Name: Roast Turkey Breast with Lemon and Herb Stuffing
Yield: Serves 6-8
Cuisine: United Kingdom
Ingredients: 2-3 tablespoons Veal or Beef Jus or alternative; 300 ml (10 fl oz) Chicken Stock; Juice of 1-1½ lemons; 6-8 large carrots, halved lengthways; Freshly grated nutmeg; Salt and freshly ground black pepper; 1 х 1.75 kg (4 lb) turkey breast; 1-2 eggs, beaten; ½ teaspoon chopped fresh thyme; A knob of unsalted butter; 1 heaped teaspoon chopped fresh sage; Grated zest of 3 lemons; 1 garlic clove, crushed (optional); 1½ tablespoons cooking oil; 4 large onions, finely chopped; ½ teaspoon chopped fresh tarragon; 450 g (1 lb) fresh white breadcrumbs

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Open Rhodes Around Britain

By Gary Rhodes

Published 1996

About

Christmas Day cooking can be quite a nightmare, especially if you only finished wrapping the presents at midnight on Christmas Eve, went to bed at 1 a.m., then the children (if you have them!) woke you at 6.30 a.m. Christmas morning wanting to unwrap their presents. The next thing you know, it’s 9 a.m., your guests are arriving in three hours and you haven’t even started cooking!

You’ve eventually served lunch at 2.30 p.m., first a starter, then the main course -roast turkey, stuffi