Aqra bil-Malti: Riċetta: Sider tad-dundjan mimli bil-ġewż u l-cranberries

For those of you who feel it is too overwhelming to cook a whole bird this Christmas, why don't you try this recipe for stuffed turkey breasts instead? The stuffing is also interesting, including fruit and nuts, and is certain to add Christmas cheer to your lunch table.

Serves: 16 persons

Ingredients:

For the stuffing:

• 60 g butter
• 2 onions, finely chopped
• 4 cups fresh breadcrumbs
• 1/2 cup dried cranberries
• 1/2 cup dried apricots, thinly sliced
• 1/4 cup crushed walnuts
• 1/4 cup fresh sage, finely chopped
• Salt and freshly ground pepper

For the turkey breast:

• 2.7 kg turkey breast with skin and without bones
• 5 cups chicken stock
• 1/3 cup olive oil
• 1/3 cup flour
• 2 sprigs of thyme
• 1 egg, slightly beaten

Instructions:

1. To prepare the stuffing: melt the butter in a frying pan over medium heat. Add the onions and fry lightly until softened. Place the onions in a bowl.
2. Add the breadcrumbs, cranberries, apricots, walnuts, sage and egg to the onions. Sprinkle with salt and pepper and mix everything together.
3. To stuff the turkey breast: Preheat the oven to 170 C. Place the turkey breast on a board, skin face down and the pointy part towards you. Start at the point where the two breasts meet and with a knife cut across to the edge without cutting the edge. Open it to look like a butterfly and repeat the process on the other side.
4. Spread the stuffing on the open turkey breast. Close the breast to seal the stuffing inside. Tie and tighten the breast with string.
5. Pour a cup of stock in a deep dish. Place the turkey with the skin face up and place a teaspoon of oil on top, sprinkle with salt and pepper.
6. Roast for 1 hr 40 min or until the liquid that pours out of the turkey is clear when the skin is pierced. While it is cooking, ladle some of the stock from the dish over the turkey.
7. Remove the turkey from the dish and cover with foil. Leave in a warm place for 15 minutes.
8. Meanwhile strain the liquid from the dish. Heat the rest of the oil in a frying pan on high heat and add the flour. Stir for 3 minutes until the flour starts to turn golden. Add the liquid from the dish and beat the mixture. Slowly add the stock. Add the sage and when the stock begins to boil, lower the heat and let it boil for 12-15 minutes or until the mixture thickens. Serve the gravy with the stuffed turkey breasts.

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