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By Gary Rhodes
Published 1996
Whenever I’m working with poultry or meats, my first thoughts are with traditions. The Roast Turkey Breast with Lemon and Herb Stuffing is a good example. Based on a traditional idea - turkey and stuffing - the difference is that the breast is off the bone and has been filled with the stuffing. This, of course, means that with every thick slice you have the stuffing as well.
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