Ease of Preparation: Easy
Time of Preparation: 1 hour
Yield: 4-6 servings
Ingredients:
For the stuffing:
- 450 grams of stale brown (rye) bread, cut in cubes (1 pound)
- 15 millilitres of oil (1 tablespoon)
- 15 millilitres of butter (1 tablespoon)
- 100 grams of cranberries (3 ¼ ounces)
- 50 grams of crushed juniper (3 tablespoons)
- 10 millilitres of gin (Dekuyper) (1 tablespoon)
- Grated zest of 1 orange
- Juice of a orange
- 100 grams of white of leek, brunoise (3 ¼ ounces)
- 50 millilitres of finely chopped garlic (3 tablespoons)
- 50 millilitres of chopped onions (3 tablespoons)
- 2 branches of savoury
- Salt and pepper
For the Turkey Breast (or leg)
- 1 grain fed turkey breast
- 30 millilitres of oil (2 tablespoons)
- 30 millilitres of butter (2 tablespoons)
- Salt and pepper
Method:
Pre heat the oven to 375 degrees Fahrenheit
Melt the butter and oil in a hot sautéing pan. Caramelize the onions, the garlic, the leeks, the juniper, then add the cranberries and cook for about 2 minutes. Add the gin, flambé. Add the orange juice and zest. Cook for 8 minutes. Remove the stuffing from the pan and let it cool. Once cool, add the savoury and the bread.
Take the turkey breast and season the interior, stuff with the mixture. Close with plastic wrap.
Put the turkey breast in an ovenproof dish. Bake in the oven for about 35 minutes, then remove the wrap and deposit it in a hot skillet with a slick of olive oil and butter for browning. Cook the turkey completely.
Once cooked, carve the turkey into fine slices to show the bread stuffing. Serve with mashed potatoes and turnips.