Thanksgiving at home

HARVEST HOLIDAY FEAST TO SHARE APPLES & PEARS WITH A SAVOURY TWIST EASY PRESERVES EVERYONE WILL

cook thecover STUFFED TURKEY BREAST

STUFFED TURKEY BREAST

MAKES 6 TO 8 SERVINGS

HANDS-ON TIME 45 MINUTES

TOTAL TIME 2½ HOURS

Stuffing

½ cup milk

½ cup cubed day-old bread

225 g bacon

1 cup finely chopped Spanish onion

1 cup chopped kale leaves

1 cup chopped spinach

450 g ground chicken

½ cup chopped dried apricots

½ cup dried cranberries, chopped

¼ cup chopped fresh parsley

¼ cup chopped fresh chives

2 cloves garlic, chopped

2 tbsp grainy mustard salt and pepper

Turkey

1 boneless skin-on turkey breast (about 2 kg)

5 tbsp salted butter, divided

2 tbsp olive oil

2 Spanish onions, cut into thick slices

1 cup dry white wine

2 cups sodium-reduced chicken broth

1 fresh sage leaf salt and pepper

Stuffing In large bowl, combine milk and bread; let stand until bread is softened, about 5 minutes. In large skillet, cook bacon over medium heat, stirring occasionally, until crisp, about 6 minutes. Transfer to paper towel-lined plate; let cool slightly. Chop bacon and add to bread mixture.

Remove all but 2 tsp bacon fat from skillet. Cook onion over medium heat until tender, about 5 minutes. Add kale and spinach; cook, stirring often, until softened, about 2 minutes. Drain well; add to bowl. Mix in chicken, apricots, cranberries, parsley, chives, garlic and mustard. Season with salt and pepper.

Turkey On cutting board, place turkey breast between two pieces of plastic wrap. With mallet or heavy skillet, flatten to even thickness. Season with salt and pepper. Discard plastic wrap.

On double layer of plastic wrap, arrange six 18-inch lengths of kitchen string, 2 inches apart and parallel to each other. Place one 24-inch length of string in centre, perpendicular to other strings. Place turkey on strings. Spoon stuffing down centre of turkey breast; using plastic wrap, fold turkey breast over to enclose stuffing. Tie up kitchen strings to secure roll; discard plastic wrap.

Preheat oven to 350°F. In large skillet, heat 4 tbsp of the butter and the oil over medium-high heat (refrigerate remaining butter). Place stuffed turkey breast in skillet; turn occasionally to brown all over. Transfer to large plate. In same skillet, cook onion slices for 1 minute, stirring; stir in wine. Cook until liquid is reduced by half; pour into roasting pan or baking dish. Stir in broth. Place turkey in roasting pan; roast in centre of oven until instant-read thermometer inserted in centre of stuffing reaches 165°F, about 1½ hours. Transfer turkey to cutting board; tent loosely with foil. Let stand for 10 minutes. Remove strings; slice turkey breast.

Meanwhile, pour cooking juices into saucepan; bring to boil. Reduce heat to medium. Add sage leaf; cook for 10 minutes. Remove from heat; discard sage leaf. Cut reserved butter into small cubes; stir into cooking juices. Season with salt and pepper. Serve turkey breast with cooking juices.

PER EACH OF 8 SERVINGS about 600 cal, 78 g pro, 21 g total fat (9 g sat. fat), 25 g carb (3 g dietary fibre, 18 g sugar), 240 mg chol, 675 mg sodium, 3 mg iron.