubed
  • 2-3 large cloves fresh garlic peeled
  • 150 g pine nuts
  • 4 sprigs fresh basil (leaves only)
  • 40g fresh rocket leaves
  • 30g extra virgin olive oil



  • Place Parmesan and garlic into food processor and process until consistency of breadcrumbs. (TM 10 – 15 seconds / speed 9.)      
  • Add nuts, basil and rocket – process until smooth. (TM 6 – 10 seconds / speed 9– Bowl may need to be scraped down and step repeated.)
  • Add the olive oil, slowly until combined well with other ingredients. (TM 20 seconds / Speed 4)

Keeps well in the fridge for up to 10 days and can be frozen.

Antipasto-Stuffed Turkey Breasts