Roasted turkey breast with walnut, apple, pork & sage stuffing and red currant gravy
* 1 young turkey breast, (2.25-3.25kg) bone in and skin on, and left whole
For the walnut, apple, pork and sage stuffing:
* 50g butter
* 2 Granny Smith apples
* 2 clove garlic, finely chopped
* 1 stick celery
* 1 onion, coarsely chopped
* 450g minced pork
* black pepper
* 150g stale French bread, torn into small pieces
* 50 g shelled walnuts, coarsely chopped
* 3 tbsp sage, hopped
* 300ml chicken stock
For the red currant gravy:
* 1 tbsp butter
* 40g plain flour
* 1 tsp chinese five spice
* 250ml pan juices, from the roasted turkey
* 400ml turkey giblet or chicken stock
* 125ml madeira
* 115 g redcurrant jelly
* 100 g fresh redcurrants
* black pepper
1. Preheat the oven to 230ÂºC/Gas 8.
2. Using a sharp knife or boning knife turn the turkey breast rib cage side up, cut along the bone carefully cutting away the meat, being careful not to break the skin.
3. Now prepare the stuffing. Heat 25g butter in a heavy-based frying pan until just brown. Add the apples and fry, stirring, for 2 minutes over medium heat. Remove the apples from the pan with a slotted spoon and keep warm.
4. Add the garlic, celery, onion and pork. Fry until the pork is cooked on all sides. Season with salt and freshly ground pepper and return the apple to the pan.
5. Toss in the bread, walnuts and sage, mixing well. Gradually add the stock until the stuffing is moist but not wet. Reserve any leftover stock for the gravy.
6. Meanwhile, melt the remaining butter in a small pan.
7. Lay the breast out flat, skin side down and stuff with the stuffing. Fold the breast over the stuffing and tie up. Season with salt and freshly ground pepper. Brush with a little of the melted butter.
8. Place the stuffed turkey breast on a rack in a heavy-based roasting tray and roast in the preheated oven for 30 minutes, basting often with the melted butter.
9. Reduce the heat to 160ÂºC/Gas 3 and roast for at 230ÂºC/Gas 8 for 1 hour, basting frequently with melted butter, until the turkey is cooked through. Remove the turkey from the oven, cover with foil and set aside to rest.
10. While the turkey is resting make the gravy. On the hob, in a heavy-based frying pan or the turkey?s roasting tray melt the butter.
11. Mix in the flour and cook stirring over a low heat to make a roux. Mix in the five-spice powder, mixing well.
12. Stir in the pan juices, stock and the red currant jelly. Bring to the boil, whisking as you do so to avoid lumps.
13. Add the port and fresh red currants and simmer for 3-5 minutes. Season with salt and freshly ground pepper.