Turkey breast with pistachios and prunes

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How to make Turkey breast with pistachios and prunes

  • Yield : 8
  • Prep Time : 0:30
  • Cook Time : 1:20
  • Total Time : 1:50

Ingredients

  • 600g pork mince
  • 2/3 cup (110g) pistachio kernels
  • 3/4 cup (150g) pitted prunes, cut in half
  • 3/4 teaspoon ground allspice
  • 11/2 tablespoons brandy
  • 1 (about 1.75kg) turkey breast
  • 2 1/2 cups (625ml) Massel chicken style liquid stock
  • 1 tablespoon olive oil
  • 1 cup (250ml) verjuice
  • 3 teaspoons cornflour
  • 1 tablespoon cold water

Method

  • Step 1 Combine pork mince, pistachios, prunes, allspice and brandy in a large bowl. Season with salt and pepper.
  • Step 2 Preheat oven to 190°C. Place turkey breast, skin-side down, on a chopping board with the pointed end facing you. Use a large sharp knife, starting from the centre of the breast, to slice outwards while the knife is on a sharp angle in order to cut horizontally through the meat, do not cut all the way through. Repeat with the other side, then open meat outwards similar to opening a book.
  • Step 3 Place mince mixture down the centre of the breast. Fold sides of turkey breast over to enclose filling. Use kitchen string to tie along the turkey breast to secure.
  • Step 4 Place 1 cup (250ml) chicken stock into a flameproof baking pan. Place breast on top, then brush with oil and season with salt and pepper. Roast in oven, basting with any pan juices occasionally, for 1 hour 10 minutes or until juices run clear when turkey is pierce in the thickest part. Remove from pan and cover with foil. Set aside for 15 minutes to rest.
  • Step 5 Meanwhile, strain oil from baking pan and discard. Place over high heat and add verjuice. Cook, stirring with a wooden spoon to dislodge any cooked on juices, for 3-5 minutes or until reduced by half. Add remaining stock and bring to the boil. Combine the cornflour and water in a small jug then add to the stock mixture. Cook, stirring, for 2 minutes or until sauce boils and thickens.
  • Step 6 Thickly slice the turkey and place on serving plates. Serve with gravy.

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