TURKEY WITH APRICOT & HAZELNUT STUFFING

SERVES 6 PREP + COOK 1 HOUR 15 MINS + STANDING

◆ 125g baby spinach

◆ 1/3 cup dried apricots or cherries, chopped coarsely

◆ 1/3 cup roasted hazelnuts, chopped coarsely

◆ 1 cup fresh breadcrumbs

◆ 1kg turkey breast fillet

◆ 2 tbsp extra-virgin olive oil

◆ 6 thyme sprigs, chopped coarsely, plus extra to serve

◆ 2 tbsp brandy

◆ 1 cup salt-reduced chicken stock

◆ roast potatoes, steamed asparagus, to serve

1 Preheat oven to 180°C.

2 Place spinach in a heatproof bowl, pour over boiling water, stand 1 min. Drain, cool under running water. Squeeze small handfuls of spinach to remove excess liquid, chop roughly and place in a medium bowl. Stir in apricots, hazelnuts and breadcrumbs, season.

3 Place turkey breast on a sheet of baking paper large enough to enclose turkey. Slice breast in half horizontally, without cutting all the way through, open out flat.

4 Spoon stuffing over one cut side of the breast, fold the other side over stuffing to enclose. Brush turkey with oil, season, top with chopped thyme. Secure at intervals with kitchen string.

5 Place turkey in a large shallow roasting pan, roast 45 mins.

6 Remove string using kitchen scissors. Cover turkey loosely with foil, stand 10 mins.

7 Bring brandy to the boil in a medium saucepan, boil 1 min. Add stock and any juices from turkey pan, boil until reduced by half. Serve sliced turkey with brandy sauce, topped with extra thyme. Accompany with vegetables.