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Turkey breast with cherry stuffing

Lyndey Milans Turkey breast with cherry stuffing

Preparation time
15 minutes
Cooking time
60 mins + 15 mins resting

Lyndey Milan's Turkey breast with cherry stuffing has a mouth-watering mix of sweet and savoury flavours so choose a wine with punch to complement it. A Chardonnay is a great choice!


80g butter

1 small red onion, finely chopped

4 cloves garlic, finely chopped

90g sourdough bread, processed to chunky crumbs

¼ cup chopped fresh sage or marjoram

1 cup (125g) pitted, halved cherries

¼ cup (35g) slivered almonds, toasted

1 egg, lightly beaten

Salt and freshly ground black pepper

1.65 kg approx. boneless turkey breast, skin on

1 kg chat or small potatoes, skin on

1 tablespoon (20ml) extra virgin olive oil

To serve: 2 bunches baked Dutch carrots & 2 bunches broccolini, steamed


2 cups (500ml) chicken stock

1 cup (250ml) marsala

300g pitted cherries

1 tablespoon soy sauce, or to taste (optional)

1 tablespoon cornflour (optional)

Recipe by Lyndey Milan 

Photography by John Paul Urizar

Styling Michaela Le Compte  

Food Prep Sarah-Jane Hallet


1. Heat half the butter in a small frypan over medium heat. Cook onion, stirring occasionally, for 5 minutes until softened. Add garlic and cook, stirring, for another minute or until fragrant.

2. Combine in a large bowl with bread, sage, cherries, almonds, egg and season well. Cool.

3. Preheat oven to 190°C (fan-forced). Place the turkey breast, skin-side down, on a board. Cut a pocket in the thickest part of the breast. Season well inside and out. Put the stuffing in the pocket and down the middle of the breast, then roll up firmly, tie with kitchen string at 2cm intervals and place in a large roasting pan skin side up. 

4. Meanwhile, boil potatoes whole until soft, approx. 20 mins. 

5. Melt remaining butter and brush half over the turkey. Roast turkey for 20 minutes, then baste with remaining butter. 

6. Drain potatoes, place in another baking tray and smash with a potato masher, drizzle with oil and season. Put in oven and continue to roast turkey for another 30 minutes or until it is golden and the juices run clear when you pierce the thickest part with a skewer. Remove, cover loosely with foil and rest for 15 minutes in a warm place. Increase oven temperature to 210ºC, turn potatoes and return to oven.

7. For the sauce: bring all ingredients to the boil over high heat in a small saucepan and reduce by half, approx 10 minutes. Taste. If not thick enough, melt the cornflour in the soy sauce and whisk in, otherwise just add soy sauce, if desired.

8. Carve the turkey into thick slices and serve with the sauce and vegetables.


Wine Match


Preparation time
15 minutes
Cooking time
60 mins + 15 mins resting