Roast turkey breast with cranberry and walnut stuffing

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How to make Roast turkey breast with cranberry and walnut stuffing

  • Yield : 16
  • Prep Time : 0:15
  • Cook Time : 2:07
  • Total Time : 2:22

Ingredients

  • 2.7kg boneless double turkey breast with skin
  • 5 cups Massel chicken style liquid stock
  • 1/3 cup olive oil
  • 1/3 cup plain flour
  • 2 sprigs lemon thyme

Cranberry and walnut stuffing

  • 60g butter
  • 2 medium brown onions, finely chopped
  • 4 cups fresh breadcrumbs
  • 1/2 cup dried cranberries
  • 1/2 cup finely chopped dried pears
  • 1/4 cup finely chopped walnuts
  • 1/4 cup finely chopped fresh sage leaves
  • 1 egg, lightly beaten

Method

  • Step 1 Make stuffing: Melt butter in a frying pan over medium heat. Add onion. Cook, stirring, for 10 to 12 minutes or until softened. Transfer to a large bowl.
  • Step 2 Add breadcrumbs, cranberries, pear, walnut, sage and egg. Stir to combine. Season with salt and pepper.
  • Step 3 Preheat oven to 190C/170C fan-forced. Place turkey, skin-side down, on a chopping board with pointed end facing you. Starting from where the 2 breasts join, cut a slit on an angle into 1 breast. Slice breast horizontally through meat (don't cut all the way through). Open meat outwards. Repeat with remaining breast.
  • Step 4 Place stuffing on centre of breasts. Fold flaps over to enclose stuffing. Using kitchen string, tie to secure.
  • Step 5 Pour 1 cup stock into a flameproof roasting pan. Add turkey, skin-side up. Brush with 1 tablespoon oil. Season with salt and pepper.
  • Step 6 Roast, basting with pan juices, for 1 hour 40 minutes or until juice runs clear when pierced in thickest part. Remove from pan. Cover with foil. Set aside for 15 minutes.
  • Step 7 Meanwhile, strain and discard fat from pan, reserving pan juices. Heat remaining oil in pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 3 minutes or until flour is browned. Stir reserved pan juices into flour mixture. Gradually add remaining stock. Add thyme. Bring to the boil. Cook, stirring, for 12-15 minutes or until gravy boils and thickens. Serve turkey with gravy.

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