Stuffing-crusted turkey with spiced cranberry sauce and eggnog soubise

Name: Stuffing-crusted turkey with spiced cranberry sauce and eggnog soubise recipe
Yield: 4
Ingredients: 1kg skinless free-range turkey breast; 2 eggs; 100g plain flour; 200g breadcrumbs; 40.00 ml chopped mixed herbs (we used sage, thyme and rosemary); 2 tsp garlic powder; 1/2 tsp ground cloves; Vegetable oil, to shallow-fry; Fried sage leaves, to serve; 10g mustard seeds; 100ml white wine; 1 small piece cinnamon quill; 5 black peppercorns; 3 whole cloves; 1 piece of ginger; 1 long strip orange peel; 150g dried cranberries; 110ml white wine vinegar; 110g caster sugar; 75ml cranberry juice; 2 tsp Dijon mustard; 2 white onions, thinly sliced; 1 garlic clove, thinly sliced; 1 sprig thyme; 1/2 bay leaf; 20.00 ml olive oil; 25ml white rum; 50g butter; 40.00 ml milk

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P121 Stuffing-crusted turkey with spiced cranberry sauce and eggnog soubise

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by Monty Koludrovic

Dec 15, 2022

“Turkey is one of the most savoury white meats there is. Paired with the tart sweetness of cranberries, it’s an awesome combination. This is the perfect Christmas dinner for a small crowd when a whole roast is too much. Fragrant, balanced with cranberry and an eggnog white onion cream, it will leave you satisfied.” – Monty Koludrovic

1kg skinless free-range turkey breast
2 eggs
2/3 cup (100g) plain flour
4 cups (200g) panko breadcrumbs
2 tbs chopped mixed herbs (we used sage, thyme and rosemary)
2 tsp garlic powder
1/2 tsp ground cloves
Vegetable oil, to shallow-fry
Fried sage leaves, to serve

Spiced cranberry sauce

10g mustard seeds
100ml white wine
1 small piece cinnamon quill
5 black peppercorns
3 whole cloves
1 piece of ginger
1 long strip orange peel
150g dried cranberries
110ml white wine vinegar
1/2 cup (110g) caster sugar
75ml cranberry juice
2 tsp Dijon mustard

Eggnog soubise

2 white onions, thinly sliced
1 garlic clove, thinly sliced
1 sprig thyme
1/2 bay leaf
1 tbs olive oil
25ml white rum
50g butter
2 tbs milk

Method

1.

For the spiced cranberry sauce, combine the mustard seeds and white wine in a small bowl and soak overnight. The next day, combine cinnamon, peppercorns, cloves, ginger and orange in a piece of muslin and secure tightly with twine. Add to a small saucepan with remaining sauce ingredients. Bring to the boil, reduce to a gentle simmer, and cook, stirring occasionally, for 35 minutes or until fruit is plump and the mixture is glossy and syrupy but not too sticky. Discard spice bundle and set sauce aside.
2.

For the soubise, sweat onions, garlic, thyme and bay leaf in oil in a large frypan over medium-low heat, stirring, for 5 minutes or until soft (make sure the onion doesn’t colour). Season to taste. Add rum and half the butter, reduce heat to low and cook, stirring occasionally, for 20 minutes or until soft and silky (it’s important not to get any colour, as the puree must stay pale and white). Remove and discard herbs.
3.

Whiz soubise in a blender with the milk and remaining butter until smooth. Pass through a fine sieve into a bowl (use the solids to spread over a piece of toast later - it’s too good to discard). Check seasoning and chill soubise until ready to serve. It should be thick, super smooth, silky and fragrant.
4.

Remove tenderloin from turkey breast, and reserve for another use. Cut the turkey breast lengthways into 4 steaks. Cover steaks with plastic wrap and, using a meat mallet, gently flatten out steaks to get even thickness. Whisk the eggs in a medium bowl. Place the flour in a medium tray and season. Combine the panko breadcrumbs, herbs, garlic and cloves in a separate medium tray.
5.

Dust the turkey evenly all over with the flour, then dip in egg to cover. Coat in crumb mixture, pressing to secure. Chill for 10 minutes. Place enough vegetable oil in a large, deep frypan to come 2cm up the side of pan. Heat over medium- high heat. Cook turkey, in batches, for 3-4 minutes each side until golden, crisp and cooked through (add a little more oil if required).
6.

Transfer to a wire rack and set aside, loosely covered to keep warm, for 2-3 minutes. Thickly slice turkey and top with fried sage leaves. Serve with cranberry sauce and eggnog soubise.