Roast turkey breast with chestnut stuffing
“A new manifesto for Christmas lunch.”
- turkey breast
- 1 diced onion
- 8 cloves of garlic
- 100g of butter
- 2 1/2 cups of breadcrumbs
- 150g of peeled, cooked chestnuts
- 50g of finely sliced Italian mustard fruits
- 100g of grated parmesan
- 1 cup of chopped parsley
- salt and pepper
Maintaining the succulent breast is paramount and, really, there is no way around it unless you separate dark meat from light. In fact, the legs can be roasted one or two days before, then stripped for the salad. All that's left to do is stuff the breast and roast it off the bone in just over an hour on Christmas morning.
Method
Makes enough for one breast to feed 6-8, depending on the size.
Get your butcher to take one turkey breast (or two, depending on how many will be eating) off the bone, leaving the wing on at the shoulder.
Make a pocket between the skin and the breast flesh.
For the stuffing
Make the stuffing by lightly frying a diced onion and 8 cloves of garlic in 100g of butter until they are soft but not burnt. Strain the butter into 2 1/2 cups of breadcrumbs. Discard the onions but add the garlic. Also add 150g of peeled, cooked chestnuts, 50g of finely sliced Italian mustard fruits, 100g of grated parmesan, 1 cup of chopped parsley, salt and pepper. Mix well and stuff the turkey breast in the pocket between the skin and the flesh.
Cover the skin with a little olive oil, season with salt and pepper and roast in a preheated 170C oven for 70 minutes until golden.
