| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Jenny brist, New |
4 |
servings |
INGREDIENTS
| 115 |
g |
Cream cheese |
| 1 |
|
Carrot; grated |
| 1 |
|
Parsnip; grated |
| 55 |
g |
White breadcrumbs |
| 1 |
|
Inch root ginger; finely chopped |
| 1/2 |
|
An orange; rind of |
| 1 |
|
Dsp coriander seeds; crushed |
| 1 |
|
Turkey breast; 1.5kg approx |
| 1 |
|
Dsp oil |
| 30 |
g |
Butter |
| 2 |
|
Oranges; juice of |
| 70 |
g |
Soft brown sugar |
INSTRUCTIONS
STUFFING
BASTE
GLAZE
Make the stuffing by mixing together the softened cream cheese, grated
carrot, parsnip, breadcrumbs, chopped ginger, orange rind and crushed
coriander seeds. The combination of grated carrot and parsnip gives this
stuffing a better colour, as carrot can be quite intense in colour when
cooked. Mix well until the stuffing blends together.
To stuff the turkey breast, loosen the skin gently from the turkey but keep
it intact around the edges. Pack the stuffing down well under the skin.
Bring the skin back into position. Secure carefully with skewers and
transfer to a foil lined dish then pour oil over the cleaned skin.
To give the turkey a golden glaze, brush with orange juice and brown sugar
bubbled together until thick and syrupy.
Cook in the oven at gas mark 5/190C/375F for half an hour, then reduce
temperature to gas mark 3/160C/325F for approximately 1 1/2 hours.
Converted by MC_Buster.
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.
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