- 30 gram butter
- 7 shallots, (175g), chopped finely
- 4 clove garlic, chopped finely
- 1/2 cup coarsely chopped fresh marjoram
- 2 cup (330g) cooked brown rice
- 1 cup (150g) fresh cherries, seeded, quartered
- 1/4 cup (35g) dried cherries
- 1/2 cup (80g) almond kernels, roasted, chopped coarsely
- 2 eggs
- 3 kilogram turkey breasts
- 1 tablespoon plain (all-purpose) flour
- 1/3 cup (80ml) tawny port
- 3/4 cup (180ml) dry white wine
- 1 cup (250ml) chicken stock
- 2 1/2 cup (375g) fresh cherries, seeded, quartered
- 1Preheat oven to 200°C.
- 2Make cherry and almond stuffing: Melt butter in small frying pan; cook shallot and garlic until browned lightly. Combine with remaining ingredients in a large bowl; season.
- 3To butterfly turkey, place breasts, skin-side down, on a chopping board; starting from centre of breasts, split one breast in half horizontally, stopping about 1cm from the end, open out flap. Repeat on the other side; you should now have one long piece. Use hands to flatten the turkey meat.
- 4Place cherry and almond stuffing at one end of turkey; roll up tightly from short side. Use kitchen string to secure at 2.5cm (1-inch) intervals along roll. Brush with butter; season. Place turkey in a flameproof dish with enough water to barely cover the base of dish. Roast for 1½ hours or until cooked through. Add more water to dish as necessary during cooking to prevent juices burning. To test if turkey is cooked, insert a skewer into the thickest part of the roll; remove skewer and press the flesh. Juices should run clear. Cover roll with foil; stand 20 minutes.
- 5Meanwhile, pour pan juices into a medium jug; skim fat, then return 1 tablespoon of fat to baking dish. Place dish over medium heat; stir in flour, cook, stirring, until well browned. Add port; bring to the boil. Add wine, stock and reserved pan juices; stir until gravy boils and thickens. Add cherries; simmer, uncovered, for 2 minutes or until softened. Season to taste.
- 6Serve sliced turkey with gravy.
Order turkey breasts from your butcher and ask him to bone and butterfly them for you. Dried cherries are available from specialty food stores. If unavailable, use dried cranberries. To make shallots easier to peel, pour boiling water over shallots in a heatproof bowl; stand 1 minute. Skins will slip off easily. You need to cook 2/3 cup brown rice for this recipe.
The Latest from Australian Women's Weekly Food
- Classic lamingtonsJan 25, 2020
- Lamington popsJan 25, 2020
- Beet and black bean burgerJan 23, 2020
- Sticky wing with sesame saltJan 23, 2020
- Salmon and potato salad with mustardy dressingJan 23, 2020
- How to bake basic damper while campingJan 23, 2020
- Korean-style barbecued chicken riceJan 23, 2020
- "Eat your greens" chicken saladJan 23, 2020
- Sticky pork with sweet and sour saladJan 23, 2020
- Broccoli and paneer saag curryJan 23, 2020
- Roast pumpkin dip with spiced chickpeasJan 23, 2020
- Szechuan-style chilli eggplantJan 23, 2020
- Paper cup popsiclesJan 23, 2020
- Green minestrone with pestoJan 23, 2020