The Elizabethans made lavish use of spices and fruits in their cooking. This turkey dish combines some typical flavours of the time in a rich, sweet stuffing that complements lean, low-fat turkey breast meat. You could add the stuffing under the skin of a turkey breast crown.
This stuffing can also be used to stuff the neck-end of a whole turkey.
Altered ingredient amounts. wrapped Turkey tightly in cling film & tied the ends with string, Poached at 70c for 1 hour & then taken out of the plastic & browned in a hot pan with butter after glazing the saffron honey. - 27 Nov 2009
- 27 Nov 2009