Of which 4.4 g sugars and 2.9 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Lean protein (poultry) · Vitamin B6 (poultry) · Selenium (mushrooms)
Allergens tree nuts
Turkey breast stuffed with mushrooms and chestnuts
A festive dish ready in 45 minutes, no big oven required.
Ingredients
- 1 large turkey breast (400 g / 14 oz)
- 100 g (3½ oz) chopped mushrooms
- 80 g (2¾ oz) chestnuts, cooked and chopped
- 2 cloves garlic, minced (10 g)
- 10 g fresh thyme
- 1½ tbsp extra-virgin olive oil (15 g / ½ oz)
- salt and black pepper, to taste
Method
- Sauté the mushrooms and garlic in a drizzle of olive oil until golden; add the chopped chestnuts and thyme.
- Butterfly the turkey breast, opening it out like a book, and season with salt and pepper.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “High Protein”. The English edition is coming soon.
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