Turkey Breast With Sausage And Apricot Stuffing

Looking to try a different way of cooking your turkey at Christmas? This turkey breast recipe is full of flavourful stuffing that keeps the meat juicy and is a simple, tasty festive recipe. 

Ingredients: 

• 1 medium onion

• 1 large clove of garlic

• olive oil

• 250g higher-welfare Cumberland sausages

• ½ a bunch of fresh sage

• 100g dried apricots

• 50g fresh breadcrumbs

• 2kg higher-welfare turkey breast, skin on, butterflied

• 10 rashers of higher-welfare streaky bacon

Method: 

Step 1: Begin by preheating the oven to 200ºC/400ºF/gas 6. 

Step 2: Using the Morphy Richards 8" chefs knife, dice the onion and garlic. Over a medium heat add a little bit of oil into a Morphy Richards Frying Pan and saute the onion until it is soft. Add in the garlic, stir and cook until it looks golden. Take the pan off the heat and let it cool down. 

Step 3: Take the sausage meat and squeeze from the skins into a bowl. Cut the sage leaves and apricots and add into the sausage meat. Add the breadcrumbs and cooled onions to the mixture. To mix it all together use your hands. 

Step 4: Using the Morphy Richards Chopping Board, place the turkey breast on top of the board and spread the stuffing on the top. Gently and tightly roll it up and put them face down onto the chopping board. Place the bacon widthways on the turkey. 

Step 5: Using kitchen string, tie the turkey breast with 5 to 6 pieces being 5cm apart so it is securely in place. Add a little bit of oil and sprinkle salt and black pepper on the top. 

Step 6: Using the Morphy Richards Roasting Tin, put the turkey breast in the tin and cover it with tin foil. Roast the turkey breast for 1 hour 20 minutes. Take the foil off for the last 20 minutes to let the bacon become crispy. Then, pierce the turkey to see if the juices run clear. 

Step 7: Once the turkey is cooked, move it to your serving board and cover with foil and a tea towel to let it rest for 20 to 30 minutes before you serve. 

Recipe inspired by Jamie Oliver.