Christmas turkey, chestnut stuffing and cherry chutney

Consider your Christmas main sorted with this delicious stuffed turkey recipe, filled with a chestnut filling and sweet and tangy fruit chutney by Amanda Cordony from The Cordony Kitchen

Turkey Roll with Chestnut Stuffing & Cherry Chutney ‘Bretagne’ platter, Provincial Home Living. ‘Paris Chef u’Select’ salt and pepper mill duo, Peugeot Mills Australia. Glass bowl, Love After Love. Silver cutlery set and coupe, all Mesa. ((Photography: Will Horner | Styling: Sophie Wilson)|(Photography: Will Horner | Styling: Sophie Wilson))

Ingredients

Turkey
2.5kg turkey breast, skin on with drumette
3 tablespoons (60ml) extra virgin olive oil
2 teaspoons sea salt
½ teaspoon cracked black pepper
1 cup (250ml) white wine
1 cup (250ml) chicken stock
Cherry chutney, to serve
Chestnut stuffing
1 tablespoon (20ml) extra virgin olive oil
1 small Spanish onion, finely chopped
50g quince paste
1 teaspoon sea salt
¼ teaspoon cracked black pepper
½ cup (40g) fresh sourdough breadcrumbs
⅓ cup (60g) raw pistachios, roughly chopped
180g roasted chestnuts, roughly chopped (about 1¼ cup)
1 tablespoon finely grated orange zest
¼ cup (5g) thyme leaves
Cherry chutney
1 medium Spanish onion, finely chopped
500g (3½ cups) frozen pitted cherries
2 garlic cloves, finely chopped
1 tablespoon (20g) finely grated fresh ginger
⅓ cup (110g) brown sugar
3 tablespoons (60ml) red wine vinegarJuice of 1 orange (70ml)
¼ teaspoon ground cinnamon
¼ teaspoon mixed spice
1 teaspoon sea salt
½ teaspoon cracked black pepper

Method

1

Remove turkey from fridge 1 hour before cooking to bring to room temperature.

2

To make chestnut stuffing, heat oil in a medium saucepan over medium heat. Add onion, quince paste, salt and pepper and cook for 3 minutes, stirring until the onion softens and the quince paste melts.

3

Add breadcrumbs and pistachios, stirring for 1 minute to toast lightly. Remove from heat, then add chestnuts, zest and thyme. Set aside to cool. Stuffing can be made two days ahead of time and stored in the fridge.

4

Preheat oven to 180°C fan. Turn turkey breast side down, open tenderloin flap and spread stuffing evenly over the surface, pressing down firmly. Close up tenderloin to enclose filling.

5

Place four lengths of kitchen twine across a board. Place turkey breast, skin-side down, over twine and tie each length securely. Then tie turkey with twine lengthways to secure ends

6

Place turkey roll on a roasting dish skin-side up. Drizzle with oil and season, then add wine and stock to the base of dish. Bake for 1 hour and 10 minutes, basting 4–6 times with pan juices

7

Remove from oven and rest for 20 minutes before slicing. Strain pan juices and pour over turkey slices. Serve with cherry chutney on the side.

TIP

Turkey breasts with skin on and drumette are available from your local gourmet butcher

CHERRY CHUTNEY

1

Place all ingredients in a medium saucepan and bring to a gentle simmer over medium heat.

2

Reduce the heat to low and cook, uncovered, for 35–40 minutes, stirring occasionally, until the mixture thickens and turns glossy, but is still slightly runny. It will firm up as it cools.

3

Remove from heat and cool completely. Transfer to a sterilised 500ml glass jar and store in fridge until needed.

Turkey Roll with Chestnut Stuffing & Cherry Chutney Blue silk ribbon, Bespoke Letterpress. ‘Bretagne’ platter, Provincial Home Living. ‘Paris Chef u’Select’ salt and pepper mill duo, Peugeot Mills Australia. Glass bowl, Love After Love. Baubles, Balsam Hill. Laguiole André Vernier cutlery, The Essential Utensil. ((Photography: Will Horner | Styling: Sophie Wilson)|(Photography: Will Horner | Styling: Sophie Wilson))

‘Paris Chef u’Select’ salt and pepper mill duo, Peugeot Mills Australia. Baubles, Balsam Hill. Laguiole André Vernier cutlery, The Essential Utensil. ‘Noblesse’ cocktail glasses, Nachtmann. ((Photography: Will Horner | Styling: Sophie Wilson)|(Photography: Will Horner | Styling: Sophie Wilson))

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