This festive recipe (and photo) by popular freelance travel and food writer Karen Burns-Booth of Lavender and Lovage was adapted from one of the creations in our Blueberries & Polar Bears Cookbook Series (Icebergs & Belugas, page 154) and originally appeared on the Great British Chefs Web site here. Karen is also a recipe developer with a passion for art, travel, books, photography, seasonal food and especially cheese!

Karen was a visitor to one of our family-owned lodges this past summer and created this Canadian-inspired recipe with Christmas and the festive season in mind, and with the idea that not everyone wants a whole turkey for their holiday dinner. The recipe suggests a whole turkey breast fillet, but can also be made with a small whole chicken or chicken pieces. Thank you Karen!


Cranberry-glazed roast turkey breast with wild rice stuffing


Roast Turkey Breast

  • 1 turkey breast, between 900g-1kg in weight
  • butter
  • 6 tbsp of cranberry jelly, or jam
  • 50g of soft brown sugar
  • 1 tsp mixed spice
  • 100ml of cider vinegar
  • 50ml of port, ruby or tawny
  • 100g of cranberries, fresh or frozen
  • salt
  • pepper

Wild Rice Stuffing

  • 500g of wild rice
  • 650ml of water
  • 4 tbsp of butter
  • 1 large onion, peeled and finely diced
  • 2 celery sticks, trimmed and finely diced
  • 150g of mushrooms, wiped clean and diced
  • 2 garlic cloves, peeled and minced
  • 1/2 tsp celery salt
  • 1/2 tsp black pepper
  • 2 tbsp of chopped parsley, fresh
  • 125g of dried cranberries
  • 125g of walnuts, or pecans, chopped


1. To begin, cook the wild rice for the stuffing. Bring 650 mL salted water to the boil in a pan, add the rice and simmer covered for about 45–60 minutes, or until the rice is cooked and tender. Drain and set aside until needed.

2. Preheat the oven to 180°C/350°F/gas mark 4.

3. Liberally rub butter all over the turkey breast and place it in a roasting tray. Season to taste with salt and pepper. Mix the remaining ingredients together, except for the fresh or frozen cranberries, and spoon the mixture over the turkey. Cover loosely with foil and cook for 1 hour.

4. Meanwhile, make the stuffing. Fry the onion and celery in the butter until they are soft and translucent. Add the mushrooms, garlic, celery salt, black pepper and parsley and fry for a further 5–6 minutes.

5. Add the cranberries and nuts to the vegetable mixture, mix well and then tip all of the ingredients into the cooked wild rice. Mix well and spoon into a well-buttered oven dish. Bake alongside the turkey for 30–45 minutes (this stuffing can also be used for stuffing whole roasting birds too).

6. 15 minutes before the end of the turkey cooking time, remove the foil from the tray and add the fresh or frozen cranberries to the turkey, giving a good baste with the cooking juices.

7. Remove from the oven and allow to rest for 10 minutes before carving and serving with the cooking juices, wild rice stuffing, potatoes and seasonal vegetables.