Stuffed roasted turkey breast with persian dried fruits and hazelnuts

Name: Stuffed roasted turkey breast with persian dried fruits and hazelnuts
Yield: Serves 6-8
Cuisine: Iranian
Ingredients: Watercress salad, to serve; 100 g (3½ oz/7 tbsp) unsalted butter; 2 onions, finely chopped; 1 tsp ground cumin; 1 x 3 kg (6½ lb) turkey breast; 3 tbsp sunflower oil; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; 75 g (2½ oz/½ cup) skinned hazelnuts, toasted and chopped; 1 tsp ground cinnamon; Grated zest of ½ lemon; 4 slices white bread, cut into small cubes; 150 g (5½ oz/generous 1 cup) dried prunes, soaked in warm water for 30 minutes, then drained; ½ tsp ground turmeric; 50 g (1¾ oz/scant ⅔ cup) raisins; 120 g (scant 4½ oz/⅔ cup) dried apricots, soaked in warm water for 30 minutes, then drained

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

Turkey is a great low-fat alternative to meat that, in my opinion, deserves to be eaten more often. When cooked with care, it can be delicious, juicy and moist. The Persian stuffing I suggest here is wonderfully fruity and goes really well with other poultry, too, such as guinea fowl, chicken or duck.

Ingredients

1 x 3 kg (6½ lb) turkey breast
3 tbsp sunflower oil

Asia
Iran
Persia
Main course

Method

First make the stuffing. Put the butter in a frying pan (skillet) over a medium heat. When the butter is hot, add the onions, cumin and turmeric. Cook for 4-5 minutes, or until the onions are softened.

Coarsely chop the prunes and apricots and add to the pan with the raisins. Cook for 3 minutes more.

Transfer the mixture to a bowl and add the cinnamon, hazelnuts, bread and lemon