Recipe

Roasted stuffed turkey roll

Sep 30, 2011 2:00pm
  • 20 mins preparation
  • 1 hr cooking
  • Serves 8
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Ingredients

Pear, prune and walnut stuffing
  • 30 gram butter
  • 1 small onion, finely chopped
  • 1 pear, unpeeled, cored, grated
  • 2 cup cubed day-old bread, toasted
  • 1/2 cup (60g) chopped walnuts, toasted
  • 1/2 cup (105g) chopped pitted prunes
  • 1/2 cup chopped flat-leaf parsley
  • 2 tablespoon chopped sage
Roasted stuffed turkey roll
  • 1 whole turkey breast (about 1.5kg with bone removed)
  • 8 slices prosciutto
  • 1 tablespoon olive oil
  • 30 gram butter
  • 1 cup (250ml) dry white wine
  • bought gravy, to serve (optional)
  • roast vegetables with rosemary, to serve (optional)

Method

Roasted stuffed turkey roll
  • 1
    Preheat oven to 200°C (180°C fan-forced). To make stuffing, heat butter in a pan on medium. Cook onion, stirring, for 5 minutes, until softened and golden. Add pear. Cook for another 4 minutes, until softened. Combine onion mixture with remaining stuffing ingredients. Season.
  • 2
    Place turkey skin side down on a work surface. Use a sharp knife to open out thick sections of turkey and form one large rectangle. Arrange stuffing lengthways down centre. Roll to enclose. Place turkey roll seam side down. Cover with prosciutto. Use string to tie at 4cm intervals.
  • 3
    Place oil and butter in a baking pan. Heat in oven for 5 minutes. Add turkey and turn to coat. Add wine to pan.
  • 4
    Bake for 45-55 minutes, basting turkey frequently with pan juices, until meat juices run clear when a skewer is inserted into centre. Cover loosely with foil. Rest for 15 minutes.
  • 5
    Remove string from turkey and cut into slices. Serve with gravy and roasted vegetables with rosemary, if you like.

Notes

To remove the bone from a whole turkey breast (sometimes called a "buffe" or "buffet"), cut away the meat from each side of the bone, keeping it in one piece. Your butcher can do this for you.

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