Roast Breast of Turkey with an Apple and Chestnut Stuffing
Turkey Breast, chestnuts, bacon, parsley, sage, garlic, onion and breadcrumbs. Brussel
sprouts glazed with honey, Roast pumkin wedges.
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6 Portions
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Prep: 30 minutes
Cook: 60 minutes
Ingredients
Turkey
1 boneless crown of turkey (2 single breast joined together with skin intact) weighing
700-750g (1 whole turkey weighing 2.5-3kg or turkey breast on the bone weighing
1.5g)*
100g butter
Sea salt crushed & freshly ground black pepper
200ml dry white wine or cider
1 sprig of rosemary
Cranberry & Wild Mushroom Port Sauce:
50g dried wild mushrooms, reconstituted in boiling water (water reserved for
sauce)
1 tsp truffle oil (optional)
3 tbsp cranberry sauce
300ml port
Chestnut & Apple Stuffing:
50g butter
1 small onion, finely diced
1 garlic clove crushed
3 rashers of bacon, rind removed and diced
25g wild mushrooms, cleaned and trimmed
150g apple, decored peeled and diced
50ml dry white wine or cider
150g cooked chestnuts, roughly chopped
75g fresh breadcrumbs
1 tbsp fresh thyme, fnely chopped
1 tbsp sage leaves
2 tbsp flat leaf parsley finely chopped
salt and pepper
1 small egg or 1 large egg yolk
To Serve
Cranberry & Wild Mushroom Port Sauce
Roast Pumpkin Wedges
Brussel Sprouts with lime zest and honey glace
Method
Apple & Chestnut Stuffing:In a saucepan melt the butter and
over a moderate heat add the onions to the pan and allow them sweat for a couple of
minutes until soft and transparent. Add the garlic, wild mushrooms and bacon, saute
it for a couple of minutes until the bacon is cooked and the mushrooms tender. Add
the apple to the pan with white wine or cider and cook for a couple of minutes.
Remove it from the heat. In a large bowl placce the bredcrumbs, chestnuts, fresh
herbs, a little salt and pepper and the bacon and apple mixture from the saucepan,
mix it together well and allow to cool slightly. When cooled mix in the beaten egg
so that it is well distributed.
Turkey: Preheat the oven to 200°C. Lay the turkey skin side down
and beat the meat briefly with a wooden rolling pin to tenderise. Distrbute the
stuffing down the centre of the turkey (do not overfill as the turkey will shrink
when cooked). Bring the sides of the turkey together to seal in the farce and with a
skewer thread it through the two sides to join in the centre. You should now have a
roll of turkey. If it is too tight remove some of the stuffing.
To Cook:Rub the turkey all over with the butter and season it well.
Place it on a large oven tray breast side down with the skewered end facing upwards,
pour the cider over the turkey and put it in the preheated oven. Leave it to cook
for 15-20 minutes, then remove it from the oven and turn it over. Baste the turkey
with the juices in the pan and return it to the oven. Cook it for a further 15
minutes and baste it again. Reduce the oven temperature to 150°C and return the
turkey to the oven to cook for a further 20-30 minutes. The turkey is cooked when
the skin is golden and when spiked the juices run clear. When cooked remove the
turkey from the oven, cover it with foil and leave it to stand in a warm place for
10-15 minutes.
Sauce: Saute the mushrooms in a saucepan with the truffle oil or a
little olive oil for a couple of minutes. Add the mushrooms soaking water, port and
stir in the cranberry sauce. Bring the sauce to the boil then reduce to a strong
simmer. Reduce the liquid until there the sauce reduces right down to a pouring
sauce consistency. Keep warm until ready to serve
To Serve:Remove the skewer from the turkey carefully. With a sharp
carving knife slice the trukey into 12-18 round slices (don't worry if some of the
filling comes out as you can tidy this up when serving). Place 2-3 slices of turkey
with the stuffing on each plate. Pour the sauce over the turkey. Distribute the
brussel sprouts or other green vegetable among the plates, followed by the pumkin
slices or your choice of roasted vegetables eg. potatoes, sweet potato etc. Serve
hot.