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Roast turkey breast with cranberry and walnut stuffing
Roast turkey breast with cranberry and walnut stuffing
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Prep Time:
15 minutes
Cook Time:
127 minutes
Total Time:
142 minutes
Upgrade your Christmas feast with succulent roast turkey breast paired with flavorful cranberry stuffing.
Ingredients:
  • 2.7kg boneless double turkey breast with skin
  • 1275.00 gm chicken style liquid stock
  • 75.08 gm olive oil
  • 82.50 ml plain flour
  • 2 sprigs lemon thyme
  • 60g butter
  • 2 medium brown onions, finely chopped
  • 1000.00 ml fresh breadcrumbs
  • 125.00 ml dried cranberries
  • 125.00 ml finely chopped dried pears
  • 28.75 gm finely chopped walnuts
  • 62.50 ml finely chopped fresh sage leaves
  • 1 egg, lightly beaten
Instructions:
  • In a frying pan over medium heat, melt butter until sizzling. Add onion and sauté for 10 to 12 minutes until beautifully softened. Transfer to a spacious bowl.
  • Combine breadcrumbs, cranberries, pear, walnut, sage, and egg in a bowl. Mix well and season with salt and pepper to taste.
  • 1. Preheat the oven to 190C/170C fan-forced. 2. Place the turkey on a flat surface with the pointed end facing you. 3. Cut a slit into one breast starting from where both breasts join, slicing horizontally but not all the way through. 4. Repeat the process with the other breast, opening the meat outwards.
  • Position the flavorful stuffing in the center of the tender breasts, then fold the flaps over to envelop the stuffing. Use kitchen string to tie the breasts securely to hold everything in place.
  • In a flameproof roasting pan, pour in 1 cup of stock. Place the turkey in the pan, skin-side up. Generously brush the turkey with 1 tablespoon of oil, and season with salt and pepper.
  • Roast for 1 hour 40 minutes, basting with pan juices, until the juices run clear when pierced in the thickest part. Remove from pan and cover with foil. Let it rest for 15 minutes before serving.
  • Strain off fat from the pan and keep the pan juices. Heat the rest of the oil in the pan over high heat. Add flour and cook for 3 minutes until it is browned while stirring with a wooden spoon. Pour in the reserved pan juices and gradually whisk in the remaining stock. Add thyme and bring to a boil. Stir and cook for 12-15 minutes until the gravy thickens. Serve over turkey.

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