Turkey Breast with Cranberry and Leek Stuffing
Ingredients
- 1 Tbsp. oil
- 20 g butter
- 2 leeks, finely sliced
- 1 small onion, finely chopped
- 4 slices pancetta, finely chopped
- 2 tsps. finely chopped sage
- 1 cup fresh bread crumbs
- 125 g PHILADELPHIA Block Cream Cheese, chopped and softened
- Finely grated rind of 1 orange
- Freshly ground black pepper, to taste
- 1.7 kg turkey breast fillet
- Salt
- 2 onions, extra, thickly sliced
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- 1 cup Tokay or sherry, for deglazing
- 3 cups chicken stock
- 1 strip orange peel
- 50 g quince paste, chopped
- 2 tsps. cornflour, dissolved in 2 tablespoons water
- Roast potatoes, for serving
- Steamed vegetables, for serving