×
Donal Skehan
Roast Rolled Turkey Breast with Cranberry & Sage Stuffing | DonalSkehan.com, An easy-carve Christmas day option with plenty of next day leftovers!
  • christmas

Roast Rolled Turkey Breast with Cranberry & Sage Stuffing

December 22

For an easier to carve option this Christmas day, try this rolled turkey breast, which is stuffed with a sweet and aromatic stuffing. I love the combination of maple & orange spiked with the cranberries, but you can easily adapt this with your own favourite flavours.

 

  • serves Serves 8
  • time 180 mins

Method

  1. 1. To make the stuffing, heat a frying pan over a medium heat and melt the butter. Add in the onion and fry gently for 6 minutes until completely softened. Place the rest of the stuffing ingredients in a mixing bowl and add the cooked onion. Season with sea salt and ground black pepper and mix until completely combined. Set aside.
  2. 2. Preheat the oven to 200°C/400°F/Gas mark 6. Butterfly the turkey breast or ask your butcher to do it for you. Lay it flat on a chopping board and cover with cling film then using a rolling pin bash it out a little so that the thickness of the meat is even all over. Pile on the stuffing down the centre and then carefully, tightly roll it up and then using kitchen string tie it in 2.5cm intervals.
  3. 3. Place the stuffed and tied breast in a roasting tin. Rub all over with softened butter and season with sea salt and ground black pepper. Cover with tin foil and roast the turkey breast in the middle shelf of the oven for 2 hours ( I follow the 40 minutes per kg rule of thumb).
  4. 4. Whisk together the orange juice and maple syrup and pour a little over the bird every now and then to baste. Check that it’s cooked by inserting a metal skewer to the centre to see that the skewer is very hot and the juices run clear when removed. Save half the mix to add to the gravy.
  5. 5. Place the turkey on a chopping board with deep grooves and cover with tin foil. Place the roasting tin over a medium heat and whisk in the white wine to deglaze the tin, scraping the bottom with a wooden spoon. Add in the chicken stock and reduce by half. If you want a thicker sauce, add three tablespoons of the gravy liquid to a small bowl and whisk together with 1 tablespoon of plain flour. When you have a smooth mixture whisk this back into the gravy and bubble away until it reduces the desired thickness. Season with sea salt and ground black pepper.
  6. 6. Strain into a small saucepan and whisk in the remaining maple syrup mixture. Bring to a steady simmer until it reduces a little. Slice up the turkey and serve with the warm gravy and the Christmas sides of your choice.

Ingredients

For the turkey:

6 lbs turkey breast, skin on

1/2 stick of softened butter

Juice of 1 orange

5 tbsp maple syrup

Sea salt and ground black pepper

For the stuffing:

1 stick of butter

1 onion, finely chopped

2 tbsp chopped fresh Italian parsley

1 tbsp chopped fresh sage leave

2 cups of breadcrumbs

3/4 cup dried cranberries, finely chopped

Sea salt and pepper

For the gravy:

1 cup of white wine

1 cup of chicken stock

1 tbsp plain flour (optional)

For the turkey:

3kg turkey breast, skin on

50g softened butter

Juice of 1 orange

5 tbsp maple syrup

Sea salt and ground black pepper

For the stuffing:

100g butter

1 onion, finely chopped

2 tbsp chopped fresh Italian parsley

1 tbsp chopped fresh sage leave

200g breadcrumbs

100g dried cranberries, finely chopped

Sea salt and pepper

For the gravy:

250ml white wine

250ml chicken stock

1 tbsp plain flour (optional)

 

You'll Need

Frying pan

Mixing bowl

Roasting tin

Chopping board

Rolling pin

Small saucepan

 

If you liked this

You may also like

Chilli & Lemongrass Turkey Curry with Perfect Rice | DonalSkehan.com, A delicious, aromatic curry which can be adapted with chicken, prawns or whatever you fancy!
  • christmas
  • →

Chilli & Lemongrass Turkey Curry with Perfect Rice

January 04

A simple recipe I picked up in Vietnam. With a few aromatic ingredients you can transform your leftover turkey for an altogether different festive supper.
Jewelled Pot Roast Moroccan Turkey Breast | DonalSkehan.com, A new twist on an old Christmas classic.
  • christmas
  • →

Jewelled Pot Roast Moroccan Turkey Breast

December 19

Not the traditional roast bird for the big day but the perfect recipe for those of you who would prefer to break from tradition. Subtly spiced with a ras el hanout butter and stuffed with a bejeweled stuffing, this turkey breast is rolled for easy serving. The only tricky part with a rolled turkey breast is the butterflying process, but most butchers will do this for you if you ask.
Leftover Turkey and Squash Thai Green Curry | DonalSkehan.com, For when you have had enough of turkey sambos!
  • main-meals
  • →

Leftover Turkey and Squash Thai Green Curry

December 24

This recipe is a total winner in my books. It’s full of fantastic colour and flavour. You can adapt it quite easily by replacing the turkey with ham or fish or prawns.