Name: Rolled stuffed turkey breast with port and plum compote
Cook time: 100 min
Total time: 100 min
Yield: 8
Ingredients: 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

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

Serves 8

Cook

1H 40M

This recipe first appeared in Food magazine.

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Ingredients

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

Method

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.

Women's Weekly Food

Ingredients

Method

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