Turkey Breast Roast With Pumpkin, Sage and Sultana Stuffing

Give your festive menu's main attraction a flavourful twist with this turkey breast roll that's a fun contemporary twist on the traditional roast bird
Turkey Breast Roast With Pumpkin, Sage and Sultana Stuffing
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Turkey Breast Roast With Pumpkin, Sage and Sultana Stuffing
November 27, 2019
Level Intermediate
Preparation Time 15 minutes
Cooking Time 25 minutes
Serves 4-6
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra


1 tbsp spinneysFOOD Mediterranean Extra Virgin Olive OIl
2 leeks, rinsed and finely sliced
75g sultanas
25g pumpkin seeds, toasted
275g pumpkin, boiled and mashed
Zest of 1 lemon
20g fresh sage leaves, finely chopped
40g breadcrumbs
spinneysFOOD Sea Salt
spinneysFOOD Whole Black Peppercorns, freshly ground

For the turkey

1.5kg turkey breast
2 tbsp spinneysFOOD Mediterranean Extra Virgin Olive Oil, plus extra

For the buckwheat salad

200g buckwheat, rinsed
500ml spinneysFOOD Bottled Drinking Water
2 tsp spinneysFOOD Salt
50g pistachios, toasted
300g Turkish apricots, chopped
4 tbsp spinneysFOOD Mediterranean Extra Virgin Olive Oil
Juice of 1 lemon
spinneysFOOD Salt, to taste
spinneysFOOD Whole Black Peppercorns, freshly ground, to taste


  • 1

    For the stuffing, place a medium frying pan over a medium high heat. Drizzle with oil and sauté the leeks for 5 minutes or until soft. Place in a large mixing bowl.

  • 2

    Add the sultanas, pumpkin seeds, mashed pumpkin, lemon zest, sage leaves and breadcrumbs. Mix well and season with the salt and pepper.

  • 3

    For the turkey, generously grease a large roasting tin with oil.

  • 4

    Place the turkey breast on a board and gently remove the skin. Turn over and cut horizontally almost all the way through the thickest part of the breast and open up like a book, so that the turkey has a flatter, more oblong shape. Cover with a sheet of cling film and bash with a rolling pin until around 2.5cm thick all over.

  • 5

    Place a sheet of cling film on a work surface and put eight pieces of kitchen string, each 50cm long, roughly 4cm apart along its length.

  • 6

    Place the flattened turkey breast, smooth-side down, on top of the strings and arrange the filling all the way down its length. Bring up the cling film to enclose the filling and roll into a sausage shape. Secure the ends tightly and tie the string to secure the breast roll.

  • 7

    Bring a large pot of water to a gentle simmer and place the breast roll in the water. Poach for 10 minutes then remove and allow to cool. Remove the cling film.

  • 8

    Heat a pan over a medium heat with a little olive oil and fry the roll for 2-5 minutes, turning often until golden on all sides. Allow to rest for 10 minutes before slicing.

  • 9

    To make the buckwheat salad, place the buckwheat and water in a saucepan with the salt and bring to a boil. Cook for 15 minutes or until tender.

  • 10

    Drain and add the rest of the ingredients, seasoning well.

  • 11

    Slice the turkey breast into 1cm thick slices and serve on top of the buckwheat.


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