Roast turkey breast with porcini stuffing

Roast turkey breast with porcini stuffing

Cut off the strings and slice the turkey, adding any juices given out to the gravy, then pass the gravy through a sieve

 

 

SERVES 6

Stuffing

70g unsalted butter

2 leeks (200g-250g trimmed weight), halved lengthways and sliced

sea salt and black pepper

15g dried porcini, soaked in 300ml boiling water for 15 minutes

2 tbsp coarsely chopped flat-leaf parsley

finely grated zest of 1 lemon, plus a squeeze of juice

60g wholemeal breadcrumbs

1 medium egg yolk

Turkey and gravy

1.5kg turkey breast (skin on), boned and rolled

6 tbsp port

300ml rich chicken stock

  • For the stuffing, melt 20g of the butter in a large nonstick frying pan over a medium heat. Add the leeks and season then fry for 6-8 minutes, stirring occasionally, until they are soft and lightly coloured. Transfer to a bowl. 
  • Drain and finely chop the porcini, reserving the liquor. Stir them and the remaining stuffing ingredients into the leeks then blend using a wooden spoon. The stuffing can be prepared to this point several hours in advance, in which case cover and set it aside in a cool place. 
  • Preheat the oven to 210C/190C fan/ gas 6 ½. Remove the string binding the turkey breast and slip off the ties, (if they are elasticated, save for later). Lay the turkey breast skin-down on a board. Open out the pocket of the breast, season, then pack the stuffing down the centre of the cavity. Fold the sides of the breast over the stuffing and tie it up again. The turkey can be prepared a day in advance and chilled. 
  • Calculate the cooking time at 18 minutes per 500g (including the weight of the stuffing). Season the breast on both sides and place skin-side up in a roasting dish that holds it snugly. Dot with the remaining butter, pour over the reserved porcini soaking liquor (discarding any grit) and roast, basting the joint a couple of times while cooking, adding a drop more water or chicken stock to the dish if the juices get too syrupy. 
  • Transfer the joint and any stuffing on the bottom of the dish to a warm carving platter, loosely cover with foil then leave to rest for 20 minutes. 
  • Skim any excess fat from the roasting dish, add the port and simmer to reduce by half, scraping up all the sticky bits. Blend in the stock and simmer for a few minutes until it tastes nice and rich, seasoning if necessary.
  • Cut off the strings and slice the turkey, adding any juices given out to the gravy, then pass the gravy through a sieve.

 

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