Stuffed turkey breast with figs
| Recipe By: | Siba Mtongana |
| Serves: | 6 |
| Cooking Time: | 1½ hours |
| Prep Time: | 20 minutes |
Ingredients
- 1 - 1.5 kg turkey breast
- deep fried sage leaves, to garnish
- 2 Tbsp olive oil, to drizzle
- 1/2 cup medium red onions, thinly sliced
- 4 cloves garlic, crushed
- 100 g celery
- 2 tbls finely chopped fresh sage, chopped
- 6 small sprigs fresh thyme
- 3-4 tbls flat leaf parsley
- 4 stale slices white bread
- 60 g dried cranberries
- 1 tbsp pecan nuts, chopped
- 1 tbls mixed berry jam
- 1/2 lemon, cut into 8 slices for garnishing
- 1 free-range egg, extra large, beaten
- sea salt and freshly ground pepper, to taste
- 1 small butternut, halved, pitted and thinly sliced
- 1 sweet potatoes, thinly sliced
- 1 cup heavy cream
- 6 fresh thyme sprigs, leaves only
- a pinch of sea salt, crushed, plus extra for topping
- Parmesan, grated, for serving
- 250 g butter, softened
- 1 tbls treacle or brown sugar
- 1/2 lemon, cut into 8 slices for garnishing
- 8 fresh figs, sliced into eighths lengthways
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180°C. Place the butterflied turkey, skin-side down, on a clean surface and beat with a meat mallet to a thickness of 2 cm.
- To make the stuffing, heat the oil in a large pan and sauté the onion, garlic and celery for 2 minutes. Set aside and add the remaining ingredients, except the egg, and cook for 2 minutes. Remove from the heat, allow to cool slightly, then add the egg and season to taste.
- To stuff the turkey breast, place the stuffing in the centre of the flattened breast. Starting at one side, roll up the breast and secure with toothpicks, tucking in the edges. Place on a greased baking tray, rub with olive oil and roast for 1 hour, or until cooked through. Allow to rest for 10 minutes before carving.
- To make the sweet-potato-and-butternut gratin, lightly grease a 12-hole muffin pan with cooking spray. Arrange the butternut and sweet potato slices in alternate layers in the moulds, cutting some in half to fit if necessary. Mix the cream and thyme and season with salt. Pour equal amounts into each mould and top with Parmesan. Bake for 20 minutes, or until the cheese is golden and melted and the sweet potato and butternut are cooked through.
- To make the caramelised figs, heat the butter in a pan until melted, add the sugar and lemon juice and stir until the sugar has dissolved. Toss the figs in the mixture for 2 minutes and serve with the turkey.
- To serve, carve the turkey, place on a serving platter, garnish with the deep-fried sage leaves and serve with the sweet-potato-and-butternut gratin and caramelised figs.
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