Roast turkey breast with cranberry and pistachio stuffing
Cooking a whole turkey can be rather daunting and time-consuming, however, this rolled breast is stress-free and quick, yet looks spectacular. If you're entertaining a larger crowd, simply double the recipe to feed 12.
- 15 mins preparation
- 1 hr cooking
- Serves 6
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Ingredients
- 250 gram frozen chopped spinach, thawed
- 1/3 cup (45g) dried cranberries, chopped coarsely
- 1/3 cup (45g) shelled pistachios, chopped coarsely
- 1 kilogram frozen ready-to-roast turkey breast, thawed
- 2 tablespoon olive oil
- 6 fresh thyme sprigs
- 1 cup (250ml) salt-reduced chicken stock
- 2 tablespoon brandy
- pistachios, for serving
Method
- 1Preheat oven to 180°C (160°C fan-forced).
- 2Squeeze spinach to remove excess liquid; place in bowl. Stir in cranberries and pistachios; season with salt and freshly ground pepper.
- 3Rinse turkey; pat with absorbent paper. Place on a sheet of baking paper large enough to enclose turkey. Slice breast in half lengthways, without cutting right through; open out flat.
- 4Spoon stuffing over one cut-side of the breast, fold other side over to enclose. Brush turkey with oil, season with salt and freshly ground pepper; sprinkle with thyme.
- 5Wrap paper around the turkey; secure with kitchen string. Place turkey onto large oven tray; roast for 40 minutes.
- 6Remove string; peel back paper. Brush surface of turkey with some of the cooking juices. Roast, uncovered, for about 10 minutes or until golden. Stand turkey, covered, for 10 minutes.
- 7Combine stock and brandy in saucepan. Simmer, uncovered, until reduced by half.
- 8Slice the turkey and serve drizzled with the sauce.
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