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How to make Rolled turkey breast with nectarine and pecan stuffing

Yield = 12
Prep time: 0:30
Cook time: 1:30
Total time: 2:00

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 red onions, finely chopped
  • 4 garlic cloves, crushed
  • 4 cups fresh breadcrumbs
  • 2 eggs, lightly beaten
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon wholegrain mustard
  • 2 yellow nectarines, stones removed, diced into 1cm pieces
  • 1/2 cup pecans, toasted, roughly chopped
  • 2 x 1.5kg fresh single turkey breasts with skin
  • 1 cup ginger marmalade
  • Roast vegetables, to serve
  • Gravy, to serve

Method

  • Step 1 Heat oil in a large frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Transfer to a bowl. Set aside to cool completely. Add breadcrumbs, egg, rosemary and mustard. Mix well to combine. Stir in nectarine and pecan. Season with salt and pepper.
  • Step 2 Using a sharp knife, cut 1 turkey breast along 1 side (do not cut all the way through). Open up turkey to lay flat, skin-side down (see notes). Cover turkey with plastic wrap. Using a meat mallet or rolling pin, flatten until 1cm thick. Remove plastic wrap. Top with half of the stuffing, pressing evenly to flatten. Roll up turkey, from 1 short end, to form a log. Tie with kitchen string at 4cm intervals to secure. Place on a large baking paper-lined baking tray. Repeat process with remaining turkey breast and stuffing.
  • Step 3 Preheat oven to 180C/160C fan-forced. Brush turkey with half of the marmalade. Bake for 30 minutes. Brush with remaining marmalade. Bake for a further 45 minutes to 1 hour, basting with pan juices, until turkey is cooked through. Rest, covered, for 15 minutes. Slice turkey. Serve with roast vegetables and gravy.