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Rolled turkey breast with nectarine and pecan stuffing recipe
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Elevate your Christmas feast with a delicious rolled turkey breast filled with nectarine and pecan stuffing.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 2 red onions, finely chopped
  • 4 garlic cloves, crushed
  • 1000.00 ml fresh breadcrumbs
  • 2 eggs, lightly beaten
  • 40.00 ml chopped fresh rosemary
  • 23.40 gm wholegrain mustard
  • 2 yellow nectarines, stones removed, diced into 1cm pieces
  • 125.00 ml pecans, toasted, roughly chopped
  • 2 x 1.5kg fresh single turkey breasts with skin
  • 330.00 gm ginger marmalade
  • Roast vegetables, to serve
  • Gravy, to serve
Instructions:
  • In a large frying pan over medium-high heat, sauté onion in oil until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant. Transfer to a bowl and let cool. Mix in breadcrumbs, egg, rosemary, mustard, nectarine, and pecans. Season with salt and pepper. Enjoy!
  • With a sharp knife, butterfly the turkey breast, laying it flat without cutting all the way through. Cover with plastic wrap and gently pound until 1cm thick. Spread half of the stuffing evenly, then roll the turkey into a log shape, securing with kitchen string. Transfer to a baking paper-lined tray and repeat with the second turkey breast and remaining stuffing.
  • Preheat oven to 180C/160C fan-forced. Brush turkey with half of the marmalade, bake for 30 minutes. Brush with remaining marmalade, then bake for 45 minutes to 1 hour, basting with pan juices until turkey is cooked through. Rest covered for 15 minutes, then slice and serve with roast vegetables and gravy.

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