If cooking a whole turkey seems like too much, try this lovely stuffed breast - easy to make and simple to carve.
- 2 x 950 g turkey breasts skin on
- 25 g butter melted
- 1 bunch watercress to garnis
- ½ cup redcurrant jelly or cranberry jam, to serve
- 50 g butter chopped
- 1 small onion finely chopped
- 75 g sliced pancetta finely chopped
- 1 tbsp chopped fresh thyme
- ⅓ cup macadamia halves (80 g)
- ¼ cup dried apricots chopped (45 g)
- 2 tsp finely grated orange rind
- 1 cup fresh breadcrumbs (70 g)
- salt & pepper to taste
- To make stuffing, melt butter in a frying pan over a medium heat. Add onion, pancetta and thyme. Cook, stirring, until onion is soft. Cool. Place in food processor with remaining ingredients. Pulse to form a coarse paste.
- Carefully slide your fingers under skin of each turkey breast to form a pocket, being careful not to tear skin. Divide stuffing evenly among pockets. Secure closed with toothpicks. Place in a large greased roasting pan. Brush with butter. Season with salt and pepper.
- Cook in a moderate oven (180C), brushing with pan juices twice during cooking, for about 1 hour, or until juices run clear when a knife is inserted into the thickest part of the turkey. Remove from pan. Rest, loosely covered with foil, for 30 minutes.
- Thinly slice turkey. Arrange on a serving platter. Garnish with watercress. Serve with redcurrant jelly or cranberry jam.
Turkey can be cooked up to one day ahead. Stand for 30 minutes before covering and storing in the fridge. Turkey is easier to slice when cold.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||11.1 g|
|Total carbohydrates||18.7 g|
|- Sugars||11.6 g|
|Dietary fibre||1.3 g|