Cranberry-glazed Roast Turkey Breast with Wild Rice Stuffing | Blueberries & Polar Bears Cookbooks

Ingredients

• 1 turkey breast, between 900g-1kg in weight
• butter
• 6 tsp. cranberry jelly, or jam
• 50 g. soft brown sugar
• 1 tsp. mixed spice
• 100 ml. cider vinegar
• 50 ml. port, ruby or tawny
• 100 g. cranberries, fresh or frozen
• salt and pepper
• 500 g. wild rice
• 650 ml. water
• 4 tbsp. butter
• 1 large onion, peeled and finely diced
• 2 celery sticks, trimmed and finely diced
• 150 g. mushrooms, wiped clean and diced
• 2 garlic cloves, peeled and minced
• ½ tsp. celery salt
• ½ tsp. black pepper
• 2 tbsp. chopped parsley, fresh
• 125 g. dried cranberries
• 125 g. walnuts, or pecans, chopped