Marmalade Glazed Turkey with Stuffing Balls
Ingredients
½ cup marmalade
¼ cup firmly packed brown sugar
1 tblsp dark rum
1.5kg oven roasted turkey breast (see Tip)
½ cup chicken stock
2 tblsps apple cider vinegar
1 tblsp maple syrup
Stuffing Balls
200g packet stuffing mix (see Tip)
6 slices garlic bread, cut into 1cm pieces
1/3 cup chopped dried cranberries
2 tblsps chopped fresh sage
Method
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To make stuffing balls. Place stuffing mix with 1 cup water in a large bowl. Stir to combine. Stand for 3 minutes. Add remaining ingredients. Mix well. Roll heaped tablespoons of mixture into balls. Place on an oven tray lined with baking paper. Spray with cooking oil.
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Combine marmalade, sugar and rum in a small saucepan over a medium heat. Stir until melted and smooth. Remove from heat.
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Remove turkey from packaging. Place in a roasting pan skin side-up. Pour over half of the marmalade mixture.
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Cook in a moderate oven (180C) for about 40 minutes, basting halfway through cooking with pan juices, until golden and heated through.
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Cook stuffing balls in same oven with turkey for 20 to 25 minutes, shaking pan halfway, or until lightly brown.
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Add stock, vinegar and syrup to remaining marmalade mixture in pan. Bring to boil. Gently boil for about 10 minutes, or until slightly thickened.
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Serve sliced turkey with stuffing balls and marmalade sauce. Garnish with fresh thyme (optional).