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Turkey Breast with Cranberry Glaze
Type: Oven
Cut: Turkey
Style: Western
Ingredients
1kg Cooked Steggles Turkey Breast Roast
2 bunches asparagus, trimmed and sliced
2 punnets cherry tomatoes, cut in half
2 tablespoons olive oil
Juice of ½ lemon
½ cup parsley, chopped
Cranberry Glaze
1 x 250ml jar cranberry sauce
2 cups chicken stock or water
½ cup white wine
2 bay leaves
Instructions
Cook the asparagus in boiling salted water for 4 minutes, drain.
Add the cherry tomatoes, olive oil, lemon juice and parsley.
Mix until well combines.
Serve with slices Steggles Turkey Breast Roast and spoon out the cranberry glaze.
Cranberry Glaze
Put all the ingredient in a saucepan and bring to the boil.
Reduce heat and simmer for 15 minutes.
Keep warm and ready to serve.