Turkey with apri­cot and hazel­nut stu ng


The Australian Women's Weekly - - Main Event -

If you’re en­ter­tain­ing a larger crowd, sim­ply dou­ble the recipe to feed 12.

125g baby spinach

1/3 cup (50g) dried apri­cots, chopped coarsely

1/3 cup (45g) roasted hazel­nuts, chopped coarsely

1 cup (70g) fresh bread­crumbs

1kg frozen ready-to-roast turkey breast, thawed

2 ta­ble­spoons ex­tra vir­gin olive oil 6 fresh thyme sprigs

2 ta­ble­spoons brandy

1 cup (250ml) salt-re­duced chicken stock 1 Pre­heat oven to 180°C (160°C fan-forced). 2 Place spinach in heat­proof bowl; pour over boil­ing wa­ter, stand for 1 minute. Drain; cool un­der run­ning wa­ter. Squeeze small hand­fuls of spinach to re­move ex­cess liq­uid; chop and place in a medium bowl. Stir in apri­cot, hazel­nuts and bread­crumbs; sea­son.

3 Place the turkey breast on sheet of bak­ing pa­per large enough to en­close turkey. Slice breast in half length­ways, with­out cut­ting through; open out flat.

4 Spoon stuff­ing over one cut-side of breast, fold other side over to en­close. Brush with oil, sea­son; top with thyme.

5 Se­cure with kitchen string. Place turkey in a medium shal­low roast­ing pan; roast for 45 min­utes.

6 Re­move string us­ing kitchen scis­sors. Cover turkey loosely with foil; stand for 10 min­utes.

7 Bring brandy to boil in a medium saucepan; boil for 1 minute. Add stock and juices from turkey pan; boil un­til re­duced by half. Serve sliced turkey with the brandy sauce. Not suitable to freeze or mi­crowave.

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