- 1 Turkey Breast with skin on 1.6-1.9kg
- 40g butter
- 1 onion, diced
- 130g fresh bread crumbs
- 1/2 cup crasins - dried cranberries
- 50g roasted walnuts, chopped
- 1 teaspoon each dried sage and dried thyme
- 1/4 cup chicken stock
- Sea salt and freshly ground pepper to taste
- 1 tablespoon butter, extra, melted for basting
| - Pre heat oven to 200°C
- Melt butter in a frypan and cook onion until translucent
- In a large bowl, combine remaining ingredients except stock. Add cooled onion mix to bowl and gently combine. Add stock slowly, mixing between additions until moist
- Place mixture down the centre of the breast and roll up to enclose stuffing. Tie with kitchen string to secure
- Baste turkey with some of the melted butter and place in a roasting pan and roast for 45 mins to 1 hour, basting twice with pan drippings
- Remove from oven when golden and tested with a skewer and juices run clear. Cover with foil and rest for at least 10 mins prior to serving
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