Rolled stuffed turkey breast with port and plum compote

Want to enjoy turkey this festive season but don't want to commit to a whole bird? This rolled stuffed turkey breast recipe is the perfect option for Christmas lunch or dinner

  • 1 hr 40 mins cooking
  • Serves 8
  • Print
This recipe first appeared in Food magazine.
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  • 1.5 kilogram Tegel Turkey Breast Roast with Cranberry Stuffing
  • spray oil
Port and plum compote
  • 4 dark plums, stones removed and chopped into eighths
  • 1 small red onion, peeled and diced
  • 1/2 teaspoon grated fresh ginger
  • 1 teaspoon orange zest
  • 3 to 4 whole cloves, or a pinch of ground cloves
  • 1 cup spicy plum sauce
  • 1/4 cup port or red wine


  • 1
    Preheat the oven to 180°C. Remove the Tegel Turkey Breast Roast with Cranberry Stuffing from the outer plastic wrap, but leave in the cooking net. Place the turkey roll in a baking paper-lined small roasting dish and spray with a little of the oil.
  • 2
    Cook the breast for 1½ hours in the preheated oven and test it with a skewer to ensure juices run clear. Remove the turkey from the oven, then cover it and leave the breast to rest for 8-10 minutes before slicing it.
  • 3
    To make the compote, combine all the ingredients and simmer them for 15 minutes until the mixture is saucy and glossy. Serve the turkey roll sliced with the compote.