Roast turkey breast with macadamia & cranberry stuffing

SERVES 6 PREP + COOK TIME 1 HOUR 35 MINUTES (+ STANDING)

125g frozen chopped spinach, thawed 1 cup (70g) fresh breadcrumbs

⅓ cup (45g) dried cranberries, chopped coarsely ⅓ cup (45g) unsalted macadamias, chopped 2 teaspoons coarsely chopped fresh thyme 1 teaspoon finely grated orange rind 1kg frozen ready-to-roast turkey breast, thawed 6 fresh thyme sprigs 1 cup (250ml) salt-reduced chicken stock

2 tablespoons brandy

1 Preheat the oven to 180°C (160°C fan-forced).

2 Squeeze spinach to remove excess liquid; place in a medium bowl. Stir in the breadcrumbs, cranberries, macadamias, thyme and rind; season.

3 Rinse turkey inside and out; pat dry with paper towel. Place turkey on a large sheet of baking paper. Slice breast in half lengthways, without cutting all the way through; open out flat on the paper.

4 Spoon stuffing over one cut-side of the breast. Roll turkey, using paper as a guide if necessary, to enclose stuffing; secure with kitchen string. Place turkey on a large oven tray; roast for 40 minutes.

5 Brush surface of turkey with some of the cooking juices; top with thyme sprigs. Roast for a further 10 minutes or until golden. Cover turkey loosely with foil; stand for 10 minutes.

6 Place stock and brandy in a small saucepan over high heat. Boil until reduced by half. Serve sliced turkey with the sauce. Swap it

Use coarsely chopped unsalted pistachios or almonds instead of macadamias, and dried sour cherries or chopped dried apple instead of cranberries, if you prefer.