Name: Turkey breast with cranberry and pistachio stuffing
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Ingredients: 125 Gram baby spinach, thawed; 1/3 Cup dried cranberries, chopped coarsely; 1/3 Cup unsalted pistachios, coarsely chopped; 1 Cup fresh breadcrumbs (see tip); 1 Kilogram frozen ready-to-roast turkey breast, thawed; 2 Tablespoon olive oil; 6 fresh thyme sprigs; 1 Cup salt-reduced chicken stock; 2 Tablespoon brandy; pistachios, for serving

Turkey breast with cranberry and pistachio stuffing

This turkey breast with cranberry and pistachio stuffing is a delicious way to mix up the way you present your typical Christmas turkey. The stuffing and brandy sauce have a beautiful festive flavour.

Serves 6

Prep

30M

Cook

Total

1H 30M

Ingredients

125 Gram baby spinach, thawed

1/3 Cup dried cranberries, chopped coarsely

1/3 Cup unsalted pistachios, coarsely chopped

1 Cup fresh breadcrumbs (see tip)

1 Kilogram frozen ready-to-roast turkey breast, thawed

2 Tablespoon olive oil

6 fresh thyme sprigs

1 Cup salt-reduced chicken stock

2 Tablespoon brandy

pistachios, for serving

Method

1.Preheat oven to 180°C.

2.Place spinach in a heatproof bowl and pour boiling water over. Stand for 1 minute, drain and cool under running water. Squeeze small handfuls of spinach to remove excess liquid. Chop and place in a medium bowl. Stir in cranberries, pistachios and breadcrumbs. Lightly season.

3.Place turkey on a sheet of baking paper large enough to enclose it. Slice breast in half lengthways, without cutting all the way through. Open out flat.

4.Spoon stuffing over one side of cut breast. Fold other side over to enclose. Brush turkey with oil, season with salt and freshly ground pepper; sprinkle with thyme.

5.Wrap paper around the turkey; secure with kitchen string. Place turkey onto large oven tray; roast for 40 minutes.

6.Remove string and peel back paper. Brush surface of turkey with some of the cooking juices. Roast, uncovered, for about 10 minutes or until golden. Rest turkey in loose foil for 10 minutes.

7.Combine stock and brandy in a small saucepan. Boil until reduced by about half.

8.Serve sliced turkey with sauce.