James Ramsden's stuffed turkey breast filled with cranberry and walnut stuffing

15 DECEMBER 2014
Serve a feast at Christmas with this indulgent stuffed turkey breast filled with an abundance of festive ingredients creating a beautiful festive aroma.

Serves: 2
Cooking Time: 45 minutes


1 large turkey breast (approx. 550g)

For the stuffing:
Lurpak® Cooking Mist
2 shallots, peeled and diced
1 clove garlic, peeled and crushed
Sprig of rosemary, leaves removed and roughly chopped
20g dried cranberries
200g sausage meat
20g walnuts, chopped
Grated zest of a small orange
20g breadcrumbs
Pinch of ground nutmeg
Salt and ground black pepper


Preheat oven to 200°c/Gas 6.

Prepare the turkey breast by slicing it lengthways across the middle to create a pocket for the stuffing, be careful not to go right the way through. Place turkey on a plate and set aside for later.

To prepare the stuffing, spray Lurpak® Cooking Mist into a saucepan and add the shallots, garlic and rosemary, and sauté until softened (approx. 5 minutes).

The high burning temperature of Lurpak® Cooking Mist protects the shallots, garlic and rosemary from catching and allows them to caramelise over the heat for extra flavour. Set aside and allow to cool in the saucepan.

Add the cranberries, sausage meat, chopped walnuts, orange zest, breadcrumbs and nutmeg to the sautéed ingredients and season well.

Open up the pocket made in the turkey breast and fill with the prepared stuffing. Use butchers string to secure the stuffing within the turkey breast. Tie in approximately four places to ensure the filling doesn't spill out during cooking.

Spray with Lurpak® Cooking Mist and place in the oven. Roast for 45 minutes basting with the Lurpak® Cooking Mist half way through cooking for a perfectly crisp, golden finish.

Cover the turkey with foil and allow to stand for 10 minutes before slicing to serve.