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Home Stuffed turkey breast with chestnut-cranberry filling

Stuffed turkey breast with chestnut-cranberry filling

Christmas Festive Turkey Christmas dinner Winter Main course

Christmas calls for a main course everyone will enjoy, without you having to spend the whole day in the kitchen. This stuffed turkey breast is exactly that: impressive on the table, surprisingly simple to make and full of flavour. The filling of chestnuts, cranberries and thyme gives the dish that warm, festive note that suits the season. Carve it at the table and watch the memories get made.

x_ckl_recipe_markerStuffed turkey breast with chestnut-cranberry filling A juicy turkey breast stuffed with a savory chestnut-cranberry filling. Festive, flavorful and exactly what you want to serve at the Christmas dinner. How to make a stuffed turkey breast with chestnut-cranberry filling? Main course Dutch 4-6 people 30 min 65 min 10 min 1 hour 45 min

Preheat the oven to 180°C (fan 160°C).
Finely chop the onion and garlic. Heat a splash of olive oil in a frying pan over medium heat and gently sauté the onion and garlic until soft and translucent, about 5 minutes.
Roughly chop the chestnuts and add them to the pan along with the dried cranberries, thyme and rosemary. Cook for another 3 minutes and season with salt and pepper. Remove from the heat and let cool slightly.
Place the turkey breast flat on a cutting board. With a sharp knife, carefully cut it open like a book so you have a large, flat piece of meat. Cover with plastic wrap and gently flatten with a meat mallet or the bottom of a pan.
Spread the filling evenly over the meat, leaving a 2 cm border. Roll the meat tightly and tie it with kitchen twine at even intervals of about 3 cm.
Rub the outside of the roll with softened butter, salt and pepper. Heat a braising pan with a splash of olive oil over high heat and sear the turkey roll all over until nicely browned, about 3 minutes per side.
Place the turkey roll in a roasting dish or roasting pan. Pour the chicken stock and white wine around the meat. Add any extra sprigs of thyme and rosemary.
Cover the dish with aluminum foil and bake for 45 minutes. Then remove the foil and roast for another 20 minutes so the exterior turns a nice golden brown. The internal temperature should reach at least 75°C.
Remove the turkey roll from the oven and let it rest for 10 minutes under aluminum foil. Remove the kitchen twine and slice the roll into neat slices.
Pour the pan juices through a sieve into a saucepan and reduce until you have a light gravy. Season with salt and pepper and serve alongside the turkey.

Christmas Festive Turkey Christmas dinner Winter Main course 1.2 kg turkey breast (in one piece) 150 g cooked chestnuts (from a jar or vacuum pack) 80 g dried cranberries 1 onion 2 cloves garlic 4 sprigs fresh thyme 2 sprigs fresh rosemary 30 g softened butter 150 ml dry white wine 200 ml chicken stock 2 tbsp olive oil Salt and black pepper Cutting board Sharp knife Frying pan Braising pan Roasting dish or roasting pan Kitchen twine Meat thermometer Aluminum foil Sieve Saucepan Casserole casserole Roasting slides roasting-tin By Cookinglife Oven dishes by-cookinglife-baking-dishes Sieve sieve Diamant Sabatier Nakiri knife Riyouri 16 cm Diamant Sabatier ["vegetable knife"] Alva Roaster - Baking Dish - Nori - Cast Iron 30 x 20 cm - Enameled Non-stick Coating + Free Leather Handles Alva Braadslede Blackwell Dutch oven BBQ set cast iron – casserole + lifter Blackwell Pannenset Cosy & Trendy Oven Mitt Fabric Black Chambray Cosy & Trendy Ovenwant Classic Beef Wellington foodies-classic-beef-wellington Christmas turkey with herb butter and roasted vegetables foodies-christmas-turkey-with-herb-butter-and-roasted-vegetables Ossobuco with gremolata and saffron risotto foodies-ossobuco-with-gremolata-and-saffron-risotto Stuffed pork tenderloin with mushrooms and red wine sauce foodies-stuffed-pork-tenderloin-with-mushrooms-and-red-wine-sauce

Recipe

Stuffed turkey breast with chestnut-cranberry filling

A juicy turkey breast stuffed with a savory chestnut-cranberry filling. Festive, flavorful and exactly what you want to serve at the Christmas dinner.

Course	Main course
Kitchen	Dutch
Servings	4-6 people

Preparation time

Preparation time	30 min
Time in oven	65 min
Stiffen up min.	10 min
Total	1 hour 45 min

Equipment

Cutting board
Sharp knife
Frying pan
Braising pan
Roasting dish or roasting pan
Kitchen twine
Meat thermometer
Aluminum foil
Sieve
Saucepan

Ingredients

1.2 kg turkey breast (in one piece)
150 g cooked chestnuts (from a jar or vacuum pack)
80 g dried cranberries
1 onion
2 cloves garlic
4 sprigs fresh thyme
2 sprigs fresh rosemary
30 g softened butter
150 ml dry white wine
200 ml chicken stock
2 tbsp olive oil
Salt and black pepper

How to make a stuffed turkey breast with chestnut-cranberry filling?

Preheat the oven to 180°C (fan 160°C).
Finely chop the onion and garlic. Heat a splash of olive oil in a frying pan over medium heat and gently sauté the onion and garlic until soft and translucent, about 5 minutes.
Roughly chop the chestnuts and add them to the pan along with the dried cranberries, thyme and rosemary. Cook for another 3 minutes and season with salt and pepper. Remove from the heat and let cool slightly.
Place the turkey breast flat on a cutting board. With a sharp knife, carefully cut it open like a book so you have a large, flat piece of meat. Cover with plastic wrap and gently flatten with a meat mallet or the bottom of a pan.
Spread the filling evenly over the meat, leaving a 2 cm border. Roll the meat tightly and tie it with kitchen twine at even intervals of about 3 cm.
Rub the outside of the roll with softened butter, salt and pepper. Heat a braising pan with a splash of olive oil over high heat and sear the turkey roll all over until nicely browned, about 3 minutes per side.
Place the turkey roll in a roasting dish or roasting pan. Pour the chicken stock and white wine around the meat. Add any extra sprigs of thyme and rosemary.
Cover the dish with aluminum foil and bake for 45 minutes. Then remove the foil and roast for another 20 minutes so the exterior turns a nice golden brown. The internal temperature should reach at least 75°C.
Remove the turkey roll from the oven and let it rest for 10 minutes under aluminum foil. Remove the kitchen twine and slice the roll into neat slices.
Pour the pan juices through a sieve into a saucepan and reduce until you have a light gravy. Season with salt and pepper and serve alongside the turkey.

Cooking mode Prevents your screen from going to sleep

A meat thermometer is your best friend for this recipe. That way you can be sure the turkey is perfectly cooked inside and stays juicy. No guesswork, just certainty at the most important meal of the year. The remaining pan juices are pure gold: reduce them down for a rich, homemade gravy that completes the dish.

Serve the turkey roll with roasted potatoes, Brussels sprouts with bacon or a creamy celeriac purée. Place the dish in the centre of the table and let everyone help themselves. That's how Christmas tastes: together, warm and fuss-free. Choose good kitchen equipment and you'll get the best out of every dish.

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