With so much feasting from dinner to dessert, Christmas can definitely seem daunting for the health and weight conscious. Thankfully, turkey is an incredible source of protein, especially with our special recipe for turkey breast with pear, prune and walnut stuffing. It also takes less time to prepare than your traditional whole turkey.
PEAR, PRUNE & WALNUT STUFFING
- 30 g butter
- 1 small onion, finely chopped
- 1 pear, unpeeled, cored, grated
- 2 cup cubed day-old bread, toasted
- ½ cup (60 g) chopped walnuts, toasted
- ½ cup (105 g) chopped pitted prunes
- ½ cup chopped flat-leaf parsley
- 2 tbsps chopped sage
ROASTED STUFFED TURKEY ROLL
- 1 whole turkey breast (about 1.5 kg with bone removed)
- 8 slices prosciutto
- 1 tbsp olive oil
- 30 g butter
- 1 cup (250 ml) dry white wine
- Bought gravy, to serve (optional)
- Roast vegetables with rosemary, to serve (optional)
Preheat oven to 200 C (180 C fan-forced). To make stuffing, heat butter in a pan on medium. Cook onion, stirring, for 5 mins, until softened and golden. Add pear. Cook for another 4 mins, until softened. Combine onion mixture with remaining stuffing ingredients. Season.
Place turkey skin side down on a work surface. Use a sharp knife to open out thick sections of turkey and form one large rectangle. Arrange stuffing lengthways down centre. Roll to enclose. Place turkey roll seam side down. Cover with prosciutto. Use string to tie at 4 cm intervals.
Place oil and butter in a baking pan. Heat in oven for 5 mins. Add turkey and turn to coat. Add wine to pan.
Bake for 45-55 mins, basting turkey frequently with pan juices, until meat juices run clear when a skewer is inserted into centre. Cover loosely with foil. Rest for 15 mins.
Remove string from turkey and cut into slices. Serve with gravy and roasted vegetables with rosemary, if you like.
TIP To remove the bone from a whole turkey breast (sometimes called a “buffe” or “buffet”), cut away the meat from each side of the bone, keeping it in one piece. Your butcher can do this for you.