Food & Drink

Rolled Turkey Breast with Cranberry Pistachio Stuffing Recipe by Kate Waterhouse

When it comes to cooking succulent, juicy and tender Turkey this Christmas, this recipe is an absolute winner. Keep on reading for an incredible recipe created by Kate Waterhouse using fresh produce available at Macquarie Centre. 




  • 1kg Turkey breast with skin on from Tender Gourmet Butchery
  • kitchen twine.ask your butcher
  • olive oil for drizzling

  • 40g unsalted butter,
  • 2 onion, chopped
  • 1 garlic clove, finely chopped
  • 1/4 sourdough loaf, torn into small pieces from Bakers Delight
  • 2 tsp orange zest
  • 1 tbs chopped sage leaves from Panetta Mercato
  • 150g dried cranberries from Panetta Mercato
  • 1/3 cup (50g) pistachio kernels, roughly chopped from Panetta Mercato
  • 1 egg, lightly beaten


  1. Heat butter in a large frypan over medium heat. Cook onion, stirring, for 3-4 minutes until softened. Add garlic and cook, stirring, for a further 1 minute or until fragrant.
  2. Tip the onion mixture into a large bowl with the bread, orange zest, sage, dried cranberries and pistachios. Season well, then stir in the beaten egg.
  3. Preheat the oven to 190°C. Place the turkey breast, skin-side down, on a board. Spoon half the cooled stuffing down the middle of the breast, then roll up the turkey to enclose the stuffing. Tie with kitchen string at 2cm intervals to secure, then place in a large roasting pan. Drizzle the turkey with olive oil.
  4. Roast for 25 minutes, then remove from oven and scatter the remaining stuffing mixture around the turkey. Return to the oven and cook for a further 15 minutes or until turkey is golden brown and the juices run clear when you pierce the thickest part with a skewer...Cover loosely with foil and rest for 15 minutes
  5. Optional - serve with gravy*


Gravy Recipe

  • 40g unsalted butter
  • 1 large onion, finely chopped
  • 2 tbs plain flour
  • 2 cups (500ml) chicken stock, heated
  • 1 tbs Marsala* or brandy (optional) from Panetta Mercato
  • 2 tbs thickened cream
Meanwhile, for the gravy, melt butter in a frypan over medium heat. Add onion and cook, stirring, for 10 minutes or until golden and caramelised. Add the flour and cook, stirring, for 1 minute, then add the stock and Marsala^, if using. Simmer, stirring occasionally, for 10 minutes or until thickened.
Season, then stir in the cream and any resting juices from the meat then gently reheat before serving, adding more stock or water if it is too thick. Carve the turkey and serve with the gravy and the extra stuffing.
^Marsala is a Sicilian fortified wine available from bottle shops.