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Roast Turkey Breast with Sausage, Apple and Cranberry Stuffing

ingredients

serves 8
3 pound turkey breast joint
salt and pepper
3 tbsp olive oil
1 - 2 tsp chicken seasoning
1 red eating apple, cored and sliced into rounds
4-5 bay leaf sprigs

STUFFING
1/4 cup butter
1 onion, peeled and chopped
1 garlic clove, peeled and crushed
75 g (3 oz) dried cranberries
2 tbsp chopped flat-leafed parsley
4 Lincolnshire sausages, about 10 ounce, skinned and broken up
1 red eating apple, peeled, cored and chopped

GRAVY
1 tbsp All purpose flour
2 tbsp cranberry jelly
1/2 pint dry cider
1 pint hot chicken stock

method

1. Put three or four wooden skewers in a bowl of water to soak for 30 minutes.

2. Next, make the stuffing. Melt the butter in a pan, add the onion and saute for 5 minutes or until softened. Add the garlic and cook for 1 minute. Tip into a bowl and allow to cool slightly, then add the cranberries, parsley, sausage meat and apple. Season well with salt and pepper and mix to combine.

3. Put the turkey joint on a board, skin-side down. Cut down the middle along the length of the joint, to just over three-quarters of the way through. Season well. Spoon the stuffing inside, then push back together. Secure with string and skewers.

4. Weigh the joint and calculate the cooking time, allowing 20 minutes per 1 pound, plus 20 minutes. Put the joint into a roasting tin, skin-side up, drizzle with the olive oil and sprinkle with chicken seasoning. Cover with foil and roast at 200°C (180°C fan oven).

5. About 30 minutes before the end of the cooking time, remove the foil and push the apple slices and bay leaf sprigs under the string. Roast, uncovered, for the final 30 minutes or until cooked through - the juices should run clear when the meat is pierced in the thickest part with a skewer.

6. Lift the meat on to a warmed plate, cover with foil and leave to rest in a warm place while you prepare the gravy. Drain off all but 1 tbsp fat from the roasting tin. Sprinkle in the flour, stir and put the roasting tin on the hob over a medium heat. Cook for 1 minute, scraping up the sediment from the base of the tin. Stir in the cranberry jelly and cider, bring to the boil and bubble until the liquid has reduced by half. Add the hot stock and cook for about 5 minutes until slightly thickened.

7. Remove the skewers from the turkey, then carve the meat and stuffing into slices. Serve with the gravy, green beans and sweet potatoes.

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