Roasted Turkey Breast with Pear and Cranberry Stuffing

When you're serving a crowd, instead of roasting one huge turkey or two smaller ones, try using a stuffed turkey breast like this one.

Pear and Cranberry Stuffing:
½ cup cranberries
1 onion, finely chopped
2 cloves garlic, chopped
2 Tbsp. butter
½ lb pork
1 Tbsp. extra-virgin olive oil
1 cup pears, chopped
¼ cup white or rosé white
¼ cup chicken broth
2 Tbsp. dried breadcrumbs
1 pinch ground nutmeg
sea salt
black pepper, freshly cracked

Turkey Breast:
1 (4½ lb) turkey breast, skin-on (2 kg)
2 Tbsp. extra-virgin olive oil

For the Stuffing:
Melt the butter in a skillet. Add the cranberries, onion and garlic; cook until the cranberries burst. 

Continue cooking for 1 minute. Season with sea salt and pepper.  Set aside.

In the same skillet, brown the pork in the oil. Season with sea salt and pepper.  Add the pears and continue cooking over medium-high heat for about 4 minutes. Add the wine and broth. Reduce until nearly dry. Stir in the breadcrumbs and nutmeg. Adjust the seasoning.  Cover and refrigerate for 1 hour.

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6). Place the oven rack in the lower position.

For the Turkey:
Open the turkey breast and lay it flat. Place lengths of string under the breast so the ends extend out from each side. Season with sea salt and pepper. Spread the stuffing down the middle. Close and tie.

In a large skillet or Dutch oven, brown the turkey breast on all sides in the oil. Season with sea salt and pepper.

Transfer to the oven and roast for 15 minutes.

Turn the oven down to 325°F (165°C/140°C fan, Gas Mark 3) and continue roasting until a meat thermometer inserted in the centre of the stuffing reads 166°F (74°C), about 2¼ hours.

Remove from the oven, tent with aluminum foil and let rest for 10 minutes.  Slice, removing the string as you go.  Place the slices on a warm serving platter.