2kg skinless boneless turkey breast
For the stuffing
50g dried cranberries
zest 1 orange
75g sourdough breadcrumbs
500g good quality pork sausagemeat
salt and pepper
For the topping
4 rashers thin cut smoked streaky bacon
15g dried cranberries
50g coarse sourdough breadcrumbs
2 tbsp cranberry jelly
For the gravy
1 litre poultry stock
2 tbsp plain flour
2 tbsp cranberry jelly
To make the stuffing, place roughly chopped cranberries and pecans in a mixing bowl. Peel and finely chop the onion. Add to the bowl with the finely grated zest of the orange. Add the breadcrumbs and sausagemeat. Season with salt and pepper, mixing until well combined.
Place the turkey on a large sheet of cling film and slit it lengthways, horizontally. Cut almost but not all the way through so that it remains joined on one side. Open it out and cover with another sheet of cling film. Flatten out using a rolling pin until the meat is an even thickness. Spread about two-thirds of the stuffing mix down the length of the turkey breast. Roll the meat up and secure with string. Place on a rack over a large roasting tin. Pour 400ml boiling water into the roasting tin. Cover with a tent of foil and pinch the edges to the tin to seal. Cook in a preheated oven 200°C/gas mark 6 for 20 mins then reduce the temperature to 150°C/gas mark 2. Cook for a further 2 hrs.
To make the topping, finely chop the bacon and dry fry until crisp. Chop the pecans and cranberries and add to the pan with the breadcrumbs. Cook, stirring, until the bread is lightly toasted in places. Set to one side.
Roll the remaining stuffing into eight balls and place in a small lightly oiled baking tin. Remove the turkey from the oven and transfer to a serving plate. Set to one side to rest. Increase the oven temperature to 190°C/gas mark 5 and place the stuffing balls in the oven to cook for 25 mins. To make the gravy, pour the juices from the roasting tin into a bowl. Spoon off the fat that floats to the surface. Place the roasting tin on a high heat, add flour and stir to scrape sediment from the tin. Cook for 1 min. Pour in the port and stir well. Add the stock, bring to boil and simmer for 5 mins. Add the turkey juices, bring back to the boil and cook for a further 3 mins. Add cranberry jelly and stir until dissolved. Strain into a serving jug.
Spread the top of the turkey with the cranberry jelly. Sprinkle and press the topping over the turkey and serve with the stuffing balls alongside.
Other Christmas roast recipes in our Christmas 2014 issue:
• Roast rib of beef, Yorkshire pudding and red wine gravy
• Roast goose with stuffed apples and plum sauce
• Sprouts with bacon, chilli and garlic
• Roasted lemon and rosemary potatoes
• Roast mixed vegetables
• Potato and thyme cakes
Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.