Roast turkey breast with cranberry and chicken liver stuffing

Serves: 6

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Total Time: 98

Prep Time: 30

Cook Time: 68

• 1  x 2kg turkey breast
• 6  rashers unsmoked streaky bacon
• groundnut or vegetable oil
• sea salt and black pepper
• FOR THE STUFFING
• 50 gram(s) unsalted butter
• 4  shallots, peeled and finely chopped
• 1 stick(s) celery heart, finely diced
• 1  eating apple, peeled and diced
• 200 gram(s) cooked chestnuts, crumbled
• 2 tablespoon(s) medium-dry sherry
• sea salt and black pepper
• freshly grated nutmeg
• 200 gram(s) chicken livers, membranes discarded and sliced
• 100 gram(s) cranberries
• 1  scant tbsp caster sugar
• 1 tablespoon(s) thyme leaves

Method

1. Make the stuffing. Melt half the butter in a large frying pan over a medium heat, add the shallots, celery and apple and fry for about 5 minutes until softened and starting to colour, stirring occasionally. Add the chestnuts and fry for about a minute, stirring occasionally, then add the sherry (which should be absorbed quite quickly) and season with salt, pepper and nutmeg. Transfer the mixture to a bowl.
2. Melt the remaining butter in the pan, add the chicken livers, season and fry briefly, stirring constantly, until they change colour. Combine them with the vegetable mixture. Wash the cranberries and combine with the sugar in a bowl, then stir into the stuffing with the thyme. Taste for seasoning and leave the mixture to cool completely - this is important - before stuffing the turkey breast. Cover and chill until required.
3. Cut a pocket the length of the turkey breast, leaving it sealed at either end and slicing about two thirds of the way into the breast. Fill this with half the stuffing to within 2cm of the rim. Lay the top flap back in place. Tie a piece of string around one end, then wind it around the breast so you have a long roll, cut the other end and tie it to the first.
4. Line three 150ml ramekins with two rashers of bacon each, leaving the ends draped over the sides. Fill with the remaining stuffing, folding the bacon ends over the top.
5. Heat the oven to 220ºC (fan oven 200ºC) gas mark 7. Lightly coat the breast with oil and season. Place it skin-up in a roasting dish and roast for 30 minutes, then turn the oven down to 200ºC (fan oven 180ºC) gas mark 6, and continue roasting, basting halfway through. Put the ramekins in to cook 20 minutes before the end.
6. Rest the joint for 20 minutes, leaving the ramekins in the oven.
7. Just before serving, heat the grill. Turn the little pots of stuffing out and pop these under the grill to crisp the bacon. Carve and serve the turkey and stuffing with the gravy.
8. Cooks tip Allow 15 minutes per 500g roasting for a breast joint of about 2kg. If you are roasting two joints of 1kg or less, allow 15 minutes per 500g plus 20 minutes. Recipe by Annie Bell

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