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Pecan-and-fig-stuffed turkey breast
Pecan-and-fig-stuffed turkey breast
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Prep Time:
20 minutes
Cook Time:
105 minutes
Total Time:
125 minutes
Christmas Turkey Breast with Pecan and Fig Stuffing: A delicious twist on a holiday classic.
Ingredients:
  • 36.40 gm olive oil
  • 1 brown onion, finely chopped
  • 150g dried fig
  • 40.00 ml brandy
  • 140g breadcrumbs
  • 70g pecan
  • 1 (about 2kg) turkey breast fillet
  • 250ml chicken stock
  • 125ml white wine
  • 10g butter
  • 40.00 ml plain flour
Instructions:
  • Preheat the oven to 200°C. Heat half of the oil in a frying pan over medium heat. Sauté the onion and garlic until the onion softens, about 5 minutes. Add figs and brandy, cook for 1 minute until the figs soften. Transfer to a bowl, then mix in the breadcrumbs and pecans. Season with salt and pepper before serving.
  • Prepare the turkey by laying it skin-side down and opening the tenderloin to lay the breast flat. Carefully slice from the center of the breast outwards without cutting all the way through. Repeat on the other side, then lay the breast flat. Fill the center with stuffing, fold in the sides, and tie securely with kitchen string at 2cm intervals.
  • - Line the bottom of a roasting pan with a wire rack. - Gently position the turkey on the rack. - Brush the turkey with the remaining oil and generously season with salt and pepper. - Pour the stock and wine into the pan. - Roast in the oven for 1 1/2 hours, basting occasionally with pan juices, until the turkey juices run clear when pierced in the thickest part. - Remove from the oven and tent the turkey with foil. - Let it rest for 15 minutes before serving.
  • Pour the pan juices into a jug. Melt butter in a roasting pan over medium heat until it's foaming. Add flour and stir with a wooden spoon to release the baked-on juices, cooking for 2 minutes until lightly golden. Pour in the pan juices, stir and cook for 5 minutes until it boils and thickens. Take it off the heat.
  • Transfer the turkey to a beautiful platter, carefully untie the kitchen string, slice it up, and elegantly serve it with the delicious gravy.

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