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Recipe: Stuffed and Roasted Turkey Breast (or Pork Loin)

Recently I did an amazing Christmas cooking class with Barb La Ganza from Barbette’s Feast. I learnt so much and had such a fun time as well. Far from being stressed or worried about our Christmas Day spread, now I can’t wait to cook up a storm! One of the dishes that Barb demonstrated was a sensational stuffed Turkey Breast. The stuffing is delicious and looks really impressive when carved. This recipe would work equally well with a Pork Loin (serves 10).

Ingredients:

  • Whole Turkey Breast OR Pork Loin
  • 70g dried cranberries
  • 50g shelled pistachios
  • 6 slices day old bread
  • 1 clove garlic
  • 1 tsp dried Thyme
  • 2 Bay Leaves
  • 1 tsp Cinnamon
  • 1 tsp All Spice
  • 2 eggs
  • Olive oil
  • 40g butter, melted

Method:

  • Preheat oven to 190 degrees.
  • Tear bread up into small pieces and put in oven proof dish lined with baking paper along with herbs, spices and thinly sliced garlic. Drizzle with olive oil.
  • Bake for 30 minutes, stirring every 10 minutes. When done, transfer to a bowl and allow to cool.
  • Add lightly beaten eggs, cranberries, pistachios and melted butter, mix through and set aside.
  • Lie turkey breast on board with skin side down. Cut in half horizontally from tenderlion side.
  • Place the stuffing in the middle, roll up and tie with string.
  • Bake at 200 degrees for 1 hour.
  • When done, remove from oven and baste with pan juices.
  • Cover with foil and leave to rest for at least 15 minutes.
  • Slice in to 1cm – 1.5cm thick slices.

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