Ingredients

• Roast Turkey - 1 turkey breast, between 900g-1kg in weight
• Roast Turkey - butter
• Roast Turkey - 6 tbsp of cranberry jelly, or jam
• Roast Turkey - 50g of soft brown sugar
• Roast Turkey - 1 tsp mixed spice
• Roast Turkey - 100ml of cider vinegar
• Roast Turkey - 50ml of port, ruby or tawny
• Roast Turkey - 100g of cranberries, fresh or frozen
• Roast Turkey - salt and pepper
• Wild Rice Stuffing - 500g of wild rice
• Wild Rice Stuffing - 650ml of water
• Wild Rice Stuffing - 4 tbsp of butter
• Wild Rice Stuffing - 1 large onion, peeled and finely diced
• Wild Rice Stuffing - 2 celery sticks, trimmed and finely diced
• Wild Rice Stuffing - 150g of mushrooms, wiped clean and diced
• Wild Rice Stuffing - 2 garlic cloves, peeled and minced
• Wild Rice Stuffing - 1/2 tsp celery salt
• Wild Rice Stuffing - 1/2 tsp black pepper
• Wild Rice Stuffing - 2 tbsp of chopped parsley, fresh
• Wild Rice Stuffing - 125g of dried cranberries
• Wild Rice Stuffing - 125g of walnuts, or pecans, chopped

Directions

1. 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.
2. Preheat the oven to 180°C/350°F/gas mark 4.
3. 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.
4. 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.
5. 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).
6. 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.
7. 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.