Date Added: 18 Nov 2009
Listed in: Turkey Recipes

Breast of turkey with pine nut stuffng Ingredients

. approx 20 - 25 rashers streaky bacon
. 1 to 2kg butteried turkey breast

For the stuffing
. 25g butter
. 1 T olive oil
. 1 large onions, halved and sliced
. 80g pack pancetta cubes or bacon lardons
. 25g pine nuts
. 2 garlic cloves, chopped
. 25g pack sage, leaves only, roughly chopped. zest
2 lemon
. 20g packs at-leaf parsley, roughly chopped
. 50g coarse white breadcrumbs
2 egg, beaten

For the gravy
. 300ml dry white wine
. 300ml chicken stock
. 142ml pot double cream
. handful at-leaf parsley, roughly chopped

Breast of turkey with pine nut stuffng Cooking Instructions

1. First prepare the stuffing. Heat the butter and oil in a large frying pan, then soften the onion without colouring for 10 mins. Tip into a bowl. Add the pancetta or bacon to the pan, fry for 5 mins until golden, then add the pine nuts, garlic, sage and lemon zest. Fry
for 1 min more until fragrant and the pine nuts are starting to brown. Stir in the chopped parsley. Tip into the bowl with the onions, then bind with the crumbs, egg and seasoning.
2. Use 2 sheets of foil crimped together to make a sheet about 50 x 60cm. Leave long pieces of string over the foil like rungs of a ladder, ready to tie the breast together. Arrange the pancetta or bacon in a lattice over the middle of the foil, on top of the string.
3. Open out the butteried breast, skin-side down, and slash each side several times. Trim the sides so that you have a roughly rectangular shape (but be careful not to cut the skin). Lift onto the pancetta, season, then press the stu_ng along the middle of the joint. Pull up the sides at one end, tucking in the short end, then tie the string tightly so that the stuffing is encased. Repeat with all the strings. Wrap up tightly in the foil, then turn the roll over so that the pancetta is on the top.
4. Place the roll in a roasting tin and roast at 190 _C for 40 mins per kg or until a skewer inserted into the middle comes out very hot and the juices run clear. Unwrap for the last 20 mins of cooking, turning once or twice to allow the bacon to brown.
5. For the gravy, heat the tin on the hob, then splash in the wine and any juices. Reduce by half, then add the stock and repeat. Pour in the cream and bubble to a slightly reduced sauce.

Season to taste, then stir in the parsley.

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