Turkey with Proscuitto and Cranberry Stuffing

December 6, 2005

Turkey with Proscuitto and Cranberry Stuffing

1 clove garlic, crushed
1 medium onion, chopped
3 cups chicken stock
1/2 cup Ocean Spray Craisins sweetened dried cranberries
150g sweet potato, cooked and cubed
1 1/2 cups cous cous
800g turkey breast joint
10 slices proscuitto
1 butternut pumpkin (about 850g) peeled, seeded and cut into chunks
6 small parsnips, trimmed, peeled, halved and cored
3 carrots, trimmed, peeled and cut into chunks
1 large zucchini, trimmed and cut into chunks
190g of Ocean Spray Whole Berry Cranberry Sauce
small handful fresh rosemary sprigs

1. In a large saucepan heat oil, add garlic and onion. Saute until translucent then add stock, Craisins and spinach. Bring to the boil, remove from heat, stir in sweet pototatoes and cous cous. Cover pan, let stand for 5 minutes or until liquid has absorbed. Let stuffing cool.

2. Preheat the oven to 190C. Remove and discard the skin from the turkey breast joint and cut a pocket into the side. Fill with the stuffing mixture. Arrange two slices of proscuitto end to end on a piece of cling wrap. Arrange the remaining proscuitto side by side to create a rectangular shape. Lay the turket breast in the centre. Fold the two sides of proscuitto over the turkey breast and then roll the turkey breast (using the cling wrap to help you) to completely enclose the turkey breast with the proscuitto. Place in a roasting dish, cover with foil and roast for 40 minutes.

3. Toss the butternut pumpkin, parsnips, and carrot with the reamining olive oil and arrange in a separate roasting dish and roast for 30 minutes.

4. Toss the roasted vegetables with the rosemary sprigs, zucchini and Ocean Spray Whole Berry Cranberry Sauce. Remove the foil from teh turkey joint and sit it on top of the roasted vegetables and return to the oven for 20 minutes.

Serves 6.

Wine suggestions from Winsor Dobbin
Stonier 2004 Pinot Noir – Aficionados pay hundreds of dollars for bottles of great Burgundy and here in Australia there are several winemakers that have begun to master the capricious pinot noir grape. Geraldine McFaul at Stonier on the Mornington Peninsula is one of them. You?ll find lovely cherry and currant flavours and plenty of length and structure in this lip-smacking wine, an excellent choice to accompany chicken dishes, Chinese roast duck or the Christmas turkey and all the trimmings. $24.

Fruit in Cinnamon Syrup

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