ROLLED TURKEY BREAST WITH NEC­TARINE AND PE­CAN STUFF­ING

Super Food Ideas - - CHRISTMAS MAINS -

SERVES 12 PREP 30 MIN­UTES (PLUS COOL­ING) COOK 1 HOUR 30 MIN­UTES

YOU’LL NEED UNWAXED KITCHEN STRING

2 ta­ble­spoons ex­tra vir­gin olive oil 2 red onions, finely chopped 4 gar­lic cloves, crushed 4 cups fresh bread­crumbs 2 eggs, lightly beaten 2 ta­ble­spoons chopped fresh rose­mary 1 ta­ble­spoon whole­grain mus­tard 2 yel­low nec­tarines, stones re­moved, diced into 1cm pieces ½ cup pecans, toasted, roughly chopped 2 x 1.5kg fresh sin­gle turkey breasts with skin 1 cup gin­ger mar­malade Roast veg­eta­bles and gravy, to serve

1 Heat oil in a large fry­ing pan over medium-high heat. Cook onion, stir­ring, for 5 min­utes or un­til soft­ened. Add gar­lic. Cook for 1 minute or un­til fra­grant. Trans­fer to a bowl. Set aside to cool com­pletely. Add bread­crumbs, egg, rose­mary and mus­tard. Mix well to com­bine. Stir in nec­tarine and pe­can. Sea­son with salt and pep­per. 2 Us­ing a sharp knife, cut 1 turkey breast along 1 side (do not cut all the way through). Open up turkey to lay flat, skin-side down (see notes). Cover turkey with plas­tic wrap. Us­ing a meat mal­let or rolling pin, flat­ten un­til 1cm thick. Re­move plas­tic wrap. Top with half of the stuff­ing, press­ing evenly to flat­ten. Roll up turkey, from 1 short end, to form a log. Tie with kitchen string at 4cm in­ter­vals to se­cure. Place on a large bak­ing pa­per-lined bak­ing tray. Re­peat process with re­main­ing turkey breast and stuff­ing. 3 Pre­heat oven to 180°C/160°C fan-forced. Brush turkey with half of the mar­malade. Bake for 30 min­utes. Brush with re­main­ing mar­malade. Bake for a fur­ther 45 min­utes to 1 hour, bast­ing with pan juices, un­til turkey is cooked through. Rest, cov­ered, for 15 min­utes. Slice turkey. Serve with roast veg­eta­bles and gravy. NU­TRI­TION: (per serve) 3882kj; 31.7g fat; 7.5g sat fat; 69.1g pro­tein; 85.9g carbs; 12.1g fi­bre; 170mg chol; 1117mg sodium.

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