I’ve so been enjoying sharing all my fave Christmas recipes with all of you over the last few weeks, and this week it’s my take on an iconic dish but with a twist. Roast turkey is one of those iconic dishes that goes hand in hand with Christmas but sometimes it can be a little cumbersome trying to cook a whole bird, particularly when you’re playing host and have so many other things to prep on the day. So, why not opt for a tender, packed-full-of-flavour turkey breast instead? This recipe is so delicious, and doesn’t take that long to prepare. It’s a very festive dish and looks great on any table, plus the stuffing is almost a dish unto itself! In other words: it’s a winner. I love preparing this dish for my family to enjoy during a festive gathering and hope you enjoy it.
Total Cooking Time
Prep: 20 mins
Cooking: 60 mins
1kg Turkey breast with skin on (you can ask your butcher for this cut)
Olive oil for drizzling
Note: you’ll need kitchen twine to wrap the turkey breast
40g unsalted butter
2 onions, chopped
1 garlic clove, finely chopped
1/4 sourdough loaf, torn into small pieces
2 tsp orange zest
1 tbs chopped sage leaves
150g dried cranberries
1/3 cup (50g) pistachio kernels, roughly chopped
1 egg, lightly beaten
40g unsalted butter
1 large onion, finely chopped
2 tbs plain flour
2 cups (500ml) chicken stock, heated
1 tbs Marsala* or brandy (optional)
2 tbs thickened cream
*Marsala is a Sicilian fortified wine available from bottle shops
1.Heat butter in a large frypan over medium heat. Cook onion, stirring, for 3-4 minutes until softened. Add garlic and cook, stirring, for a further 1 minute or until fragrant.
2. Tip the onion mixture into a large bowl with the bread, orange zest, sage, dried cranberries and pistachios. Season well, then stir in the beaten egg.
3. Preheat the oven to 190°C. Place the turkey breast, skin-side down, on a board. Spoon half the cooled stuffing down the middle of the breast, then roll up the turkey to enclose the stuffing. Tie with kitchen string at 2cm intervals to secure, then place in a large roasting pan. Drizzle the turkey with olive oil.
4. Roast for 25 minutes, then remove from oven and scatter the remaining stuffing mixture around the turkey. Return to the oven and cook for a further 15 minutes or until turkey is golden brown and the juices run clear when you pierce the thickest part with a skewer. Cover loosely with foil and rest for 15 minutes
5. To prepare the gravy (if you choose to serve this dish with it), melt butter in a frypan over medium heat. Add onion and cook, stirring, for 10 minutes or until golden and caramelised. Add the flour and cook, stirring, for 1 minute, then add the stock and Marsala, if using. Simmer, stirring occasionally, for 10 minutes or until thickened.
6. Season, then stir in the cream and any resting juices from the meat then gently reheat before serving, adding more stock or water if it is too thick. Carve the turkey and serve with the gravy and the extra stuffing.
This post was produced in collaboration with Macquarie Centre
Photography: Ashleigh Larden