Ingredients
Serve with roasted root vegetables and stir-fried sprouts.
For the stuffing:
25g/1oz butter
1 onion, chopped
3 good quality sausages
finely grated zest of 1 orange
50g/2oz dried cranberries
25g/1oz pecans, chopped
15g/1tbsp fresh thyme leaves, plus a few extra for sprinkling
15g/1tbsp fresh parsley, chopped
85g/3oz fresh white breadcrumbs
For the turkey:
900g/1lb whole boneless, skinless turkey breast joint
oil for brushing
500g/1lb pack puff pastry, thawed if frozen
1 egg, beaten
For the sauce
5g/1tsp plain flour
300ml/½ pint chicken stock, cube or carton
4 tbsp port
15g/1tbsp redcurrant or bramble jelly
Method
1. Make the stuffing by melting the butter in a small pan and adding the onion. Gently cook until the onion is softened and beginning to brown. Leave to cool for 5 minutes.
2. Cut through the skin of the sausages and crumble the meat in to a bowl. Stir in the orange zest, cranberries, pecans, thyme, parsley, breadcrumbs and plenty of salt and pepper. Add the onion and mix well. Chill until ready to use.
3. Using a sharp knife, make a large incision in the centre of the turkey breast to make a pocket. Push the stuffing into the centre. Tie with string to secure.
4. Brush with oil, season and sprinkle with thyme. Pre-heat the oven to 190C/375F/Gas 5 and roast the turkey in a tin for 50 minutes until just cooked.
5. Remove the turkey from the tin. Keep the pan juices. Cool for 10 minutes.
6. Set the oven to 200C/400F/Gas 6.
7. Roll out the pastry to wrap around the turkey. Allow 4cm/1½ in at each end and 12cm/4¼in each side. Save the trimmings for decoration.
8. Put the turkey in the centre of the pastry. Brush the edges with egg. Bring the edges over the turkey, then the sides. Seal the joins, trim the excess pastry and lay on a baking sheet with the join underneath.
9. Brush with egg. Cut out leaves from the trimmings. Arrange on the pastry with pastry berries. Brush with egg. Season with salt. Bake for 40 minutes. Stand for 10 minutes.
10. Heat the roasting tin with the juices, add the flour and cook for 1 minute, stirring. Pour in the stock and port. Bring to the boil, then simmer for 5 minutes. Add the jelly, stirring until it melts. Strain into a jug to serve with the turkey.
