Pecan and Fig, Stuffed Turkey Breast


2 tablespoons olive oil

1 brown onion, finely chopped

2 garlic cloves, crushed

1 cup chopped dried figs

2 tablespoons brandy

2 cups fresh breadcrumbs

½ cup pecans, coarsely chopped

1 (about 2kg) turkey breast fillet

1cup chicken stock

½ cup dry white wine

10g butter

2 tablespoons plain flour




Preheat oven to 200 degrees C.

Heat half the oil in a frying pan over medium heat. Add onion and garlic, stirring occasionally, for 5 minutes or until onion softens. Add figs and brandy, stirring, for one minute or until figs soften. Transfer to a bowl. Add breadcrumbs and pecans and stir to combine. Season with salt and pepper.

Place turkey, skin side down, on a clean work surface. Open the tenderloin so the breast lies flat. Use a knife to slice from the centre of the breast outwards; don’t cut all the way through. Repeat the opposite side. Open breast out so it lies flat. Spoon stuffing down the centre of the turkey. Fold in sides to enclose filling. Use kitchen string to tie at 2cm intervals to secure.

Place a wire rack in the bottom of a roasting pan. Place turkey on the rack. Brush with remaining oil; season with salt and pepper. Pour stock and pine in pan. Roast in oven, occasionally brushing with pan juices, for 1 ½ hours, or until juices run clear when turkey is pierced in the thickest part. Remove from oven, cover with foil and set aside for 15 minutes to rest.

Strain pan juices into jug.

Heat butter in a roasting pan over medium heat until foaming. Add flour, stirring with a wooden spoon to dislodge baked on juices, for 2 minutes or until lightly golden. Add pan juices; cook, stirring, for 5 minutes or until it boils and thickens. Remove from heat.

Place turkey on a serving platter and remove the kitchen string. Cut into slices and serve with gravy, accompanied with your choice of vegetables.

Serves 10 – 12

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