THE DAIRY KITCHEN Turkey Breast with Feta and Craisin Stuffing
By THE DAIRY KITCHEN
Preparation 25 MINS
Cooking 40 MINS
Get set for a Christmas feast with this stunning stuffed turkey breast, the feta and craisin stuffing takes it to the next level.
Ingredients1 slice fresh bread
1/4 cup flat leaf parsley leaves, chopped
1/4 cup fresh mint leaves, chopped
1 tablespoon rosemary leaves, chopped
125g feta cheese, crumbled
1/4 cup craisins
2 tablespoons pine nuts, lightly toasted
2 teaspoons finely grated orange rind
2 cloves garlic, finely chopped
750g-1kg turkey breast fillet
2 teaspoons olive oil
1 cup red wine
1/2 cup whole cranberry sauce
2 sprigs rosemary, extra
2 strips orange rind
1/4 cup pure cream
- Process bread and herbs in a food processor until fine crumbs form. Remove to a bowl and stir in feta, craisins, pine nuts, orange rind and garlic.
- Cut a deep pocket into the thickest end of the turkey breast. Press feta stuffing evenly into the pocket and secure with a skewer.
- Melt the butter and oil in a large baking dish over a medium heat. Sear each side of the turkey breast until golden, starting with the skin side down. Leave in the dish, skin side up and bake at 190°C for 30-40 minutes until cooked through. Remove to a plate, cover and allow to stand for 10 minutes before slicing.
- Place baking dish over medium heat and deglaze with the red wine, scraping the sediment from the base of the pan. Stir in cranberry sauce, extra rosemary and orange rind. Bring to the boil and simmer for 5 minutes. Remove from heat and stir in cream. Serve with sliced turkey.