Turkey with Apricot & Hazelnut Stuffing

SERVES 6

PREPARATION & COOKING 1 HOUR, 15 MINUTES (PLUS STANDING)

125g baby spinach 1 / cup dried apricots or 3 cherries, coarsely chopped 1 / cup roasted hazelnuts, 3 coarsely chopped

1 cup fresh breadcrumbs 1kg turkey breast fillet 2 tablespoons olive oil

6 thyme sprigs, coarsely

chopped, plus extra to serve 2 tablespoons 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, then pour over boiling water; stand for 1 minute. Drain; cool under running water. Squeeze spinach to remove excess liquid; chop roughly and place in a medium bowl. Stir in apricots, hazelnuts and breadcrumbs. Season.

3. Place turkey on a sheet of baking paper large enough to enclose turkey. Slice breast in half horizontally, without cutting all the way through, then 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 and top with chopped thyme. Secure at intervals with kitchen string.

5. Place turkey in a large, shallow roasting pan and cook for 45 minutes.

6. Remove string using kitchen scissors. Cover turkey loosely with foil, standing for 10 minutes.

7. Bring brandy to the boil in a medium saucepan; boil for 1 minute. 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.