Turkey Breast with Cranberry & Pistachio Stuffing

SERVES 6 PREPARATION & COOKING 1 HOUR, 30 MINUTES (PLUS STANDING)

125g baby spinach 1 / cup dried cranberries, 3 coarsely chopped 1 / cup unsalted pistachios, 3 coarsely chopped 1 cup fresh breadcrumbs

(see tip) 1kg frozen ready-to-roast

turkey breast, thawed 2 tablespoons olive oil 6 fresh thyme sprigs 1 cup salt-reduced chicken

stock 2 tablespoons brandy

1. Preheat oven to 180°C. 2. Place spinach in a heatproof bowl and pour boiling water over. Stand for 1 minute, drain and cool under running water. Squeeze small handfuls of spinach to remove excess liquid. Chop and place in a medium bowl. Stir in cranberries, pistachios and breadcrumbs. Lightly season.

3. Place turkey on a sheet of baking paper large enough

to enclose it. Slice breast in half lengthways, without cutting all the way through. Open out flat.

4. Spoon stuffing over one side of cut breast. Fold other side over to enclose. Brush turkey with oil, season, then top with thyme.

5. Wrap baking paper around turkey and secure with kitchen string. Place turkey on a large oven tray. Roast for 40 minutes.

6. Remove string and peel back paper. Brush surface of turkey with some cooking juices. Roast, uncovered, for a further 10 minutes or until golden. Rest turkey in loose foil for 10 minutes.

7. Combine stock and brandy in a small saucepan. Boil until reduced by about half. Serve sliced turkey with sauce.