Turkey Roast with Pear and Cranberry Stuffing
Turkey Roast with Pear and Cranberry Stuffing
Ingredients
- 1/2 cup (55 g) fresh or frozen cranberries
- 1 onion, finely chopped
- 2 cloves garlic, chopped
- 2 tbsp butter
- 1/2 lb (225 g) medium-lean ground pork
- 1 tbsp (15 ml) olive oil
- 1 cup (250 ml) pears, peeled and chopped
- 1/4 cup (60 ml) white or rosé wine
- 1/4 cup (60 ml) chicken broth
- 2 tbsp dried breadcrumbs
- 1 pinch nutmeg
- 1 4.4-lb (2 kg) turkey breast roast with skin and without fillets
- 2 tbsp (30 ml) olive oil
Instructions
- In a skillet over medium-high heat, soften the cranberries, onion and garlic in the butter until the cranberries burst. Continue cooking for 1 minute. Season with salt and pepper. Set aside in a bowl.
- In the same skillet over medium-high heat, brown the pork in the oil until it starts to brown, breaking it up with a wooden spoon. Season with salt and pepper. Add the pears and continue cooking for 4 minutes. Add the wine and broth. Reduce until nearly dry. Stir in the breadcrumbs, nutmeg and cranberry mixture. Adjust the seasoning. Transfer into a bowl, cover and refrigerate for 1 hour.
Turkey Roast with Pear and Cranberry Stuffing