Festive Season Roasted Turkey Breast 

with cranberry & orange dressing

Serves 6-8





1 fresh turkey breast-skin on,

50 ml extra virgin olive oil

30 ml dry white wine

50 ml good chicken stock

25 g Luke Mangan Provencal Herb Mix

150 g whole pealed shallots or baby onions

200 g chats (baby potatoes)

200 g pumpkin

150 g acorn or baby squash

100 g fresh button mushrooms whole

1 bunch peeled baby carrots

1 bunch baby turnips

Salt & pepper



4 slices white bread, diced up in 1cm cubes

1tbsp fried onions

½ cup dried cranberries

1 rasher bacon diced & saluted

2 tsp Luke Mangan Provencal herbs

(Thyme, sage, parsley, Rosemary, Thyme and Chives)

40mls milk

1 egg

Salt & pepper



40ml extra virgin olive oil

2 tsp lemon or lime juice

2 oranges (segmented)

½ cup dried cranberries

4 chopped spring onions

Pinch cinnamon

Black pepper & salt



To make the stuffing

Dice bread slices into cubes, add chopped sautéed onion, bacon and herbs, add egg, milk and seasoning, mix well, stuff into the turkey breast by making an incision length ways into breast and stuff using a piping bag.

To cook the turkey

In a heavy cast Iron roasting pan, place some olive oil and heat up, season the stuffed turkey with salt & pepper and Provencal Herbs then place turkey in the roasting pan breast side down and brown.

Turn the turkey breast over to brown on all sides, add the whole garlic cloves and the whole shallots and fry till golden brown. Add in white wine and a little chicken stock, surround turkey breast with all the vegetables, then place roasting pan and turkey in moderate oven and begin roasting.

It should take about 60-80 minutes to cook, depending on size of breast (Some veggies may take less time to cook, remove as they cook and keep warm).

To make the dressing

Place all ingredients into a bowl and mix.

To serve

In the centre of plate, place some of the roasted vegetables, then carve nice pieces of turkey and arrange them over the vegetables, spoon dressing over and serve.