Turkey breast with cherry stuffing

Serves 6–8

Prep time: 15 mins

Cook time: 60 mins + 15 mins resting

80g butter

1 small red onion, finely chopped 4 cloves garlic, finely chopped

90g sourdough bread, processed to

chunky crumbs

¼ cup chopped fresh sage or

marjoram

1 cup (125g) pitted, halved cherries ¼ cup (35g) slivered almonds, toasted 1 egg, lightly beaten

Salt and freshly ground black pepper 1.65 kg approx. boneless turkey

breast, skin on

1 kg chat or small potatoes, skin on 1 tbsp (20ml) extra virgin olive oil

To serve

2 bunches baked Dutch carrots

& 2 bunches broccolini, steamed

Sauce

2 cups (500ml) chicken stock

1 cup (250ml) marsala

300g pitted cherries

1 tbsp soy sauce, or to taste (optional) 1 tbsp cornflour (optional)

1. Heat half the butter in a small frypan over medium heat. Cook onion, stirring occasionally, for 5 minutes until softened. Add garlic and cook, stirring, for another minute or until fragrant.

2. Combine in a large bowl with bread, sage, cherries, almonds, egg and season well. Cool.

3. Pre-heat oven to 190°C (fan-forced). Place the turkey breast, skin-side down, on a board. Cut a pocket in the thickest part of the breast. Season well inside and out. Put the stuffing in the pocket and down the middle of the breast, then roll up firmly, tie with kitchen string at 2cm intervals and place in a large roasting pan skin side up.

4. Meanwhile, boil potatoes whole until soft, approx. 20 minutes.

5. Melt remaining butter and brush half over the turkey. Roast turkey for 20 minutes, then baste with remaining butter.

6. Drain potatoes, place in another baking tray and smash with a potato masher, drizzle with oil and season. Put in oven and continue to roast turkey for another 30 minutes or until it is golden and the juices run clear when you pierce the thickest part with a skewer. Remove, cover loosely with foil and rest for 15 minutes in a warm place. Increase oven temperature to 210ºC, turn potatoes and return to oven.

7. For the sauce: bring all ingredients to the boil over high heat in a small saucepan and reduce by half, approx. 10 minutes. Taste. If not thick enough, melt the cornflour in the soy sauce and whisk in, otherwise just add soy sauce, if desired.

8. Carve the turkey into thick slices and serve with the sauce and vegetables.

Why this dish?

The succulence of turkey and this tart, bright cherry stuffing work beautifully together with the savoury profile and varietal fruits of a lighter-style Grenache.