CookEat Recipe
Roasted Turkey and Mushrooms with Yogurt
Turkey breast, pumpkin and mushrooms are roasted together and finished with sage and cider. Serve over natural yogurt with crisp baked filo pieces.
Method
Steps
Step 1
Heat the oven to 200°C. Cut raw skinless turkey breast into 2 cm pieces. Peel and seed the pumpkin and cut into 1 cm cubes; clean and quarter the mushrooms. Toss all three with 1 tablespoon olive oil in a roasting dish.
Step 2
Roast for about 20–25 minutes, stirring halfway, until the pumpkin is tender and a clean thermometer reads 74°C in the thickest turkey pieces. Wash and finely chop the sage, then fold it through the hot mixture with the cider.
Step 3
Lower the oven to 180°C. Keep thawed filo covered as you work. Brush lightly with the remaining 1/2 tablespoon oil, stack in three layers and cut into small rectangles. Bake on a lined tray for 8–12 minutes until golden and crisp throughout, following a longer packet cooking time if specified.
Step 4
Spread the yogurt over four small plates. Arrange the roasted turkey, pumpkin and mushrooms above it, adding the cooked juices, and serve with the baked filo crisps.
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