Cherry & Macadamia Filled Turkey Breast with Shiraz and Cherry Glaze
SERVES 20
PREPARATION 30 minutes
COOKING TIME 1 ½ hours
INGREDIENTS
2 cups fresh breadcrumbs
100g macadamia nuts, roughly chopped
6 spring onions, finely chopped
40g butter, melted
425g can John West Cherries, drained and syrup reserved
1 tablespoon oil
2 x 1kg turkey breasts
1/3 cup shiraz wine
½ teaspoon ground allspice
¼ cup liquid chicken stock
1 tablespoon cornflour
STEP 1
Combine breadcrumbs, macadamia nuts, spring onions and butter together. Set half the John West Cherries aside. Cut remainder in half and gently stir into the breadcrumb mixture.
STEP 2
Make a lengthways slit in each turkey breast and open out, press half of the stuffing mixture in a cylinder shape along each turkey breast. Fold turkey back over to cover stuffing. Secure with string and wrap in foil.
STEP 3
Cook turkey in a preheated oven at 180ºC for 1 hour. Open up foil, brush turkey with oil and cook another 30 minutes or until turkey is cooked through. Remove from oven, wrap back in foil, cool for 30 minutes before refrigerating.
STEP 4
Puree remaining cherries, set aside earlier and place in a saucepan with cherry syrup, wine and allspice. Blend corn flour with stock and stir into cherry mixture; stir over heat until boiled.
STEP 5
Cut turkey cut into thick slices and serve with Shiraz and Cherry Glaze.
TIP
Substitute the spring onions with a 1/3 a cup of chopped celery.
Turkey can be cooked and glaze made up 1-2 days prior to serving.
