Food And Nutrition

All-in-one turkey

This butterflied turkey breast provides stuffing, veg and the base of a delicious gravy for Christmas dinner for four.

Ingredients

For the spinach layer

  • dash olive oil
  • 1 red onion, chopped
  • 1 garlic clove, chopped
  • 300g/10½oz baby spinach
  • 2 tbsp mascarpone
  • good grating of fresh nutmeg
  • 15 slices pancetta (or 6 slices good-quality cooked ham)

For the apricot and mushroom stuffing

  • 2 tbsp olive oil
  • 3 large shallots, finely chopped
  • 100g/3½oz chestnut mushrooms, chopped
  • 2 tsp chopped sage
  • 4 tsp chopped parsley
  • 1 garlic clove, finely chopped
  • 2 tbsp white wine
  • 5 dried apricots, chopped
  • 120g/4½oz fresh breadcrumbs
  • 3–4 tbsp chicken stock, to bind

For the turkey

  • 1 large turkey breast, skin on, butterflied (ask your butcher to do this)
  • salt and freshly ground black pepper

For the basting liquid

  • 75g/2½oz butter
  • 150ml/5fl oz cider

For the gravy

  • 2 tbsp butter
  • 2 tbsp flour
  • 1 shallot, finely chopped
  • 2 sage leaves, finely chopped
  • 50ml/2fl oz brandy (or calvados)
  • 120ml/4fl oz chicken stock
  • 80ml/2¾fl oz double cream

To garnish

  • large knob butter
  • 8 small red apples, quartered and cored
  • 1 tbsp caster sugar
  • few sage leaves
  • sprigs of rosemary, to garnish

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