Andy Williams was right when he said Christmas is the most wonderful time of year, but the sentiment rings even truer this year.
Getting together with friends and family, cooking up a storm, playing games, watching Christmas movies, taking a break for a few days and even fighting over the last roast potato are all high up on our list of priorities after the uncertainty of the last few months.
With that in mind, The Australian Women’s Weekly has partnered with Ocean Spray® to bring you some mouth-watering recipes for you to conquer, cook and enjoy with the whole family this summer.
First up, a traditional turkey roast complete with Craisins® and pistachio stuffing, gravy and vegies. “It’s got all the hallmarks of a traditional roast, but is quick and easy to prepare if you’re short on time,” says The Weekly Food Director Fran Abdallaoui.
Hit play on the video above and to see how to make Fran Abdallaoui’s delicious, quick and easy roast turkey with stuffing.
Christmas turkey breast with Craisin® and pistachio stuffing. Photography: Ben Hansen, Salt Studio
INGREDIENTS
125g baby spinach
1/3 cup (45g) Ocean Spray® Craisins® 50% Less Sugar Dried Cranberries
1/3 cup (45g) unsalted pistachios, chopped
2 tablespoon Ocean Spray® Whole Berry Cranberry Sauce, plus 2 tablespoons extra for brushing
1 cup (70g) fresh breadcrumbs (see tips below)
1 tablespoon chopped thyme leaves
1kg frozen ready-to-roast turkey breast, thawed
2 tablespoons extra virgin olive oil
6 thyme sprigs
Mixed roast vegetables, to serve
Cranberry Sauce Gravy
2 cups (500ml) salt-reduced chicken stock
¼ cup (60ml) brandy
2 teaspoons cornflour; mixed with 1 tablespoon of water
METHOD
1. Preheat oven to 180°C.
2. Place spinach in a colander over a heatproof bowl; pour over boiling water, stand 1 minute. Drain; cool under running water. Squeeze small handfuls of spinach to remove excess liquid; chop and place in a medium bowl. Stir in Craisins®, pistachios, cranberry sauce, breadcrumbs and thyme leaves; season.
3. Place a large sheet of baking paper on a clean work surface. Slice turkey breast in half lengthways, without cutting all the way through; open out flat on paper. Butterfly the tenderloin and position at tail end of breast, overlapping, to make an even shape. Cover with another sheet of baking paper and pound out to an even 1.5cm thickness. Remove top layer of paper.
4. Spoon stuffing over one cut-side of the breast, fold the other side over stuffing to enclose. Brush turkey with oil, season; top with thyme.
5. Wrap baking paper around turkey; roll up in a sheet of foil, tucking over ends, to secure. Place turkey on a large oven tray; roast for 20 minutes.
6. Remove foil ; peel back paper. Increase oven temperature to 220°C. Brush surface of turkey with the extra cranberry sauce. Roast, uncovered, for 20 minutes, basting with juices, or until golden all over and cooked through. Rest turkey, loosely covered, for 10 minutes.
7. Combine stock, brandy, the cranberry sauce and cornflour mixture in a medium saucepan. Bring to the boil and cook uncovered for about 15 minutes or until reduced by half. Serve sliced turkey with the sauce. Accompany with roast vegetables of your choice.
Test Kitchen tips:
To add even more flavour, try wrapping 125g of thinly sliced pancetta or prosciutto slices around the turkey before roasting.
Fresh breadcrumbs are best made from bread that is slightly stale (3 days old). If you only have fresh bread, leave the slices out on the bench for a few hours to stale. Process the bread, with or without crusts, until coarse crumbs form.
Brought to you by Ocean Spray®
