Roast Turkey Mango Roll

• Seasoning
• 125g block PHILADELPHIA Cream Cheese, softened
• 1 1/2 cups soft breadcrumbs
• 100g frozen spinach, thawed and well drained
• 1/4 cup mango and ginger chutney
• 1 tablespoon chopped chives
• 1.2 kg turkey breast fillet, butterflied to approx 20 cm x 30 cm
• Glaze
• 2 tablespoons butter, melted, combined with
• 2 tablespoons mango and ginger chutney, extra
• Sauce
• 375ml orange juice
• 250 ml carton chicken stock
• 2 tablespoons brandy
• 2 tablespoons mango and ginger chutney
• 2 tablespoons arrowroot

1. Combine all seasoning ingredients and chill until firm.
2. Batten out the butterflied turkey between two sheets of plastic wrap to an even thickness.
3. Spoon the prepared seasoning evenly along the longest side of the turkey.
4. Roll up to enclose the seasoning then secure well with string.
5. Brush turkey liberally with the glaze and bake in a moderately slow over 160 degrees C for 1 1/4 - 1 1/2 hours or until cooked through, brushing occasionally with glaze.
6. Remove the turkey from the pan and wrap in foil.
7. Drain excess oil from the pan then pour in the orange juice, chicken stock, brandy and chutney.
8. Allow to boil until reduced by half.
9. Add the arrowroot blended until a little water and stir until sauce boils and thickens.
10. Slice turkey thickly , drizzle with the sauce and top with a slice of fresh mango.

cream cheese, breadcrumbs, frozen spinach, mango, chives, turkey breast fillet, butter, mango, sauce, orange juice, chicken stock, brandy, mango, arrowroot

Taken from www.kraftrecipes.com/recipes/roast-turkey-mango-roll-103061.aspx (may not work)