Ingredients
- 1kg Ingham Ready to Roast Turkey Breast
- 1 cup apple juice
- 4 small apples, cut into half (do not remove core)
- 8 spring onions, trimmed
- 2 tablespoons olive oil
- 1⁄2 cup walnut halves
- 1⁄4 cup plain flour
- 1 1⁄2 cups salt reduced chicken stock
- 40g butter
- 1⁄4 cup fresh sage leaves
Instructions
Cook turkey breast roast, following packet directions. Remove aluminium foil. Pour apple juice over turkey. Cook for a further 30 minutes. Transfer turkey to a plate and cover with foil to keep warm.
Meanwhile, place apples and spring onions into an ovenproof dish. Add oil and toss until well coated. Roast for 30 minutes. Add walnuts and cook for a further 15 minutes.
Place roasting pan over a medium-high heat. Sprinkle flour over roasting pan and stir for 2 minutes. Slowly add chicken stock. Stir constantly until gravy comes to the boil. Strain gravy through a sieve into a serving jug.
Heat butter in a small non stick saucepan over medium heat. When sizzling add sage leaves. Cook for 1 to 2 minutes or until crisp. Transfer to a plate lined with paper towel.
Serve turkey breast roast on a large platter surrounded with apples, onion and walnuts. Sprinkle with sage leaves. Serve with gravy.
