Cranberry-glazed Roast Turkey Breast with Wild Rice Stuffing
Just in time for the holiday season! This recipe for cranberry-glazed roast turkey breast with wild rice stuffing was created by Karen Burns-Booth of Lavender and Lovage after a visit to Seal River Heritage Lodge in the fall of 2016. The accomplished food and travel writer, recipe developer, food stylist, photographer and cook interviewed Blueberries & Polar Bears co-author Helen Webber while at Seal River and added her own personal twist to a recipe that appeared in our Icebergs & Belugas cookbook.Karen was inspired by the cuisine served at Seal River Heritage Lodge. “…on returning to the cozy lodge where I was staying, Seal River Heritage Lodge, I was served some of the best food I think I’ve ever eaten..,” she said in her recipe post, which originally appeared on the Great British Chefs web site here. Karen also wrote about her trip to Seal River in Walking with Polar Bears in Arctic Canada, on her Lavender and Lovage site.Watch Lavender and Lovage for more on Karen’s interview with Helen, and for some great food and travel writing!Thank you Karen!Adapted by Karen Burns-Booth from Icebergs & Belugas, page 154
- 1 turkey breast, between 900g-1kg in weight
- 6 tsp. cranberry jelly, or jam
- 50 g. soft brown sugar
- 1 tsp. mixed spice
- 100 ml. cider vinegar
- 50 ml. port, ruby or tawny
- 100 g. cranberries, fresh or frozen
- salt and pepper
Wild Rice Stuffing
- 500 g. wild rice
- 650 ml. water
- 4 tbsp. butter
- 1 large onion, peeled and finely diced
- 2 celery sticks, trimmed and finely diced
- 150 g. mushrooms, wiped clean and diced
- 2 garlic cloves, peeled and minced
- ½ tsp. celery salt
- ½ tsp. black pepper
- 2 tbsp. chopped parsley, fresh
- 125 g. dried cranberries
- 125 g. walnuts, or pecans, chopped
- To begin, cook the wild rice for the stuffing. Bring 650 mL salted water to the boil in a pan, add the rice and simmer covered for about 45–60 minutes, or until the rice is cooked and tender. Drain and set aside until needed.
- Preheat the oven to 180°C/350°F/gas mark 4.
- Liberally rub butter all over the turkey breast and place it in a roasting tray. Season to taste with salt and pepper. Mix the remaining ingredients together, except for the fresh or frozen cranberries, and spoon the mixture over the turkey. Cover loosely with foil and cook for 1 hour.
- Meanwhile, make the stuffing. Fry the onion and celery in the butter until they are soft and translucent. Add the mushrooms, garlic, celery salt, black pepper and parsley and fry for a further 5–6 minutes.
- Add the cranberries and nuts to the vegetable mixture, mix well and then tip all of the ingredients into the cooked wild rice. Mix well and spoon into a well-buttered oven dish. Bake alongside the turkey for 30–45 minutes (this stuffing can also be used for stuffing whole roasting birds too).
- 15 minutes before the end of the turkey cooking time, remove the foil from the tray and add the fresh or frozen cranberries to the turkey, giving a good baste with the cooking juices.
- Remove from the oven and allow to rest for 10 minutes before carving and serving with the cooking juices, wild rice stuffing, potatoes and seasonal vegetables.