Oven Roasted Turkey Breast with Walnut and Cranberry Stuffing
1 Turkey breast 1.6 – 1.9 kg skin on
1 onion, diced
130g fresh bread crumbs
1⁄2 cup crasins – dried cranberries
50g roasted walnuts, chopped
1 tsp each dried sage and dried thyme
1⁄4 cup chicken stock
Sea salt and freshly ground pepper to taste
1 tbspn butter, extra, melted for basting
Pre heat oven to 200˚C.
Melt butter in a frypan and cook onion until translucent.In a large bowl, combine remaining ingredients except stock.
Add cooled onion mix to bowl and gently combine. Add stock slowly, mixing between additions until moist. Place mixture down the centre of the breast and roll up to enclose stuffing.
Tie with kitchen string to secure. Baste turkey with some of the melted butter and place in a roasting pan and roast for 45 mins to 1 hour, basting twice with pan drippings.
Remove from oven when golden and tested with a skewer and juices run clear. Cover with foil and rest for at least 10 mins prior to serving.