The stuffing was made with breadcrumbs and this lemon chutney. It was easy to cut a pocket into the breast and then tie up the roast with string. The drumsticks were boned and then placed on top of each to form a flat mini roast. I wrapped the turkey breast up as a parcel which kept it moist and was very pleased with the outcome. The finished roast would serve six generously and with the ham and vegetables at least eight, we had lots to have as leftover in some sandwiches the next day.
Lemon Chutney Stuffing
2 cups coarse breadcrumbs* 1 red onion, finely chopped
1 lemon, juice and finely grated zest
*preferably sour dough, I used half of a large loaf
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons lemon chutney, homemade or commercial such as lemon, date or mango
*May need a little more egg
Place breadcrumbs in bowl and cover with water. Soak for a few minutes and then squeeze out.
Combine breadcrumbs with remaining ingredients and mix well. The mixture needs to hold together, if necessary and another egg yolk.
The turkey breast, stuffed and tied with a little seasoning smeared over the top.
no Christmas dinner would not be complete without one of these.
served with a generous blob of some brandy cream