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).


  • 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


  • 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.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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