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Roast turkey breast with apricot, gammon and pistachio stuffing 


Serves: 8-10
timePrep time: 45 mins
timeTotal time:
Roast turkey breast with apricot, gammon and pistachio stuffing 
Recipe photograph by Martin Poole

Roast turkey breast with apricot, gammon and pistachio stuffing 


Serves: 8-10
timePrep time: 45 mins
timeTotal time:

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Nutritional information (per serving)
Calories
500Kcal
Fat
19gr
Saturates
7gr
Carbs
14gr
Sugars
8gr
Fibre
3gr
Protein
62gr
Salt
1.4gr

Lucas Hollweg

Lucas Hollweg

Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.

See more of Lucas Hollweg’s recipes
Lucas Hollweg

Lucas Hollweg

Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.

See more of Lucas Hollweg’s recipes

Ingredients

  • 1 x 1.7kg boneless turkey breast, at room temperature 
  • 1 onion, roughly chopped 
  • 1 carrot, roughly chopped 
  • 1 stick celery, roughly chopped 
  • 2 bay leaves 
  • 2 tbsp goose fat or soft butter 
  • 200ml dry white wine 
  • 500ml chicken stock 
For the stuffing
  • 1 x smoked rindless gammon steak, about 150g (from a pack of 2)
  • 1 tbsp flavourless oil, eg sunflower
  • 25g butter 
  • 1 medium red onion, finely chopped
  • 2 celery sticks, finely chopped 
  • 2 garlic cloves, crushed 
  • 4 good-quality pork sausages, skins removed 
  • 75g dried apricots, very finely chopped 
  • finely grated zest of 1 lemon 
  • 1 x 28g pack flat-leaf parsley, leaves chopped 
  • 6 sage leaves, roughly chopped 
  • ¼ whole nutmeg, grated 
  • 50g pistachio kernels, finely chopped 
  • 50g white breadcrumbs 
  • 1 medium egg, beaten

Step by step

Get ahead
Prepare to the end of step 4 the day before; cover and chill. Bring to room temperature before roasting.
  1. Start with the stuffing. Cut the gammon steak into 1cm cubes and fry them in the oil in a frying pan, stirring occasionally, for about 5 minutes until cooked. Remove to a large mixing bowl. Add the butter, onion, celery and garlic, plus a pinch of salt, to the pan and cook over a gentle heat, stirring often, for about 10 minutes, until soft but not brown. Add to the bowl; cool. Preheat the oven to 220°C, fan 200°C, gas 7.
  2. Add the remaining stuffing ingredients to the bowl with a generous grinding of pepper; mix and set aside.
  3. Using your fingers and a small sharp knife, peel the skin from the turkey breast; set aside. Put the breast, skinned-side down, on a work surface covered with clingfilm. Using a sharp knife, with the blade parallel to the board, butterfly the breast by cutting through it horizontally about halfway down the side – stop about 3cm from the other side so the meat is still attached. Open the breast out like a book and cut out any sinew. Using a rolling pin, beat the breast until it is about 1.5cm thick; season.
  4. Spread the stuffing in an even layer over the breast, stopping 2-3cm from the long edge. Roll the breast up into a neat sausage shape from this edge, then stretch the reserved turkey skin over the top to cover the join evenly. Tie every 2cm with butcher's string so it forms a neat shape. Tie lengthways, too, to make sure the stuffing is enclosed.
  5. Put the chopped vegetables and bay leaves in the bottom of a large roasting tin and place the joint on top, skin-side up. Season again, then rub the top evenly with goose fat or butter. Cook for 20 minutes, then pour in the wine. Reduce the oven temperature to 180°C, fan 160°C, gas 4. Cook for another 60-70 minutes, covering with foil for the last 30 minutes if it is browning too quickly. Baste regularly with the juices in the pan.
  6. When the time is up, check that the juices run clear when a skewer is inserted into the centre; remove the joint from the tin, cover with foil and rest for 15 minutes.
  7. Put the roasting tin on the hob and add the chicken stock. Bubble for 7-8 minutes until it reduces a little; season. Pour in any resting juices and strain into a jug. Carve the turkey breast into slices and serve with the gravy.

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