If you don't fancy negotiating a whole bird this Christmas, this fantastic roast Turkey breast recipe could be the perfect solution. Served with a cranberry glaze and wild rice stuffing,
Ingredients
ROAST TURKEY BREAST
1 Turkey breast
butter
6 tbsp of cranberry jelly, or jam
50g of soft brown sugar
1 tsp mixed spice
100ml of cider vinegar
50ml of port(or any brandy)
100g of cranberries, fresh or frozen
salt
pepper
WILD RICE STUFFING
500g of wild rice
650ml of water
4 tbsp of butter
1 large onion, peeled and finely diced
2 celery sticks, diced
150g of mushrooms, diced
2 garlic cloves,
1/2 tsp salt
1/2 tsp black pepper
2 tbsp of chopped parsley,
125g of dried cranberries
125g of chopped walnuts, or pecans
Method
1. To begin, cook the wild rice for the stuffing. Bring 650ml salted water to the boil in a pan, add the rice and simmer covered for about 45–60 minutes, or until the rice is cooked and tender. Drain and set aside until needed
2. Preheat the oven to 180°C.
3. Liberally rub butter all over the turkey breast and place it in a roasting tray. Season to taste with salt and pepper. Mix the remaining ingredients together, except the fresh or frozen cranberries, and spoon the mixture over the turkey. Cover loosely with foil and cook for 1 hour
4. Meanwhile, make the stuffing. Fry the onion and celery in the butter until they are soft and translucent. Add the mushrooms, garlic, celery salt, black pepper and parsley and fry for a further 5–6 minutes
5. Add the cranberries and nuts to the vegetable mixture, mix well and then tip all of the ingredients into the cooked wild rice. Mix well and spoon into a well-buttered oven dish. Bake alongside the turkey for 30–45 minutes
6. 15 minutes before the end of the turkey cooking time, remove the foil from the tray and add the fresh or frozen cranberries to the turkey, giving a good baste with the cooking juices,
Remove from the oven and allow to rest for 10 minutes before carving and serving with the cooking juices, wild rice stuffing, potatoes and seasonal vegetables.
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