Turkey Breast with Cranberry and Leek Stuffing
Prep:  30 minutes
Cook:  1hr 45 minutes
Serves:  8
Average: 3.5 (4 votes)
Difficulty:
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Saved:
266
Recipe by: Everyday Delicious Kitchen
Learn to stuff your Christmas Turkey with this easy stuffing recipe. Keep Turkey moist and full of flavour.
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Turkey Breast with Cranberry and Leek Stuffing
Ingredients:
Turkey Breast with Cranberry and Leek Stuffing
Method:
Turkey Breast with Cranberry and Leek Stuffing
  1. 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
  2. Add the bread crumbs, cranberries, PHILLY, orange rind and pepper and mix to combine. Chill
  3. 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
  4. 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
  5. Remove the turkey from the baking dish and wrap in foil to rest in a warm place
  6. 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
  7. 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
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