Rolled Turkey Breast with Cranberry Stuffing

Name: Rolled Turkey Breast with Cranberry Stuffing
Yield: 10
Ingredients: 100.0g Butter, softened; 300.0g Brown onions, chopped; 200.0g Pancetta, chopped; 220.0g Sourdough, torn into 1 cm pieces; 2.0x Garlic cloves, minced; 10.0g Sage leaves, chopped; 250.0g Dried cranberries; 100.0g Pistachios, shelled, chopped; 2.0x Eggs, lightly beaten; 20.0g KNORR Chicken Booster Gluten Free 2.4kg; 2.0x Double turkey breast, skin on, bones removed; 100.0g KNORR Golden Roast Gravy Gluten Free 1.8kg

Rolled Turkey Breast with Cranberry Stuffing – Recipe

Roast turkey is one of those iconic dishes synonymous with Christmas, but sometimes can be difficult to prepare when using the whole bird. This rolled turkey breast is a great alternative that is tender, full of flavour and simple to prepare.

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What you need

Butter, softened 100.0 g
Brown onions, chopped 300.0 g
Pancetta, chopped 200.0 g
Sourdough, torn into 1 cm pieces 220.0 g
Garlic cloves, minced 2.0 x
Sage leaves, chopped 10.0 g
Dried cranberries 250.0 g
Pistachios, shelled, chopped 100.0 g
Eggs, lightly beaten 2.0 x
KNORR Chicken Booster Gluten Free 2.4kg 20.0 g
KNORR Chicken Booster Gluten Free 2.4kg
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Unilever Food Solutions

Bidfood

Trents

Service Foods

Free Sample
Double turkey breast, skin on, bones removed 2.0 x
KNORR Golden Roast Gravy Gluten Free 1.8kg 100.0 g
KNORR Golden Roast Gravy Gluten Free 1.8kg
Order Now

x

Buy Now

Unilever Food Solutions

Bidfood

Gilmours

Trents

Service Foods

Free Sample

Poultry

Other European

Casual Dining

Aged Care

Local Favourites

Main Meals

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Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Cranberry Stuffing
- Combine the butter, onions, pancetta, sourdough, garlic, sage, cranberries, pistachios, and eggs in a large bowl.
- Add KNORR Chicken Booster to 100 ml warm water and whisk to combine. Add to the stuffing ingredients and mix well.
Rolled Turkey
- Cut the turkey breast in half to make two separate breasts. Flatten each breast evenly between baking paper, using a rolling pin or meat mallet.
- Place the flattened breast down. Divide the stuffing between each breast and spread evenly to cover. Reserve any leftover stuffing.
- Roll up each breast tightly and secure with kitchen string at 4 cm intervals.
- Place prepared turkey onto a lined baking tray and roast in the oven at 190°C for 80 minutes.
- Add reserved stuffing to the tray and continue to cook for a further 10 minutes or until the turkey is cooked through and juice runs clear.
Gravy
- Heat 1 L water in a saucepan, then add KNORR Golden Roast Gravy.
- Bring to a boil while whisking. Then reduce heat to simmer until thickened and smooth. Keep warm.
To Serve
- Portion out the cooked turkey breast onto serving plates. Serve with the prepared gravy and steamed greens on the side.