Rolled and stuffed turkey breast

Serves 8
2kg skinless boneless turkey breast

For the stuffing
50g dried cranberries
25g pecans
1 onion
zest 1 orange
75g sourdough breadcrumbs
500g good quality pork sausagemeat
salt and pepper

For the topping
4 rashers thin cut smoked streaky bacon
25g pecans
15g dried cranberries
50g coarse sourdough breadcrumbs
2 tbsp cranberry jelly

For the gravy
1 litre poultry stock
2 tbsp plain flour
150ml port
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.

Goose with sage and onion stuffing

Serves 6
1 goose with giblets (approximately 4kg)
300g shallots
5-6 stems fresh sage
50g butter
150g butter
150g white bread
salt and pepper
1 medium egg
2 tbsp cornflour
sugar
wooden skewers and kitchen string

Peel the shallots and cut in halves or quarters according to size. Pick the leaves off the sage stems and chop finely. Leave a few sprigs whole to use as garnish. Heat the butter in a large pan. Saute the shallots for 4-5 mins until translucent. Add the sage a minutes before the end and saute together. Remove from the heat and leave to cool. Cut the bread into small pieces, mix in with the shallots and season well with salt and pepper. Stir in the egg.
Remove the giblets, neck and excess fat from the goose; chop up the liver finely and stir it in the stuffing mix. Wash the goose thoroughly inside and prick the fat gland, found under the wing. Season the cavity with salt and pepper. Stuff the goose with the sage-bread mix. Close up both ends of the goose using wooden skewers and string. Tie the legs and wings together. Season the outside of the goose and place it on an oven rack over a drip pan. Pour on 1/4L cold water. Roast in a pre-heated oven (175C/gas mark 4) for approximately 4 hrs. Brush the goose with salted water 30 mins from end of cooking time.
Take the goose off the oven rack and keep warm. Pour the cooking juices through a sieve into a pan. Spoon off the fat. Top up this gravy mix to 500ml with water and heat it up. Stir together 5 tbsp of water and the cornflour. Use this to thicken the gravy, heat up again and season with salt, pepper and sugar to taste. Carve and arrange the goose and stuffing as desired on a platter and garnish with the remaining sage sprigs.

Other festive feast recipes from our Christmas 2012 issue:

• Arbroath smokies
• Roast potatoes with herbs and garlic
• Suffolk stewed red cabbage
• Jugged peas
• Poached pears with port

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.