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Camembert Turkey Fillet with Creamy Cranberry Sauce

Serves 4


  • 125g Australian camembert cheese, finely chopped
  • 3 spring onions, chopped
  • 1/3 cup (40g) pecan nuts, chopped
  • 1 cup fresh white breadcrumbs
  • 50g Australian butter, melted
  • salt and freshly ground black pepper, to taste
  • 750g-1 kg turkey fillet
  • 30g Australian butter, extra
  • 1/2 cup port
  • 1 x 200g jar cranberry sauce
  • 1/2 teaspoon grated orange rind
  • 1/2 cup Australian pure cream
Download Recipe (PDF)


  1. 1. Combine the camembert, spring onions, pecan nuts, breadcrumbs and melted butter together and season to taste. Cut a deep pocket into the thick side of the turkey and fill with the camembert mixture. Secure the opening with skewers.
  2. 2. Melt the extra butter in a heavy based baking dish and brown the turkey fillet on both sides. Bake at 200°C for 30-40 minutes or until cooked through. Allow to stand for 10 minutes before carving.
  3. 3. Place the baking dish used for cooking over heat. Deglaze the pan with port, scraping the sediment from the base of the pan. Add cranberry sauce and orange rind and bring to the boil. Allow to reduce by 1/3. Whisk in the cream and serve immediately with the turkey.

Tips / Handy Hints

Handy Hints: If turkey fillets are unavailable, substitute with chicken fillets. Place the chicken between plastic wrap and pound with a rolling pin until flattened out to 1cm thickness. Follow cooking instructions, baking only for 15-20 minutes


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