Turkey with apricot and hazelnut stuffing

SERVES 6 PREP AND COOK TIME 1 HOUR 15 MINUTES (+ STANDING TIME)

If you’re entertaining a larger crowd, simply double the recipe to feed 12. 125g baby spinach ⅓ cup (50g) dried apricots, chopped coarsely ⅓ 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.