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Tamborine Mountain Distillery

Roasted Turkey Breast with Apple Schnapps, pork and Pistachio Stuffing

TOTAL TIME: 2 Hours      |     SERVES: 8-10 servings

 


INGREDIENTS

2.7kg Boneless Turkey breast with skin
1 tbsp Olive oil
1 cup Chicken stock

STUFFING INGREDIENTS

1/2 cup Apple juice 
3 tbsp TMD Apple Schnapps 
80g White breadcrumbs
500g Pork mince
3 Celery, finely chopped
2 Large peeled and diced apples
1 Onion, chopped
1 tbsp Chopped parsley
2 tps Chopped thyme
100g Pistachios (no shells)
1 Egg, beaten
Salt and pepper, to season

DIRECTIONS

To make the stuffing, pour the apple juice and the Apple Schnapps over breadcrumbs and leave for 30 minutes. Then add to the wet mixture, the pork mince, celery, apples, onion, herbs and pistachios. Mix the egg to the mixture and season with salt and pepper.

Preheat the oven to 190°C. Place turkey, skin-side down, on a chopping board. Starting from where the two breasts join, cut horizontally to open it. Fill the stuffing along the centre of the breasts, then fold the turkey breast up to enclose the stuffing. Secure with kitchen string and tie to secure. Pour the chicken stock into a roasting pan. Add turkey, skin-side up and coat it with olive oil. Season with salt and pepper. Roast for 1 hour 40 minutes, basting the turkey frequently with the cooking juice. Remove from pan and stand for 15 minutes. Remove the string and cut into slices.