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Recipe

Fig-stuffed turkey roast

Jul 29, 2012 2:00pm
  • 15 mins preparation
  • 50 mins cooking
  • Serves 4
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Ingredients

Stuffing
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 60 gram pancetta, chopped
  • 2 tablespoon verjuice
  • 120 gram goat cheese
  • 1/2 cup fresh breadcrumbs
  • 1/3 cup chopped figs
  • 1 teaspoon thyme leaves
Fig-stuffed turkey roast
  • 800 gram turkey thigh roast (see tip)
  • 2 tablespoon olive oil
  • 8 large pumpkin wedges, seeds removed
  • rocket leaves, thyme leaves to serve

Method

Fig-stuffed turkey roast
  • 1
    Preheat oven to hot, 200°C.
  • 2
    Arrange thigh roast on a board, skin-side down. Spread stuffing over 2/3 of thigh. Roll up to enclose filling and truss with kitchen string to secure.
  • 3
    Place in a baking pan. Brush with a little of the oil and season to taste. Toss pumpkin in remaining oil and arrange in pan.
  • 4
    Bake for 45- 50 minutes. until cooked through, turning pumpkin halfway through cooking. Rest, loosely covered with foil, for 10 minutes. Serve roast with pumpkin. rocket and pan juices.
Stuffing
  • 5
    Heat oil in a small frying pan on medium. Saute onion and garlic for 1-2 minutes. until tender. Add pancetta and saute 2-3 minutes, until golden brown. Add verjuice, stirring to deglaze. Transfer to large bowl. Cool slightly and add cheese. breadcrumbs, fig and thyme. Season to taste and mix well.

Notes

This turkey thigh roast comes boned and trussed. To stuff it, you need to remove the string and unroll it.

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