- 90 g day-old bread, toasted and roughly chopped
- 50 g shelled pistachios
- 1 brown onion, cut into quarters
- 1 Granny Smith Apple, core removed, cut into quarters
- 60 g Butter, cut into cubes
- 10 g flat-leaf parsley, leaves only, chopped
- 1 tbsp lemon thyme, leaves only
- 90 g pitted prunes, chopped
- 2.2-2.5 kg turkey breast roll
- 1 tbsp olive oil
- 250 g dry white wine
- 1 tbsp olive oil
- 8 eschalots, peeled, cut into halves
- 50 g Butter
- 2 sprigs fresh rosemary, leaves only
- 370 g stock or cooking juices
- 2 tsp Balsamic Glaze
- 1 tsp cornflour
- salt, to taste
- Freshly ground black pepper, to taste
- 1200 g water
- 500 g - 1 kg baby new potatoes
- 1-2 bunches Baby Carrots, greens trimmed, scrubbed
- 1-2 bunches asparagus, ends trimmed
- 4 egg yolks
- 130 g Butter, chilled, cut into cubes
- 20 g lemon juice
- Salt and pepper, to taste
Preheat the oven to 200°C.
To make the stuffing, place bread into mixing bowl and chop 2-3 sec/speed 6 to make large, coarse breadcrumbs. Set aside in a bowl.
Place pistachios in mixing bowl and chop 1 sec/speed 5. Set aside with breadcrumbs.
Place onion and apple in mixing bowl and chop 3-4 sec/speed 5. Scrape down sides of mixing bowl with spatula.
Add butter and cook 6 min/100C/reverse/speed 1, or until soft.
Place reserved breadcrumbs and pistachios into mixing bowl. Add herbs, prunes, breaking up any clumped prunes with your hands as you place them in the mixing bowl. Mix 2-3 secs/speed 4 or until just combined (do not over mix).
Place the turkey breast roll, skin side down, on a chopping board. Starting from one long edge, fill the stuffing along the centre of the turkey (down the backbone line), then roll the turkey up along long edges to secure the stuffing. Secure with skewers and tie at 3cm intervals with string into a neat roll.
Heat the olive oil in a baking dish in the oven or on the stove top. When hot, add the turkey roll and turn to coat with the oil and brown a little. Roast for 45 minutes. Add the wine to the pan and roast for a further 25-45 minutes or until just cooked, basting the turkey frequently with the cooking juices. Stand in a warm place for 15 minutes before removing the string and cutting into slices.
Set aside while making the Rosemary and eschalot gravy.
Place oil, eschalots, butter and rosemary into mixing bowl and cook 7 min/Varoma/speed 1 with simmering basket instead of measuring cup on mixing bowl lid.
Add stock and cook 8 min/Varoma/speed 1 with simmering basket instead of measuring cup on mixing bowl lid.
Add balsamic glaze, cornflour, salt and pepper and cook 6 min/Varoma/speed 1 with simmering basket instead of measuring cup on mixing bowl lid. Strain gravy through simmering basket. Set aside to keep warm with gravy.
To steam the vegetables place 800g of the water into mixing bowl. Place Varoma tray into position.
Place potatoes in tray (using both the bottom and top sections) and steam 25 min/Varoma/speed 2 or until cooked through. Set aside, keeping warm. Retain existing water in mixing bowl and add a further 400g water.
Place baby carrots in the bottom section of the Varoma tray and steam 10 min/Varoma /speed 2.
Add asparagus to top section of tray and steam 5-10 min/Varoma /speed 2 or until vegetables are just cooked.
To make hollandaise sauce, insert butterfly whisk. Place all sauce ingredients into mixing bowl and cook 8 min/90°C/speed 3.
Apple, prune and pistachio stuffing:
Rosemary and eschalot gravy
Steamed vegetables with hollandaise sauce
If you don’t feel like cooking a whole turkey this Christmas, the rolled breast is the perfect compromise. This stuffing comes from my Grandma’s book, Margaret Fulton’s Christmas, and the flavour combination of the apple, prune and pistachio is a firm favourite in our family.
The gravy is my adaptation of the delicious gravy in the Everyday Cookbook. The Hollandaise is the perfect accompaniment to a lovely selection of vegetables steamed in your Varoma.
If you would prefer not to baste the turkey with wine, so that it’s kid friendly, you can use water with the juice of one lemon.
If, like me, you can’t bear throwing out all those yummy cooked eschalots after straining the gravy, scatter them around the turkey on a platter, or give them a quick chop and stir them through the gravy.
You can use the cooking juices to make the gravy while the turkey is resting, or you can add them to the finished gravy for a thinner sauce.
Depending on your vegetable quantities, you may be able to steam in just one batch (adding each one to the tray according to its cooking times), or you may need two or three batches, depending on the size of your vegetables.
Tip: remove hollandaise sauce from mixing bowl immediately after cooking to prevent splitting. If splitting occurs, slowly add 1 tbsp boiling water through hole in mixing bowl lid with blades rotating 20-30 sec/speed 10, with butterfly removed.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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