Roast turkey breast with cranberry and pistachio stuffing
Roast turkey breast with cranberry and pistachio stuffing
INGREDIENTS
250g packet frozen chopped spinach, thawed
1/3 cup (45g) dried cranberries,
chopped coarsely
1/3 cup (45g) shelled pistachios,
chopped coarsely
1kg frozen ready-to-roast turkey
breast, thawed
2 tablespoons olive oil
6 fresh thyme sprigs
1 cup (250ml) salt-reduced chicken stock
2 tablespoons brandy
pistachios, for serving, extra
METHOD
Preheat oven to 180°C (160°C fan-forced).
Squeeze spinach to remove excess liquid; place in bowl. Stir in cranberries and pistachios; season with salt and freshly ground pepper.
Rinse turkey; pat with absorbent paper. Place on a sheet of baking paper large enough to enclose turkey. Slice breast in half lengthways, without cutting right through; open out flat.
Spoon stuffing over one cut-side of the breast, fold other side over stuffing to enclose. Brush turkey with oil, season with salt and freshly ground pepper; sprinkle with thyme.
Wrap paper around the turkey; secure with kitchen string. Place turkey onto large oven tray; roast for 40 minutes.
Remove string; peel back paper. Brush surface of turkey with some of the cooking juices. Roast, uncovered, for about 10 minutes or until golden. Stand turkey, covered, for 10 minutes.
Combine stock and brandy in saucepan. Simmer, uncovered, until reduced by half.
Slice the turkey; serve drizzled with the sauce.
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