Rice and apricot-stuffed turkey
1 medium, finely chopped
2 clove(s), crushed
cooked brown rice
½ cup(s), (85g)
2 tbs, roasted
¼ cup(s), (40g), chopped
skinless turkey breast
1200 g, skin on, fat trimmed (buy1.5kg)
1½ cup(s), (375ml)
- Heat oil in a large non-stick frying pan over medium-high heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and spices and cook, stirring, for 30 seconds or until fragrant. Place onion mixture in a bowl. Add rice, pine nuts and apricots, mixing well to combine.
- Preheat oven to 200°C or 180°C fan-forced. Place turkey on a board, skin-side down. Slice crossways through thickest part without cutting through to skin. Open out to form one large piece.
- Press stuffing in a wide panel on cut side of breast. Roll up turkey to enclose. Tie with kitchen string at 2cm intervals to secure. Season with salt and pepper. Place turkey on a wire rack in a large baking dish. Bake for 1 hour 40 minutes or until cooked. Cover with foil and rest for 10 minutes.
- Meanwhile, combine 1 cup (250ml) stock, maple syrup and mustard in a small saucepan and bring to the boil. Reduce heat and simmer for 5 minutes or until thickened. Combine remaining stock and cornflour in a small jug, then add to maple syrup mixture. Bring to a simmer, stirring, for 2 minutes or until thickened. Thinly slice rice and apricot-stuffed turkey and serve with maple syrup sauce.