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Cherry and pistachio stuffed turkey with cherry relish

Cherry and pistachio stuffed turkey with cherry relish

in Organic Foods, Recipes December 2, 2020

My favourite Christmas recipe has got to be this one!

A crispy rolled turkey breast stuffed full of organic goodness with fresh cherries, pistachio’s and thyme plucked fresh from my garden; my mouth waters just thinking about it.

I rave about this dish and have been asked so many times to share my recipe, so here it is.

Make sure you have on hand:

Ingredients

  • 4 tablespoons chopped pistachios
  • ¼ cup of pipped and chopped cherries – you can use dried cherries
  • 1 teaspoon of fresh thyme leaves
  • 1 1/3 cups (135g) of breadcrumbs – we use gluten free crumbs
  • 20g salted organic butter (or ghee)
  • Salt & pepper to season
  • 1.5kg turkey breast fillet (increase stuffing quantities if yours is bigger)

Method

  1. Preheat oven to 180OC. Grease a wire rack and place in a large roasting pan. Pour in enough hot water to cover the bottom of the pan.
  2. Mix the pistachios, cherries, thyme, breadcrumbs, butter, salt & pepper in a bowl mixing until the mixture crumbles.
  3. Fill the Turkey cavity with the stuffing mix, roll and truss.  You’ll need some kitchen string for this and some basic sewing skills, so it looks nice when done.
  4. Once trussed, place the turkey on the greased wire rack and place in oven.
  5. Roast for 45 minutes, or longer if your turkey breast was larger. Remove the turkey and cover with foil. Return to the oven and cook for another 45 minutes or until cooked through and juices run clear when pierced. Remove from oven and let stand before slicing.

Cherry Relish

 

Top off your stuffed turkey with some beautiful cherry relish. 

To make the cherry relish, you’ll need:

Ingredients:

  • 2 teaspoons olive oil
  • 3 eschalots, peeled, thinly sliced
  • 2 tablespoons of port
  • 2 tablespoons of red wine
  • ¼ cup raw sugar
  • 1 cinnamon stick
  • 3 whole cloves
  • Black pepper
  • 350g fresh cherries, pitted

Method

  1. Heat oil in a saucepan. Cook eschalots, stirring occasionally for 5 minutes or until tender. Add port, red wine, sugar, cinnamon, cloves and pepper. Cook stirring for 2 minutes or until sugar dissolves.
  2. Add cherries and bring to the boil. Reduce heat to low and simmer stirring occasionally for 20 – 25 minutes until cherries have softened and mixtures thickens. Transfer to a bowl.

Makes approximately 1 cup of relish. Serve warm or cold. Store covered  in an airtight container in the fridge for up to a week.

Hope you love it as much as we do! 

 

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