Honey Soy Glazed Turkey Breast with Shiitake Mushroom and Rice Stuffing
Prep:  40 minutes
Cook:  1.5 hours
Serves:  8
Average: 4.3 (8 votes)
Difficulty:
Cuisine:
Saved:
Japanese
198
Recipe by: Kikkoman
The stuffing in this recipe adds a deliciously different flavour. Served cooked turkey with a crisp watercress salad, this dish would be the highlight of any festive table
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Honey Soy Glazed Turkey Breast with Shiitake Mushroom and Rice Stuffing
Ingredients:
Turkey
Stuffing
Method:
Turkey
  1. To make honey soy glaze, whisk all ingredients in a small bowl until combined. Set aside
  2. To prepare the turkey, pre-heat oven to 200c
  3. Place the turkey breast roll, skin side down on a board, with one long side facing you. Place the stuffing along the centre of the turkey, and then roll up the long side to secure the stuffing, tying with string at 3cm intervals to form a neat roll
  4. Place turkey breast in a large baking dish and coat both sides with olive oil spray. Place in oven and roast for 45 minutes
  5. Add the wine to the baking dish and cook for a further 45 minutes basting the turkey frequently with the honey soy glaze. The turkey will be cooked when juices run clear when tested with a skewer
  6. Set turkey aside for 15 minutes before removing string
  7. Reserve pan juices and if time permits, pop them into the freezer for 10 minutes and skim off excess fat. Add pan juices into a small saucepan and heat up, transfer to a small jug to serve separately
Tips & Hints:
  • Turkey breast roll is available from most butchers. Order at least 1 week in advance to ensure supply.
Stuffing
  1. To make stuffing, heat olive oil in a fry pan over medium heat. Add onion, garlic, mushrooms and star anise, and cook stirring occasionally for 15 minutes or until onion is soft and golden. Remove star anise and allow the mixture to cool
  2. In a large bowl, combine cooked rice, onion mixture and remaining stuffing ingredients. Mix well
  3. For the Watercress Salad (Optional)
  4. Combine all ingredients except the watercress in a small screw top jar and shake well. Set aside
  5. Place watercress in a large salad bowl, add dressing and toss lightly
Tips & Hints:
  • Stuffing can be made one day in advance and refrigerated until needed. Dressing for watercress salad can be made one day in advance and refrigerated until needed. We used Sunrice Mountain Blend Rice. Available from supermarkets
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