Turkey Breast with Cranberry and Leek Stuffing

Ingredients

Method

Heat the oil and butter in a frypan and then add the leek, onion, pancetta and sage and gently cook for 5-10 minutes or until onion has softened
Add the bread crumbs, cranberries, PHILLY, orange rind and pepper and mix to combine. Chill
Cut a deep pocket in the side of the turkey fillet and fill with the PHILLY mixture, spreading into an even layer. Secure with toothpicks if required, then season with salt
Place the extra sliced onion in the bottom of a metal baking dish and top with turkey. Bake in a moderate oven 180°C for 11/4- 1/1/2 hours or until cooked when tested
Remove the turkey from the baking dish and wrap in foil to rest in a warm place
Warm the baking dish on a medium high heat, add the Tokay and stir to loosen pan juices. Add the chicken stock, orange peel and quince paste and simmer for 10 minutes or until reduced and thickened slightly
Stir in the blended cornflour and stir over a low heat until thickened. Strain and keep warm whilst carving the turkey. Serve the turkey sliced with a drizzle of sauce, roast potatoes and steamed vegetables. Serve immediately