Stuffed Turkey breast recipe prt 1
Stuffed Turkey Breast with Wild Mushrooms and Madeira Recipe
To make the stuffing, melt the butter in a large frying pan over a low heat, add the onion and garlic and cook without colouring for 5 minutes. Remove the mixture, leaving as much butter as possible in the pan, and set the onions aside.
Turn the heat right up and when the butter sizzles, add all the mushrooms with a generous amount of seasoning. Fry on the highest heat for 5 to 10 minutes, tossing every now and then until the mushrooms are golden brown and soft. Add the thyme, pour in the Madeira and let it bubble off for a couple of minutes until the liquid in the pan is almost completely reduced. Stir in the cream, breadcrumbs and Parmesan, check the seasoning and allow to cool completely.
To prepare the meat, turn the turkey breast over so the skin is facing down, and cut a deep pocket in the thickest part of the breast, making sure you don’t cut right through the meat. Pack the stuffing into this pocket then, using string, tie up the turkey breast tightly – it’s easiest to lay pieces of string under the turkey breast at 2cm (¾in) intervals, then tie them up to form neat, tight rings
If you have time, leave the turkey breast stuffed and tied in the fridge overnight to firm up. When ready to cook, heat the oven to 200C, 180C fan, 400F, gas 6. Lightly oil the turkey skin, season and place in an oiled roasting tin. Cook for 20 minutes, then turn the oven down to 190C, 170C fan, 375F, gas 5 and cook for a further 30 to 40 minutes, until a skewer inserted into the thickest part of the meat comes out piping hot and the juices run clear. Transfer to a board and leave to stand for 15 minutes while you make the gravy.
To make the gravy, heat the roasting tin on the hob, add the flour and stir for 2 minutes. Add the Madeira and bubble off while you scrape the bottom of the pan. When the Madeira has reduced by two-thirds, add the stock and bubble until you have a rich gravy. Check the seasoning and serve with the sliced turkey. Serve with Steamed spring greens and roast potatoes.
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