84FOOD & RECIPES: H E R ITAGE POULT RY
chicken or duck breasts—and
tastes just as good with a pork
loin, also butterflied and stuffed.Butter, oil or non-stick spray
3 tbsp olive oil
1 onion, finely chopped (about
1 1/4 cups)
2 slices grainy bread, chopped
into cubes; the seedier,
nuttier and grainier the
better (about 1 cup)
1/2 cup prepared chestnuts,
coarsely chopped (the kind
sold in the foil pouch)
1/4 cup dried cranberries
6 dried apricots, slivered
(about 1/4 cup)
1/4 cup pepitas (green
pumpkin seeds)
1/4 cup finely chopped fresh
sage leaves
2 tbsp fresh thyme leaves,
stems discarded
1 tsp sea salt
1 tsp pepper
1 heritage or free-run turkey
breast (2 lb)
8 slices heritage bacon or
prosciutto, divided (we used
heritage pork, peppercorn
bacon)
2 tbsp butter
1 cup apple cider, hard or soft
Preheat oven to 375°F.With a little butter, oil or even
non-stick spray, lightly grease a
roasting pan big enough for the
turkey breast plus some stuffing
spill-over. Lay four slices of bacon
on the pan, forming a mat for the
turkey breast to sit on; set aside.Let turkey breast sit on the
countertop, coming to room
temperature.Meanwhile, prepare stuffing.
Into skillet over medium heat,
add oil and onion; stir often and
fry until onion is golden, about
5 minutes. Transfer onion and
oil to large bowl.Add bread, chestnuts,
cranberries, apricots, pepitas,
herbs, salt and pepper to onion
mixture and mix well; set aside.To butterfly the turkey breast,
lay it on a cutting board and
slice it lengthwise through the
middle—as if cutting a bagel in
half—going almost all the way
through, but stopping about
1 inch short. It should open up
like a book or butterfly’s wings.Mound about two-thirds of the
stuffing—or whatever will fit
nicely inside the breast—evenly
on one of the flaps, then fold
over the top flap. Transfer to
prepared pan, and then drape
remaining 4 slices of bacon
overtop. In roasting pan, mound
remaining stuffing around
breast and dot with butter.Roast for about 20 minutes.
Pour cider over breast and
continue roasting for 25 to
40 more minutes or until meat
thermometer inserted into centre
reads 165°F (74°C). Let rest for
about 15 minutes before slicing.