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Whether or not you're planning an elaborate menu or simply going ahead for tomorrow Pecan and fig stuffed turkey breast. This recipe stems in many years of participating in at the kitchen. I realize that adding a couple ingredients to a recipe adds thickness into that which exactly is usually bland. You might well be on the lookout for lighter meals to produce along with your leftovers. Nice and gentle Pecan and fig stuffed turkey breast ideal for post-vacation. The substances in this recipe make your tongue pounding, and have become waist-friendly when you need a'bite' after a busy vacation. Using several elements as alternate options, this soup has been loaded using a fall and hot flavor which makes it creamy. An ideal Pecan and fig stuffed turkey breast to heat you up on chilly winter months. Fantastic for applying leftover.

Great way not to waste a single component. This can be really a superb Pecan and fig stuffed turkey breast and one among my favorites. If you are worried regarding the nutritional value of some of these dishes, then avoid being. Even though it can be low in calories, if you are not acquiring much nutritional value from it, it won't sustain you personally, and you will only wind up hungry again and again eating a lot more calories than you would need. Nutrition facts tags inform you what's from the foods you consume. It makes it possible to determine whether you have a vibrant diet plan. Just about every recipe we share needs to have an ingredient tag. Some recipes provide nutritional actuality info. The fixing label lists the amount in the area below. They're listed for every serving and as a percentage of the daily value.

How to make Pecan and fig stuffed turkey breast

Yield = 12
Prep time: 0:20
Cook time: 1:45
Total time: 2:05

Ingredients

  • 2 tablespoons olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 cup (150g) chopped dried figs
  • 2 tablespoons brandy
  • 2 cups (140g) fresh breadcrumbs (made from day-old bread such as sourdough)
  • 1/2 cup (70g) pecans, coarsely chopped
  • 1 (about 2kg) turkey breast fillet
  • 1 cup (250ml) Massel chicken style liquid stock
  • 1/2 cup (125ml) dry white wine
  • 10g butter
  • 2 tablespoons plain flour

Method

  • Step 1 Preheat oven to 200°C. Heat half the oil in a frying pan over medium heat. Add onion and garlic, stirring occasionally, for 5 minutes or until onion softens. Add figs and brandy, stirring, for 1 minute or until figs soften. Transfer to a bowl. Add breadcrumbs and pecans and stir to combine. Season with salt and pepper.
  • Step 2 Place turkey, skin-side down, on a clean work surface. Open the tenderloin so the breast lies flat. Use a knife to slice from the centre of the breast outwards; don't cut all the way through. Repeat with opposite side. Open breast out so it lies flat. Spoon stuffing down the centre of the turkey. Fold in sides to enclose filling. Use kitchen string to tie at 2cm intervals to secure.
  • Step 3 Place a wire rack in the bottom of a roasting pan. Place turkey on the rack. Brush with remaining oil; season with salt and pepper. Pour stock and wine in pan. Roast in oven, occasionally brushing with pan juices, for 11/2 hours, or until juices run clear when turkey is pierced in the thickest part. Remove from oven. Cover with foil. Set aside for 15 minutes to rest.
  • Step 4 Strain pan juices into a jug. Heat butter in roasting pan over medium heat until foaming. Add flour, stirring with a wooden spoon to dislodge baked-on juices, for 2 minutes or until lightly golden. Add pan juices; cook, stirring, for 5 minutes or until it boils and thickens. Remove from heat.
  • Step 5 Place turkey on a serving platter and remove the kitchen string. Cut into slices and serve with the gravy.