Jewel Stuffed Turkey Breast

Name: Jewel Stuffed Turkey Breast
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 6 serving(s)
Ingredients: 1 x turkey breast (about 1.6kg), skin-on; 2 pork and apple sausages, skins removed; 1 onion, peeled, halved and coarsely grated; 25 g blanched almonds, roughly chopped; 3 tbsp. bread sauce; 50 g golden sultanas; 50 g dried cranberries; Small bunch parsley, chopped, plus extra for garnish; 25 g salted butter, softened; 150 mL dry white wine; 2 tbsp. pomegranate seeds

Our super simple, flavour packed stuffing is made with pork and apple sausagemeat and bread sauce for gentle nutmeg spice and to keep the meat juicy and moist whilst roasting.

By The GH Kitchen TeamPublished: 28 September 2021

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This turkey choice is a more budget friendly option for the Christmas table!

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Yields:

6 serving(s)

Prep Time:

15 mins

Cook Time:

1 hr 10 mins

Total Time:

1 hr 25 mins

Cal/Serv:

489

Ingredients

1 x turkey breast (about 1.6kg), skin-on
2 pork and apple sausages, skins removed
1 onion, peeled, halved and coarsely grated
25 g blanched almonds, roughly chopped
3 Tbsp. bread sauce
50 g golden sultanas
50 g dried cranberries
Small bunch parsley, chopped, plus extra for garnish
25 g salted butter, softened
150 ml dry white wine
2 Tbsp. pomegranate seeds

Directions

1. Step 1Remove the turkey breast from the fridge and bring to room temperature.
2. Step 2Heat the oven to 200C (180C fan) mark 6. Heat a saucepan to medium, add the sausage meat, grated onion and almonds and fry for 7-8min until just cooked through, stirring to break up the meat. Stir through the bread sauce, dried fruits, parsley and season well. Tip on to a plate and spread over a plate and put in the fridge to cool.
3. Step 3Set the turkey breast on a large chopping board, cut 2/3’s of the way into the breast making sure not to cut in to the skin. Fill with the cooled stuffing mixture, roll up and tie with string to secure. Rub with butter and transfer to a shallow baking dish.
4. Step 4Cook for 25min then pour the wine around the turkey and return to the oven. Continue cooking for 30min, or until, when skewered, the juices run clear, basting with the juices half way through. Cover with foil if the skin begins to colour too much. Once cooked, remove from the oven and allow to rest for 15min before carving. Whilst the turkey is resting make the gravy.

Get Ahead:

Prepare the turkey until the end of step 3 up to 1 day before, keep covered and chilled. Allow it to come to room temperature before continuing with step 4.