ROAST TURKEY BREAST WITH PINE NUT & ROSEMARY STUFFING

Serves 8-10

1 tbsp olive oil

1 medium onion, finely chopped 100g butter, melted

2 cups (160g) fresh breadcrumbs 2 tbsp chopped rosemary,

plus 2 tsp extra

2 tbsp lemon thyme leaves, plus 2 tsp extra ¼ cup roasted pine nuts

Sea salt and cracked black pepper 1.8kg turkey breast fillet, skin on

2 cloves garlic, crushed Roast potatoes and steamed

green beans, to serve

Gravy

½ cup white wine

1 tbsp cornflour

2 tbsp chicken gravy granules 2 cups chicken stock

2 tbsp jellied cranberry sauce,

plus extra to serve

1. Preheat oven to 200°C. Heat oil in a medium non-stick frying pan over a medium heat. Add onion. Cook, stirring, until softened. Transfer to a bowl. Reserve 2 tablespoons of the melted butter.

Add remaining butter, breadcrumbs, herbs and pine nuts to onion. Season well and stir until combined and mixture sticks together.

2. Place turkey breast, skin side down, on a clean surface and open out tenderloin. Cut a deep pocket in thickest part of the flesh. Open out breast. Spread stuffing along centre of breast. Press stuffing down to flatten. Fold breast over stuffing. Tie with 3 pieces of kitchen twine.

3. Place breast in a large roasting pan. Spread garlic over turkey. Spoon reserved butter over the top. Roast for 30 minutes. Spoon over pan juices and sprinkle with extra rosemary and thyme.

Roast for a further 30-40 minutes or until golden and cooked through (when juices run clear when pierced with a skewer).

Allow to stand, covered with foil, whilst preparing gravy.

4. To make gravy, pour turkey pan juices into a medium saucepan on a medium-high heat and bring to the boil. Add wine and boil for 2 minutes. Combine cornflour and gravy granules with ⅓ cup of stock in a large jug until smooth, then stir in remaining stock and jelly until combined. Add to saucepan and bring to the boil. Gently boil, whisking, for about 5 minutes, until jelly has dissolved and gravy has thickened. Season.

5. Thickly slice turkey and serve with roast potatoes, beans and gravy, accompanied by extra cranberry sauce.