Cranberry and macadamia turkey buffe
Apr 29, 2012 2:00pm- 30 mins preparation
- 2 hrs 15 mins cooking
- Serves 12
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Ingredients
Cranberry and macadamia turkey buffe
- 50 gram butter
- 1 finely chopped onion
- 1 rasher, finely chopped rindless bacon
- 1 clove, crushed garlic
- 2 cup fresh breadcrumbs
- 2 lightly beaten eggs
- 1/2 cup craisins
- 1/4 cup parsley, chopped
- 1/4 cup toasted, chopped macadamia nuts
- 3 kg, boned (see tip) turkey buffe
- 1 tablespoon oil
Method
Cranberry and macadamia turkey buffe
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1Preheat oven to moderate, 180°C. Line a baking dish with baking paper. Melt butter in a large frying pan on medium. Saute onion, bacon and garlic 2-3 minutes, until bacon is golden and onion is tender. Remove from heat and cool slightly.
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2Transfer onion mixture to a large bowl with breadcrumbs, eggs, craisins, parsley and nuts. Mix to combine. Season to taste.
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3Open out turkey buffe on a sheet of baking paper, skin side down. Using a sharp knife, slice halfway through thick top half of each breast, being careful not to cut all the way through. Open out each breast and tenderloin, and fold out - this creates an even thickness.
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4Spread stuffing over two-thirds of buffe, leaving gap at one short end. Roll up to enclose filling, using paper to help lift and roll. Secure with skewers.
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5Truss with kitchen string to make an even shape. Remove skewers.
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6土耳其转移到锅里。刷油和季节to taste. Bake, uncovered, 2 1/4 hours, or until juices run clear when pierced. Rest 15 minutes before carving into slices. Serve with cranberry sauce, if liked.
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