Turkey Breast with a choice of Couscous & Pomegranate or Cream Cheese & Roasted Parsnip Suffing

(As demonstrated by Jenny Bristow at St Moluas’ Autumn Evening)
Roast If you enjoy eating turkey for Christmas but not every day thereafter, then turkey breast with a cream cheese stuffing or couscous & pomegranate is the answer. If you are cooking Christmas dinner for smaller numbers then this might just be the way to do it.

In association with Broighter Gold Rapeseed oil

Serves 3-4

1 Turkey Breast from Corries

Cream Cheese & Parsnip Stuffing
50g/2oz cream cheese
1 carrot – grated
1 parsnip – grated
55g/2oz white breadcrumbs
1 inch root ginger – finely chopped
Rind of half an orange
1 dsp coriander seeds – crushed
1 dsp parsley – chopped
1 turkey breast 3-4lb/1.5kg approximately

Couscous stuffing
300g (12 oz) couscous
570ml (1 pt) chicken stock
100g (4oz) pomegranate seeds
2 tsp Rapeseed oil
100g (4oz) shredded apricots
100g (4oz) sultanas
50g (2oz) pistachio nuts
1 lemon roasted

To Baste
2 dsp of Broighter Gold rapeseed oil

Make the stuffing by mixing together the softened cream, cheese, grated carrot, parsnip, breadcrumbs, chopped ginger, orange rind, crushed coriander seeds and parsley. The combination of grated carrot and parsnip gives this stuffing a better colour, as carrot can be quite intense in colour when cooked. Mix well until the stuffing blends together
To make couscous stuffing
Add the hot stock to the couscous and infuse for 10 mins and pour over the rapeseed oil, pomegranate, apricots, sultanas, pistachio nuts and roast in over for 15 mins before using to stuff the turkey breast

To stuff the turkey breast, loosen the skin gently from the turkey but keep it intact around the edges. Pack the stuffing down well under the skin. Bring the skin back into position. Secure carefully with skewers and transfer to a full lined dish then pour oil over the cleaned skin. To give the turkey a golden glaze, brush with orange juice and brown sugar bubbled together until thick and syrupy.

Cook in the oven at gas mark 5/190°C/375°Ffor half an hour, then reduce temperature to gas mark 3/160°C/325°F for approximately 1½ hours.