Quick & Easy

Turkey breast with cranberry stuffing and red wine gravy

This is the Christmas recipe our Taste writers have received the most compliments for over the years.
1H 45M




1.Preheat oven to 180°C. To make stuffing, heat the oil in a small pan and gently cook the onion and celery until tender. When cool, add to the breadcrumbs and mix in the herbs, pine nuts, cranberry sauce, dried cranberries and egg.
2.If using chicken breasts, you’ll need to divide the stuffing and bacon in half as you’ll do two rolls instead of one big turkey roll. Carefully place the turkey or chicken breasts skin-side down in a large plastic bag, arranged so the meaty side is as flat and even as possible. Use a rolling pin to beat the meat to an even thickness. Run your hand over the bag to feel if it has become even. It doesn’t need to be thin, just even. Remove the breast from the bag and place on a board skin-side down.
3.Pat the stuffing over the flattened meat, then carefully roll up, using the skin to form a neat bundle with the join underneath. Arrange the bacon slices over the roll. Take a piece of string, slide it under the bundle and tie with a double knot – tight enough to hold the roll together but not so tight that the meat bulges out either side of the string. Do the same with the remaining pieces of string, spacing them out so you have an even shape. If some of the stuffing creeps out of the ends poke it back in.
4.Use a spatula to carefully lift the rolled breast (or breasts) into a roasting pan. Transfer to the preheated oven and roast turkey breast for 1 hour 10 minutes or chicken breasts for 50 minutes-1 hour. Leave the meat to rest for 10 minutes before carving.
5.While the meat is resting, prepare the gravy. Pour off all but a few tablespoons of pan drippings. Sprinkle the flour into the roasting pan and place over a low heat. Using a whisk, gradually incorporate the red wine, whisking it into the flour to form a smooth, lump-free mixture, then simmer for several minutes, stirring gently to lift all the sticky bits from the pan and mellow out the flavour. You will see the colour deepen and go brown. Gradually add the hot stock and simmer to thicken. Serve in a warmed jug.

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