Roast Turkey Breast with a choice of Stuffing

In association with Corries & Broighter Gold Rapeseed oil

Serves 3-4


1 Turkey Breast from Corries


50g/2oz cream cheese

1 carrot – grated

1 parsnip – grated

55g/2oz white breadcrumbs

1 inch root ginger – finely chopped

Rind of half an orange

1 dssp coriander seeds – crushed

1 dssp parsley – chopped

1 turkey breast 3-4lb/1.5kg approximately

To Baste

2 dssp of Broighter Gold rapeseed oil

Cous-cous stuffing

300 gms (12 oz) cous cous

570 mls (1 pt) chicken stock

100 gms(4oz) pomegranate seeds

2 tsp Rapeseed oil

100 gms(4oz) shredded apricots

100 gms(4oz) sultanas

50gms(2oz) pistachio nuts

1 lemon roasted


Make the stuffing by mixing together the softened cream, cheese, grated carrot, parsnip, breadcrumbs, chopped ginger, orange rind, crushed coriander seeds and parsley. The combination of grated carrot and parsnip gives this stuffing a better colour, as carrot can be quite intense in colour when cooked. Mix well until the stuffing blends together

To make cous-cous stuffing

Add the hot stock to the cous cous and infuse for 10 mins and our over the rapeseed oil, pomegranate, apricots, sultanas, pistachio nuts and roast in over for 15 mins before using to stuff the turkey breast

To stuff the turkey breast, loosen the skin gently from the turkey but keep it intact around the edges. Pack the stuffing down well under the skin. Bring the skin back into position. Secure carefully with skewers and transfer to a full lined dish then pour oil over the cleaned skin. To give the turkey a golden glaze, brush with orange juice and brown sugar bubbled together until thick and syrupy.

Cook in the oven at gas mark 5/190°C/375°Ffor half an hour, then reduce temperature to gas mark 3/160°C/325°F for approximately 1½

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