Recipe - Roasted Tomatoes Stuffed With Fresh Herbs And A Trio Of Cheese

STUFFING
115 g Cream cheese
1 Carrot; grated
1 Parsnip; grated
55 g White breadcrumbs
1 Inch root ginger; finely
chopped
One half An orange; rind of
1 Dsp coriander seeds; crushed
1 Turkey breast; 1.5kg approx

BASTE
1 Dsp oil

GLAZE
30 g Butter
2 Oranges; juice of
70 g Soft brown sugar

Make the stuffing by mixing together the softened cream cheese, grated
carrot, parsnip, breadcrumbs, chopped ginger, orange rind and crushed
coriander seeds. The combination of grated carrot and parsnip gives this
stuffing a better colour, as carrot can be quite intense in colour when
cooked. Mix well until the stuffing blends together.

To stuff the turkey breast, loosen the skin gently from the turkey but keep
it intact around the edges. Pack the stuffing down well under the skin.
Bring the skin back into position. Secure carefully with skewers and
transfer to a foil lined dish then pour oil over the cleaned skin.

To give the turkey a golden glaze, brush with orange juice and brown sugar
bubbled together until thick and syrupy.

Cook in the oven at gas mark 5/190C/375F for half an hour, then reduce
temperature to gas mark 3/160C/325F for approximately 1 One half hours.

Converted by MC_Buster.

Posted to Digest breadbakers.v097.n, converted by MM_Buster v2.0l.